The best vegan Bolognese

Prep 20 min·Cook 180 min·Total 200 min·4 servings·VEGAN·280 kcal

Vegan bolognese with tofu and mushrooms on wide ribbon pasta, garnished with fresh basil

Ingredients

200 gr 7 oz smoked tofu (or regular tofu) extra firm
1 eggplant
250 gr 9 oz mushrooms (e.g. champignons)
1 medium sized onion
2 garlic cloves
2 sticks celery
3 carrots
2 Tbsp tomato paste
pinch of sugar
5 sprigs thyme
2-3 sprigs rosemary
600 ml 20 oz Tomato Passata (or canned tomatoes)
1 Tsp veggie bouillon or paste
200 ml 7 oz red wine
1 bay leave
salt
pepper
italian herbs

Instructions

1.Crumble the tofu with your hands (make sure to use extra firm one)
2.Cut the eggplant, mushrooms, celery and carrots into small cubes
3.Chop the onions and garlic cloves
4.Heat 2 Tbsp olive oil in a pan
5.Add the onion and garlic and sauté until translucent
6.Add the crumbled tofu and roast for 4-5 minutes
7.Season with salt and pepper
8.Add the mushrooms and sauté for another 2-3 minutes
9.Add the eggplants, celery and carrots one by one and sauté everything
10.Pour in the tomatoes paste and sugar and mix it well
11.Deglaze with the red wine
12.Add the tomato passata or canned tomatoes, the fresh herbs and the bouillon, bring to a boil
13.Cover the pan and let the bolognese simmer for 2-3 hours on low temperature
14.Take out the bay leaf and the bigger rosemary sprigs
15.Season to taste with salt, pepper and some Italian herbs
16.Serve with pasta and vegan parmesan

Notes

Tip from my kitchen: the bolognese often tastes even better the next day once the flavours have settled – it keeps covered for 3–4 days in the fridge. It freezes beautifully (up to 3 months), so it is worth making a double batch. Instead of smoked tofu you can use plain tofu, soy granules or cooked lentils. If you'd rather cook without alcohol, swap the red wine for a little extra passata and a dash of balsamic. For extra depth, stir in a spoon of tomato paste at the end.

Nutrition per serving: 280 kcal