Getting SAUCEY with this BOLOGNESE inspired vegan recipe
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LEARN HOW TO MAKE AN EASY AND TASTY PLANTBASED BOLOGNESE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin
Ingredients:
200g extra firm tofu
2 tbsp chili oil (
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 red onion
4 pieces of garlic
2 carrots
3 stalks celery
2 tbsp olive oil
1/4 tsp salt
pepper to taste
1 tsp crushed pepper flakes
1/2 tsp dried oregano
2 tbsp tomato paste
1 cup red wine
3 cups tomato purée
1/2lb spaghetti
fresh basil to serve
Directions:
1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork
2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min
3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside
4. Finely chop the red onion, garlic, carrots, and celery
5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min
6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min
7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir
8. Place on a lid half covered and let it simmer on medium low for 20-30min
9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions
10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir
11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min
12. Plate and serve the pasta with fresh basil and freshly cracked pepper
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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EASIEST VEGAN PASTA SAUCE | PLANT BASED BASICS
We love simple easy delicious pasta, and we love that there are so many versions you can have! This is such an easy and wholesome dish. The sauce is rich and you can add any veg you like, we just used basil just to show the simplicity but we'd love to know what you'd add to yours!
All the best,
Dave & Steve.
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15-MINUTE CHICKPEAS IN TOMATO SAUCE
When I just started out as a plant-based foodie I made this 15-minute chickpeas in tomato sauce recipe all the time! Chickpeas and tomato sauce are such a delicious combination! This recipe only require a few ingredients and spices.
Find the recipe in Englsih here:
And here in Dutch:
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Pasta with Chickpeas Recipe (Red Sauce Version) - Pasta e Ceci
Today I would like to share with you my Pasta with Chickpeas recipe, this is the red sauce version.
Written recipe:
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One Can of Chickpeas Will Change the way you think about Bolognese
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One Can of Chickpeas Will Change the way you think about Spaghetti & Meat Sauce! It's wild what you can do with Chickpeas now! I've made sandwiches, meatloafs, steaks and chicken using chickpeas, but today we are making a spaghetti and Bolognese!
I made this recipe based on @BrianLagerstrom spaghetti and meat sauce but instead of meat I used Chickpeas and made a ground chickpea meat! This came out pretty dang good and I would 100% make it again, but let me know what you think!
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Recipe: Spaghetti Squash with Chickpea Tomato Sauce (Oil-Free, Vegan)
Check out the blog post to get a printable recipe and learn more about products featured in the video:
Fall is here and that means... spaghetti squash! They were on sale at our local grocery store a few weeks back, so I decided to pick one up. I wasn't sure what we were going to do with it, but I figured Brian would make something delicious.
We roasted it in the oven and before I knew it, Brian was adding a splash of this and a splash of that to the sauce. It turned out great on the first try, so we knew we had to share the recipe. Best of all, it is vegan and oil-free. We hope you try it out!
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NOTE: We are not doctors, dietitians or nutrition experts. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. (Read more at