Healthy Gluten-Free Vegan Bolognese

My Healthy Gluten-free vegan bolognese - A Hearty and Nutritious Twist on a Classic. It's packed with vegetables, spices rich in flavor. It's a crowd pleaser.

Course dinner

Cuisine Asian Food, Asian recipe, Gluten free, Healthy, vegan

Keyword Asian food, Asian recipe, gluten free, healthy, tofu, vegan

Prep Time 30

Cook Time 1

Total Time 1

Servings people

Calories 770kcal

Author Peter

Ingredients

Tofu

2 Packages Tofu Shredded
2 Tsp Balsamic vinegar
1 Tbsp Soy Sauce

Bolognese sauce

1 Bunch Mushrooms sliced
12 Baby Carrots diced
2 Stalks Celery diced
1/2 Whole Red onion diced
1 Whole Shallot diced
2 Whole Bay leaves
2 Tbsp Tomato paste
3 Cloves Garlic minced
2 Tsp Dried Oregano
2 Tsp Dried Thyme
2 Tsp Dried Paprika
2 Tsp Dried Basil
2 Tbsp Olive oil divided
1/2 - 1 Cup Oat milk
1 Can San Marzano whole tomatoes
2 Tbsp Vegetable broth base
2 Lbs Brown rice gluten free pasta

Instructions

Tofu

Begin by pressing the tofu to get out as much liquid as possible.
Next, shredded the tofu with a cheese shredder. Add to a bowl and add the soy sauce and balsamic.
Place the shredded tofu on a baking sheet.
Bake at 425 degrees for at least 30 minutes. You want the tofu to get a little crispy.

Bolognese sauce

Before you start cooking your sauce, cook your pasta in a double boiler and cook 1 minute less than the directions say. Lift the pasta from the water and let it sit over the hot water. Before finishing, you will drop the pasta back in the water before adding to the sauce.
Heat the oil in a Dutch oven.
Once warm, add in the mushrooms and cook down until all the water is removed and they are nicely brown.
Remove from the pan and set aside. Add the remaining oil followed by the celery, carrots, onions and shallots. Cook for 4 - 5 minutes.
Add in the spices in the last minute. Add the garlic and cook for 30 weconds.
Next, add in the tomato paste and cook out for 2 minutes.
Once cooked out, add in the whole tomatoes. With a masher, break them up. Simmer for 5 minutes. Add in the vegan base broth and 1 cup of water.
Cook for 3 - 4 minutes stirring everything.
Now add in the oat milk followed by the bay leaves.
Simmer for another 5 minutes. Finish by adding in the shredded tofu and the mushrooms.
Let this simmer for 5 more minutes.
To serve, add a good helping of the noodles topped with the vegan bolognese. Enjoy!

Notes

Nutrition is an estimate per serving, calculated from the ingredients.

Nutrition

Calories: 770kcal | Carbohydrates: 133g | Protein: 26g | Fat: 16g