Bolognese vegana alla cinese

Ingredienti

• 200 g dry spaghetti (or other pasta of choice)
• 1 cup rehydrated TVP (textured vegetable protein, see notes for substitutes)
• 2 tbsp toasted sesame oil
• 2 cloves garlic (minced)
• 1 small onion (diced)
• Chopped scallion (plus more for garnishing (optional))
• 1 small red bell pepper (diced (optional))
• Pinch salt (to taste)
• 1/4 cup soy sauce
• 1 cup vegetable broth (or water)
• 1 1/2 tbsp hoisin sauce (see notes for sub)
• 3 tbsp sugar (adjust according to desired sweetness (I used coconut sugar))
• 1 tbsp toasted sesame oil
• 2 tsp sriracha (or other chili sauce, adjust according to desired spice (optional), or other hot sauce)
• 1/4 tsp pepper
• 1 tbsp corn starch
• 2 tbsp room temp. water
• Sesame seeds (for topping)
• Scallions (for topping)

Preparazione

1. 1

   Mix all the sauce ingredients in a bowl. Feel free to adjust seasoning depending on desired taste. Set aside.

2. 2

   ln a separate bowl, mix together the corn starch and water for the slurry. Set aside.

3. 3

   Heat a pot with water. Cook the pasta until chewy or al dente.

4. 4

   While pasta is cooking, heat a pan over medium high heat. Add in 2 tbsp sesame oil. Once hot, sauté the onion and scallions (if using). Add in the garlic and bell peppers (if using) then sauté until tender. Add in the TVP/lentils/mushrooms/plant-based ground then sauté for 2-3 minutes.

5. 5

   Pour in the sauce and leave to simmer over medium heat.

6. 6

   Once the sauce boils, give the cornstarch slurry a good mix again. Add in the cornstarch slurry into the sauce. Continuously mix until the sauce starts to thicken.

7. 7

   Add in the cooked spaghetti and cook until it has absorbed some of the sauce. Season with a pinch of salt or more hoisin sauce to taste, if you'd like. Mix then turn off heat.

8. 8

   Top with some more chopped scallion and sesame seeds, if desired. Enjoy while hot!