Super duper quick vegan bolognese sauce

Pasta with bolognese is an easy every-day staple dish. To make it extra quick and easy, this recipe skips all peeling and chopping – the flavour comes from a rich bell pepper pesto instead.

This quick bolognese recipe is already a bit of a classic in our household: a perfect recipe for when you still have to make dinner after a long day of work...

Vegan bolognese sauce

2-3 servings

200 ml soy granules (textured soy protein) or similar

1 tbsp oil
1 tbsp soy sauce
200 ml water

1 tin crushed tomatoes

100 ml (ca. 100g) calabrese pesto sauce

Heat the oil in a pan or a small pot. Add the soy granules and fry for a couple of minutes. Add soy sauce and fry for another minute or so. Add the water little by little: allow for the liquid to be absorbed before adding more.

Stir in the pesto sauce and crushed tomatoes.

Bring the sauce to a simmer, check the flavour and add herbs if you like, or more spices if needed.

Serve the soya bolognese sauce with wholegrain tagliatelle or fusilli pasta for extra protein and fiber.

This is a modified version of a recipe from the Finnish blog Vegeviettelys. I use less oil and replaced the oat cream with crushed tomatoes for a somewhat lighter meal.