By Chef Attila Hildmann
Ingredients for 2 servings
- 9 ounces tofu (250 g)
- 1 onion
- 2 garlic cloves
- 31⁄2 tablespoons olive oil (50 mL)
- 4 tablespoons tomato paste
- 2/3 cup dry red wine (150 mL)
- 9 ounces durum spaghetti (250 g)
- Sea salt
- 5.5 ounces tomato purée (150 g)
- 1–2 teaspoons agave syrup (or raw cane sugar)
- 1 teaspoon dried oregano
- Freshly ground black pepper
- 1 bunch basil
- 1/3 cup pine nuts (50 g)
- 1⁄4 cup nutritional yeast flakes (50 g)
Bolognese Vegan Pasta Sauce Directions (Preparation Time: 25 minutes)
Mash the tofu* with a fork. Peel and finely chop the onion and garlic cloves. Heat the olive oil in a saucepan and fry the tofu for approximately five minutes, stirring often.
*Rule No. 1 for tofu: Fry it well so the wobbly consistency disappears. Be careful. For this recipe, it’s essential that you do everything in the correct order; if you reverse the order and add the red wine to the tofu before adding the tomato paste, the sauce will turn violet instead of red.
vegan pasta sauce
Add the onions and sauté for two minutes. Then add the garlic and sauté for an additional two minutes. Add the tomato paste and cook for two minutes while stirring. Deglaze with red wine and cook for four minutes, allowing the sauce to thicken.
vegan pasta sauce
Cook the spaghetti according to the package instructions in an ample amount of well-salted water until the spaghetti is al dente. In the meantime, add the tomato purée, agave syrup, and oregano to the spaghetti sauce. Allow to simmer for three minutes, then season with salt and pepper.
vegan pasta sauce
Wash the basil, spin dry, finely chop the leaves, and then fold into the sauce. Allow the spaghetti to drain in a sieve. Place on plates with the Bolognese. Toast the pine nuts for three minutes in a dry skillet and grind 23 of the pine nuts together with the nutritional yeast flakes and a little sea salt to a powder in a blender. Sprinkle this over the pasta and garnish with the remaining pine nuts.
Voila! Vegan Bolognese!
- Tags: vegan recipes
