Vegan bolognese with soy and pea protein

Fecha: 03 - Oct - 22

How to make vegan bolognese

Our vegan / gluten-free ragu alla bolognese is based on textured soy and pea protein, the resulting flavor is so delicious and similar to the original that eating a homemade lasagna or fresh tagliatella bolognese will transport you to Italy.

When I prepare this sauce, I usually make a large quantity, and then store it in a vacuum bag and freeze it. When I need it, I defrost it in the fridge for 24 hours or in a bain-marie, in this easy way I have a delicious sauce ready for lunch or dinner.

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boloñesa vegana

Vegan bolognese with soy and pea protein

Pizza en casa pro
vegan recipe
5 from 1 vote
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course sauce
Cuisine italian
Servings 20 people
Calorías 95 kcal



  • 1. Soak the textured soybeans and the pea protein for 20 minutes.
    2. Blend carrot, celery and onion with a little extra virgin olive oil
    3. We cook the sofrito in a saucepan with high edges for 10 minutes
    4. Add the drained soy and pea protein, stir well and cook for 5 minutes
    5. Add the fresh tomato pulp, cover and cook over medium-low heat for 2 hours, stirring occasionally
    6. The last half hour we remove the lid so that the excess water evaporates
    7. We wait for it to cool down And now we can store our sauce in the fridge or freezer or enjoy it with a delicious pasta dish
    boloñesa vegana



Serving: 1porciónCalorías: 95kcal
Palabras Calves soy
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As you can see in the video, this delicious BOLOGNESE sauce can be made very easily and the result is delicious.😋

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Until next time, CIAO 🤩


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