To make the vegan Bolognese sauce, follow the same steps as for the traditional recipe, but instead of minced meat, use soy granules. In terms of protein content, granular soy is similar to meat: it is extremely fibrous dehydrated soy whose consistency is not compromised by long cooking. Soy granules have become the preferred substitute for a variety of meat-based preparations due to their many benefits.
Before beginning to cook, the granular must be rehydrated: typically, it is dipped in boiling salted water (or vegetable broth) and left to blanch for about 10 minutes: in any case, follow the instructions on the package of the product you purchased. Soy granules can be found in health food stores as well as some supermarkets. Season vegan noodles and lasagna with the vegan Bolognese sauce, or use it as a filling for cannelloni with some vegan bechamel.
- Soy 200 g
- Tomatoes 1l
- Celery 2 stems
- Carrots 1
- Coppery onions 1
- Extra virgin olive oil 4 tbsp
- White wine 1 glass
- Laurel 1 leaf
- Sale Just enough
- Pepe Just enough
- Immerse the soy granular in a large amount of boiling salted water to rehydrate it. Cook for 10 minutes before draining.
- Allow the soy to cool completely in the colander and cover with a weight to absorb all of the liquids.
- 2Combine the oil and finely chopped celery, onion, and carrot in a saucepan. Allow to cook until the onion is golden brown, then add the cooled granular soy and bay leaf. Stir in the wine and allow it to evaporate over a high flame. Cover with tomato puree, season with salt and pepper, and cook for 50 - 60 minutes on low heat with the lid on.
Amount Per ServingCalories 198Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 34mgCarbohydrates 12gFiber 3gSugar 7gProtein 2g