The Best Vegan Bolognese Recipe

By Sam Turnbull @ It Doesn't Taste Like Chicken · itdoesnttastelikechicken.com

Yield: 4

50 min

A hearty vegan pasta sauce made from baked seasoned tofu crumbles simmered in marinara.

prepPreheat oven to 350°F / 180°C
prepLine a large baking sheet with parchment paper or lightly grease it
2 tablespoons nutritional yeast	Whisk seasoning paste	Mash tofu into seasoning, spread on sheet	Bake 350°F / 180°C, 30–40 min, stir every 15 min	Simmer sauce, stir in tofu, 5 min	Serve over pasta, garnish with parsley & Parmesan
1 tablespoon soy sauce (gluten-free if preferred)
1 tablespoon olive oil (or vegetable broth for oil-free)
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon liquid smoke
1 block (350 g) extra-firm tofu, drained
700 ml marinara sauce
340 g spaghetti (or pasta of choice, gluten-free if preferred)
Chopped fresh parsley or basil leaves (optional for garnish)
Vegan Parmesan

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