This recipe transitions the traditional meat-based Bolognese sauce to plant-based without losing the depth of flavor. Nutritional yeast and capers are key ingredients for recreating the taste of meat, as they help bring out all the deep flavors of a plant-based recipe.
100g minced vegan meat
1 large garlic clove, minced
1 small yellow onion, finely diced
1 small carrot, peeled and diced
2 stalks of celery, rough parts removed, diced
1 handful of crimini/button mushrooms, sliced
2 tsp capers in brine, roughly chopped
2 tbsp nutritional yeast
1 x 400g canned/package passata
2 tbsp tomato paste
1 tbsp corn starch
1 package of spaghetti or your choice of pasta
Olive oil for cooking
Heat 2 tablespoons of olive oil in a medium cast iron pot on medium high. Sauté onion, carrot, celery and garlic until soft but not brown, about 5 minutes. Add tomato paste and toss with spatula to coat vegetables, then add mushrooms and sauté until mushrooms shrink to half their size. Add vegan meat and break up chunks with spatula, letting brown. Scrape bottom of pot if it sticks, then add capers, nutritional yeast, and a sprinkle of corn starch. Stir to combine. Add passata and 400g water. Stir all ingredients together until well combined. Reduce heat to medium low to low, then cover and simmer for 15 minutes.
Meanwhile, heat a large pot of well-salted water and cook pasta according to package instructions. Drain and run under cold water for one minute.
Now the sauce should be ready. Taste and adjust with salt and pepper. Divide pasta into desired portions and top with sauce or toss pasta in sauce in the pot. Sprinkle with freshly chopped parsley and chili flakes before serving.