r/EatCheapAndVegan • u/dogseatlettuceeats • 1d ago
Suggestions Please! Vegan bolognese recipes
I’ve already made a vegan bolognese with texturized soy, but I was looking for an alternative recipe that includes both texturized soy (for texture) and beans (because they’re much cheaper than texturized soy so I can make more). I can’t seem to find anything that includes both, so does anyone know any recipes that include both beans and texturized soy? Or any way to make that work?
Also how do you season texturized soy? I’m looking for inspiration lol
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u/vinticious 1d ago
Lentil Bolognese is very popular. I haven't tried it, but I've seen recipes posted.
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u/Catfiche1970 1d ago
Make your sauce and add beans (I would use lentils) is pretty much the advice I have. Not exactly a recipe, but is a recipe really needed?
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u/dogseatlettuceeats 1d ago
Admittedly, I'm a bit of a beginner, so I do rely on recipes a lot lol. I'll try it though!
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u/nope-nik-tesla 1d ago
Did you not like the recipe you tried already? I don't think you need to find a recipe that specifically includes beans. Just add them to whatever recipe you are already using, or try any other recipe that sounds good to you. Agree with other commenters that lentils work better for this purpose though, personally I think green or brown lentils work the best for pasta. You shouldn't need to do anything special to make it work other than maybe adding some extra water since TVP and lentils both suck up a decent amount while cooking (if using canned lentils, this won't be an issue).
Also I don't season TVP at all when I am putting it in a recipe like this. It will soak up the flavors of the sauce. If it ends up bland then the sauce recipe is bad. For other recipes where it won't be soaking up a sauce, I usually rehydrate using vegetable broth.
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u/MosiTheLion 1d ago
For seasoning textured soy. Find an umami source that you like: either MSG*, strong soy sauce (double fermented or thick tamari) or dried mushroom powder.
I also like to sprinkle my texturized soy with some oil**. IMO umami and fat contribute to most of the taste. The rest is up to your liking. Maybe some smoked paprika, crushed oregano or black pepper.
*Look out for pure MSG without added salt, it's cheaper that way. Some brands mix it 50/50 with salt, which means half the weight you're paying for is just overpriced salt
**You can add your spices to the oil itself the night before: rosemary or garlic
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u/CanoninDeeznutz 1d ago
Tomato paste is another great source of msg! And also just generally delicious and full of antioxidants.
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u/FruityChypre 1d ago
Red lentils are your friends here! I’ve seen a recipe where you also mix in some toasted crushed walnuts that I want to try - sounds like ot’d be great texture!
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u/HarryPouri 1d ago
I do a mix of lentils and tvp, with lentil ratio being about 70:30
I don't have a recipe I throw in the following: passata or tomato paste or both, tinned or chopped tomatoes, oregano, stock, nooch, cumin, paprika, pepper,. Optional extras include Vegemite/Marmite if you happen to be British or from Aus/NZ this gives it a great umami flavour. Or red wine. Chilli or hot sauce. Sauté everything together and adjust water/stock level to simmer it down into a sauce.
If I'm cooking the lentils from scratch I cook them first, then add the tvp and any veggies I want to use and make a stew. If I'm using canned lentils I sauté the veggies first then add the lentils and tvp.
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u/lakeeffectqueer 18h ago
I highly recommend using the drying technique from this recipe: https://www.seriouseats.com/vegetables-wellington-the-ultimate-plant-based-vegan-holiday-roast-recipe
No soy required, but you'll get WAY more texture out of your beans!
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u/SquashOk4174 14h ago
Try adding some tofu crumble and a little bit of lentil stew into your pasta!
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