1MediumYellow OnionPeeled and chop into small dice.
2Celery SticksChop into small dice.
3Garlic ClovesPeeled and chop into small dice.
28OuncesCrushed Tomato or Canned Whole Tomato
2Dried Bay Leaves
Salt & Pepper
To Serve With
Enough cooked Pasta of your choice for 6 servings.Tagliatelle, pappardella, fettuccine, rigatoni, penne, and spaghetti all work well. I wouldn't recommend small/fine pastas like angel hair as this thick and hearty sauce is too heavy for them.
Combine olive oil, miso paste, veggie bouillon, and boiling water into a medium size bowl and mix until well combined.
Add texturized vegetable protein to the liquid mixture and mix well. The TVP should be completely incorporated in the liquid.
Heat a large sauté pan or dutch oven over medium high heat. If you are using a non-stick pan coat the surface with 1 tablespoon of oil before heating.
Add 1 tablespoon of oil to the hot pan and reduce the heat to medium.
Add chopped onion, carrot, and celery to the hot pan and season with a few pinches of salt to draw out the moisture. Cook until the onions are translucent (approx. 4 minutes).Note: If the vegetables begin to brown before they are translucent lower the heat.
Add the chopped garlic and cook for one minute.Note: if the mixture is too dry at any point add the remaining 1/2 T olive oil, and stir.
Add the dry spices (rosemary, thyme, oregano, and bay leaves). Stir and cook for 1 minute.
Add the tomato paste and stir. Cook for 1 minute.
Add the rehydrated TVP mixture and stir. Cook for 2 minutes.
Add the crushed tomatoes and stir. If you're using whole tomatoes crush them in the pan with a fork.Season with a few pieces of salt and grinds of fresh black pepper. Lower the heat to low, and cook for approximately 45 minutes with a lid slightly ajar. Stir every 5-10 minutes.After 20 minutes tastes for seasoning and add more salt if necessary. Continue to cook until the sauce is thick and any extra water has evaporated.Taste at the end of 45 minutes for seasoning. Add more salt and pepper if necessary.Note: My burner runs pretty hot. The sauce should be cooking at a low simmer the entire time. If it is not simmering, increase the heat as needed.
Add nutritional yeast.
Remove bay leaves and toss with cooked pasta and fresh basil, top with vegan parmesan and serve.
Note: this vegan bolognese sauce freezes excellently. So, if you don't plan to use all of it within a few days, store it in a freezer safe container in the freezer for up to 3 months. Just be sure to freeze it alone (without the cooked pasta).