Vegan and filling, this vegan bolognese penne tastes amazing and it is so easy to prep.
INGREDIENTS
- 1 cup veg broth
- 1 cup texture vegetable protein
- 1 cup diced tomatoes
- Spices and herbs you love (chilli flakes, oregano, basil…)
- 80 gr pasta
- Soffritto – optional
To learn how to make this vegan bolognese pasta, you can watch this video, or keep reading below!
At home:
Firstly, you need to boil some water and make the broth. I used my homemade veggie stock that I freeze so I have it always ready. READ HERE
Then add your texture vegetable protein and soak it for 5 minutes, until the texture vegetable protein has expanded and looks “fluffy”. Once ready, add your cup of diced tomatoes. and cook it for other 5 minutes.
To add extra taste I added 1 cube of frozen soffritto (READ HERE). But you can add any spice you like. I always suggest: oregano, basil, chili flakes and rosemary.
Meanwhile, cook your pasta.I have used penne, but any type of pasta will do. Once the pasta is al dente, drain the pasta in the colander and finish up the cooking in a pan.
Load everything up in the dehydrator, set to 135F, and let run for 6-8 hours.
On trail
Empty everything into a pot and add just enough water to cover it. Then, let it rest for few hours and then bring to a simmer and stir periodically until the pasta has fully absorbed all of the water. Once it’s done cooking add a few tablespoons of olive oil…and voila’! Enjoy!
PS: Have you changed something on the recipe and you think it tastes better or do you have a tip? Comment below and I will add it to the post 🙂
