Vegan bolognese with tagliatelle



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  • 25 g / 1 oz dried porcini mushrooms
  • 1½ cups natural dry soy mince (TVP)*
  • 1 vegan stock cube
  • 2 tbsp / 30 ml olive oil
  • 1 medium onion, finely diced
  • 4 large garlic cloves, finely diced
  • 1 long celery stalk, very finely diced
  • 2 small carrots, very finely diced
  • 1 sprig rosemary, leaves chopped finely
  • 1/3 tsp grated nutmeg
  • 1 tsp smoked paprika
  • approx. 1 tsp salt, adjust to taste
  • 1 cup / 240 ml vegan red wine
  • 1 heaped tbsp tomato paste
  • ½ tsp chilli flakes, adjust to taste
  • 1 tsp Italian mixed herbs
  • 2 x 400 g tins quality chopped tomatoes
  • 1 tbsp sugar (optional, adjust to taste)
  • black pepper, to taste


  • fresh parsley, to garnish
  • vegan hard cheese, to garnish
  • 400 g dry tagliatelle (GF if required), cooked


  1. Put a kettle on. Place rinsed porcini mushrooms in a small bowl and soy mince in another, larger one.
  2. Once the water has come to the boil, cover the porcini with hot water to create a porcini infusion and dilute a stock cube in 1½ cups (360 ml) of hot water and pour it over the soya mince. Set aside for later.
  3. Heat up olive oil in a heavy-bottomed pan. Add diced onion and sauté on a low heat for a few minutes. Add chopped garlic and sauté for another 1-2 minutes and finally add diced celery and carrot. Sauté, stirring frequently, for another 5 minutes or so.
  4. Remove rehydrated porcini from the water (do not throw the infusion away) and dice them very finely.
  5. Add diced porcini to the pan, together with chopped rosemary, smoked paprika, nutmeg and 1 tsp of salt. Stir well for a minute or so.
  6. Add wine and allow it to bubble gently for a few minutes so that the harsh taste of alcohol cooks out.
  7. Add tomato paste, chilli flakes and Italian herbs to the pan together with both tomato cans, the porcini infusion and about 1 cup (240 ml) of water (I like to rinse my cans with it first).
  8. Allow the sauce to bubble on a low-medium heat until the tomato chunks have broken down and the excess moisture has cooked out (about 30 minutes). If the excess moisture cooks out yet the tomatoes are still largely in chunks, add another cup of water and cook for a further 10-15 minutes. Remember to give the sauce a good stir from time to time to ensure that the middle of the pan (where the heat is the most intense) does not burn.
  9. Add rehydrated soy mince, allow it to warm up in the sauce and season with more salt if needed, sugar (if needed) and black pepper.