Vegan Bolognese


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Vegan Bolognese


  • 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 gloves
  • 2 sticks celery
  • 3 carrots
  • 2 Tbsp tomato paste
  • pinch of sugar
  • 5 sprigs thyme
  • 23 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


  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 gloves
  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.




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