Wednesday, July 9, 2008

Vegan Bolognese Recipe

Recipe by Erika

  • 1 package Upton's Naturals Italian Seitan
  • 2 Tbsp olive oil
  • 1 medium onion
  • 2 medium carrots
  • 3 stalks celery, diced
  • 2 large cloves garlic, minced
  • 1 C white wine
  • 1-28 oz can crushed roasted tomato
  • 1 Tbsp balsamic vinegar
  • 1 tsp thyme
  • pinch of crushed red pepper
  • 1/2 C Silk soy creamer (plain)
  • salt and pepper to taste
  • 1/2 lbs penne pasta
  • nutritional yeast or vegan parmesan

  1. Heat oil in a non-stick skillet. Sauté onion, carrot and celery until the onions are translucent - about 7 minutes - then add garlic and continue to sauté for 30 seconds.
  2. Add the Upton's Italian Seitan and continue to sauté until lightly browned - about 2-3 minutes.
  3. Add the white wine to deglaze the pan, and reduce for a couple of minutes, allowing the alcohol to cook out.
  4. Add crushed tomatoes, balsamic vinegar and spices.
  5. Reduce heat to a simmer for the time it takes the penne to boil.
  6. When the pasta has cooked, finish sauce with the Silk Soy Creamer. Ladle sauce over pasta and garnish with nutritional yeast or vegan parmesan. Enjoy!