We use this Vegetable Bolognese Recipe as the base to make Vegan spaghetti Bolognese or as stuffing for dishes like Baked Polenta, Ravioli, or even Argentinean Vegan empanadas.
Crumble Tofu: Use your hands to crumble the extra firm tofu. Set aside.
Prep Veggies: Give the veggies a good rinse under running water. Dice the onion, shred the carrot, mince the garlic, and finely chop the celery.
Walnut Mix: Blitz the walnuts in a food processor, but be cautious; we're aiming for a crumbled texture, not a paste. Alternatively, finely chop them.
Sauté: If using oil, heat it in a medium-large saucepan over medium-high heat. Start with the garlic, followed by the onion. Cook until golden and translucent. Now, add the celery.
Introduce Protein: Fold in the crumbled walnuts, giving them a minute to integrate, then introduce the tofu.
Wine Boost: For an added depth of flavor, pour in the optional wine. It not only adds taste but also helps in un-sticking any residue at the pan's bottom.
Carrots & Tomatoes: Toss in the shredded carrots, tomato puree, and fresh basil. Reduce the heat to medium-low, stirring occasionally. Cook for 30 minutes. If desired, add tomato paste for a richer flavor. Too thick? Feel free to introduce ½ cup of water to adjust consistency.
Final Touch: Season with salt and pepper to taste.
Video
Notes
Thickness: we use this recipe to make many others, such as Stuffed Vegetables, Baked Polenta, as a filling for Empanadas, potato casseroles, or simply for a nice bowl of pasta.
You can adjust the thickness of the vegetarian Bolognese sauce for the recipe you are using, simply adding ½ cup of water at a time while cooking and wait until the heat evaporates as much water as you want.