So Bolognese is what, like a staple? in Italian food? Also typically made with….MEAT. Also slightly hard to get past non-vegans.
Well guess what sunshines, I did both!
A couple nights ago I was in the mood for pasta, and a good hearty tomato-based sauce. Bolognese was the typical answer, so I decided to whip up a vegan version using TVP. TVP (Textured Vegetable Protein) is a defatted soy flour product, a by-product of extracting soybean oil. It’s kind of in a dehydrated form, so very quick to cook, and has a protein content almost equal to meat – with less calories. So, it’s kind of a great food product to use for vegans – it takes on flavors of whatever you cook it with, so is very adaptable. It looks like this:
Anyyyways, so I whipped up my standard tomato sauce, and added TVP at the end to give that “meaty” texture. Another trick is to add a bit of liquid smoke to have that slightly hearty flavor embedded in the sauce.
And you can’t really go wrong with beautiful, beautiful fresh asparagus..
Finished yummy sauce with linguine! I’m pretty sure the neighbor who ate with us had no idea about the TVP. 😀
OH. So last night, I drank lots of green beer. Green salad. Green napkins. Greeeeen cabbage. St. Patty’s Day! Favorite night of the year. ^_^
Obviously I didn’t go for the corned beef, but the beer bread, cabbage-potatoes-carrots-with-spiiicy-mustard was quite delish. (:
Beer bread is God’s gift to mankind, let me tell you… the fermentation in beer makes up for not putting yeast in, so you don’t have to twiddle your thumbs for flippin hoursss while the bread takes its sweet little time rising. xP SO nice.