Texturized soy vegan bolognese

We chop in brunoise (small dices) the garlic, the onion, the carrots and the celery. And start sautéing in a little extra virgin olive oil and a pinch of salt.

When the vegetables have poached, add our dry texturized soybeans. IMPORTANT: We do not hydrate the soybeans in water. It is better that it swells with the juices of our vegetables and the rest of the ingredients than with tap water, isn't it?

Add the spices: 2 tablespoons Provencal herbs 1 tablespoon ground cumin Pinch of pepper

Sauté everything together for 5 minutes.

Now add the red wine. The original recipe for bolognese is made with white wine, but as our bolognese is vegan and we do not have the dark color that beef provides, it is better to use red wine, which provides a little more color.

Add the crushed tomatoes.

Lower the heat 🔥 and let it simmer for 1 hour. If it gets too dry add splashes of water or vegetable stock.

It's ready for you! Remember that it can be frozen without any problem.