Vegan Bolognese

INGREDIENTS:

• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 1/2 celery stalk, chopped
•  1 medium carrot, chopped
• 2 cups textured soy protein (150 g)
• 1 tbsp tamari or soy sauce
•  1/2 cup red wine (125 ml)
• 1 cup canned tomato
• 1 cup vegetable broth
• 3 spoons nutritional yeast
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1/4 tsp sea salt (optional)
• 1 tsp paprika
• 1/8 tsp ground black pepper

INSTRUCTIONS:

1. Heat some extra virgin olive oil or vegetable stock in a frying pan and add the veggies (onion, garlic, celery and carrot). Cook over medium-high heat for about 5 minutes, stirring occasionally.
2. Add the textured soy protein (dry, don’t rehydrate it) and the tamari or soy sauce, stir and cook for a couple of minutes, stirring frequently.
3. Add the wine, the canned tomato and vegetable stock to the frying pan with the rest of the ingredients (nutritional yeast, oregano, basil, paprika, salt and pepper), stir and cook over medium heat for 15 to 20 minutes.
4. We served our vegan bolognese sauce with some zoodles.
5. Keep leftovers in a sealed container in the fridge for up to 5 days.