Hi everyone, how have you been these days? In this post, I would like to share a dish that contains a lot of vegetables, full of flavour. It calls “ Vegan Pasta Bolognese”. You can cook them in big batches and save them in the freezer. So that gets cooking!
Ingredient for Vegan Pasta Bolognese
80g of spaghetti pasta
350g firm tofu, Pat dry the extra firm tofu and use a fork to mash into a crumble.
2 carrots, diced
1 medium onion, diced
2 cloves garlic, diced
1 chilli (optional)
2 King Oyster Mushroom, diced
1 canned of Tomato diced
1 canned of Lentils, drain it
2 tbsp Natural Yeast
1 tbsp mixed dried herbs
1 handful of frozen peas
10g dry Shitake Mushroom, soaking in hot water for 10 minutes
4 dates (optional), blend with tomato for 2 minutes, or until the texture you like.
1 tsp cumin
Salt and Pepper
500ml of water
Method for Vegan Pasta Bolognese
- Heat the nonstick pan on medium heat. Add oil followed by the king oyster mushroom and tofu. Sauté for a 4-5min or light colour. Set aside. In the same pan, add oil and sauté onion, carrot, garlic and mixed herbs for 4-5min or light colour.
- Meanwhile remove the shitake mushroom, roughly chop and throw it into the pan. Follow by mushroom and tofu, sauté 2 min.
- Add the paprika, and cumin into the pan, and sauté for 1 min. Then throw in shitake water, canned lentils, canned tomato, and water. Season with salt and pepper.
- Turn the heat down to low to medium heat. Cover the lid, and simmer for 10 minutes. Taste the seasoning. Throw in the frozen peas, and stir them.
- Cook the pasta for less than the package recommends.
- Once the pasta has been done, save some pasta water then drain it.
- Get a mixed bowl, and get 2 spoonfuls of bolognese into the bowl along with the pasta.
- Add some pasta water to lose it. Stir it.
- Enjoy it.
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