Spaghetti Bolognese with soy minced meat
2 servings
15 minutes
Spaghetti Bolognese with soy mince is a vegetarian interpretation of the classic Italian dish originating from the Emilia-Romagna region. Here, aromatic tomato sauce combines with rich spices and the tenderness of soy mince, which perfectly mimics meat texture. The secret of the dish is slow simmering, allowing the ingredients to reveal a full spectrum of flavor nuances. Oregano and basil add Mediterranean spice, while garlic and black pepper provide zest. Spaghetti carefully plated and topped with this rich sauce transforms into a true gastronomic masterpiece. It’s the perfect choice for those who want to enjoy Italian cuisine without meat while preserving the traditional taste and texture of famous Bolognese.
1
We chop the onion into small cubes. We also chop the garlic finely.
- Onion: 0.5 piece
- Garlic: 1 clove
2
Pour olive oil into a pot or deep skillet. Add onion and garlic to sauté.
- Olive oil: 2 tablespoons
- Onion: 0.5 piece
- Garlic: 1 clove
3
Cut large tomatoes into small cubes or halve cherry tomatoes. Place them in a pot, cover with a lid, and simmer until the tomatoes turn almost into puree.
- Tomatoes: 2 pieces
4
When the tomatoes are ready, add the soy crumble in dry form (you can see what it looks like in the photo, in a white bowl). It will absorb excess moisture and resemble fried minced meat. If it gets too thick, you can add a couple of tablespoons of water. Simmer a bit on low heat. Turn off and leave on the stove for the soy to finish cooking.
- Soy mince (textured soy protein): 4 tablespoons
- Salt: to taste
5
Season to taste with salt, oregano, and freshly ground black pepper.
- Oregano: pinch
- Ground black pepper: to taste
6
While the soy is cooking, you can boil spaghetti, remembering to salt the water.
- Spaghetti: 200 g
- Salt: to taste
7
At the bottom of the plate — spaghetti. On top — sauce.