Soya Protein Bolognese (Vegan)
There's no reason for you to miss bolognese if you've recently gone vegan - you can switch it up with soya mince instead which surprisingly has the same texture, very similar taste and it is so much cheaper (yay!).
If you're new to soya mince: I buy it dehydrated, and so to prepare it you only need to tip it into a bowl, pour in some water until the mince is just covered, and leave it to re-hydrate for 5-10 minutes. Then all you have to do is drain the water out and incorporate the mince into the relevant recipe! It takes on a lot of the flavour of whatever it's cooked with but still keeps its slight 'meaty' flavour.
So, onward with the recipe for this bolognese! This serves 1-2 depending on how much you eat. I was fine with having this as one serving on its own, but if you're accompanying it with pasta for example then it will most likely serve 2.
75g dehydrated soya protein mince (sold at Holland & Barrett, Morrisons, Tesco, Ocado and more in the UK)
2 tsp olive oil
1 garlic clove, crushed (or 1/2 tsp garlic powder)
2 tsp dried thyme
1/2 a small-medium onion, chopped.
1 tin chopped tomatoes (plus some passata, if you'd like more tomato in it)
60g chopped spinach
1/2 tsp salt
1. Prepare the dehydrated soya mince by tipping it into a bowl, pouring some water over it until it's just covered and leaving it to re-hydrate for 5-10 minutes - note that it will expand a little.
2. Heat the oil in a pan, and add in the garlic and thyme. Fry for 1 minute. If using garlic powder instead, add this in with the chopped tomatoes later on instead.
3. Add in the chopped onion and fry for a further 2 minutes until the onion has softened. Meanwhile, drain the water out of the soya mince in a sieve.
4. Add the chopped tomatoes, soya mince and salt to the pan (along with garlic powder if you're using it instead of fresh garlic), mix well and leave to simmer, covered, for 10 minutes. This will help the flavours come out.
5. Serve on it's own or with pasta and vegan cheese. Then devour!
Let me know what you think over on Instagram if you give this recipe a go! I'd love to see your recreations.
Love, Ally x