Soya Mince Vegetarian Bolognese Sauce
Soya Mince Vegetarian Bolognese Sauce
Mamta Gupta
This is a tasty, vegetarian version of the popular bolognese sauce, which is traditionally made with minced meat. You have to remember that since Soya mince has no taste/flavour of its own, it requires a little more onions, tomatoes, seasoning and herbs. Be prepared to taste and adjust seasoning to requirement. You can also make this dish with Quorn mince or any other vegetarian mince. Serve 6
Pictures 4 to 7 show double the amount of onions, carrots and peppers than given in the recipe, because half of it was later used to make a parallel meat Bolognese.
Edited November 2018
Ingredients
200 gm. dry Soya mince (it roughly doubles in size when soaked)
2-3 tbsp. oil, olive oil is best for this dish (remember, Soya has no fat)
2 medium sized onions peeled and thinly sliced
2-3 large carrots, peeled and peeled, topped and tailed and chopped roughly
1 large red pepper (capsicum or bell pepper), de-stalked, de-seeded and chopped
A couple of sticks of celery, if you can get some
A couple of cloves of garlic
2 tbsp. light Soya sauce
Salt to taste
Black pepper to taste
2 full tsp. sweet paprika for colour. If you have smoked paprika, use that.
2 tsp. dry or a small bunch of fresh oregano
1 tin/carton chopped/tinned tomatoes
3 tablespoon tomato purée
1 tsp. coarsely ground chilli or chilli flakes-adjust to taste (traditional Bolognese does not have chillies)
1 cup red wine or 3-4 tbsp. wine vinegar
Grated Parmesan cheese to serve
Instructions
Soak Soya mince in warm water for a couple of hours. Then place it in a colander and wash under running water well. This gets rid of the often disliked smell of dry Soya.
Heat olive oil in a pan and add onions. Fry until quite brown.
Meanwhile chop carrot, red pepper, garlic and celery finely by hand or in a food processor.
Add this carrot, red pepper, garlic and celery mix to the pan. Cook for a few minutes to soften them.
Add Soya mince and Soya sauce, stir and cook for 10-15 minute on simmer.
Add salt, black pepper, paprika, dry/chopped fresh oregano, tinned tomatoes, tomato purée and chilli flakes. Cook out for 10-15 minutes.
Add red wine/wine vinegar and leave to simmer for 20-30 minutes on low heat, until it reaches required consistency. It should be thick, pouring consistency for spooning over the pasta of choice.
Adjust seasoning.
Serve on top of or with freshly cooked spaghetti or any other pasta of choice, sprinkled with parmesan cheese.
