Getting SAUCEY with this BOLOGNESE inspired vegan recipe

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LEARN HOW TO MAKE AN EASY AND TASTY PLANTBASED BOLOGNESE RECIPE TODAY!

LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin

Ingredients:
200g extra firm tofu
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 red onion
4 pieces of garlic
2 carrots
3 stalks celery
2 tbsp olive oil
1/4 tsp salt
pepper to taste
1 tsp crushed pepper flakes
1/2 tsp dried oregano
2 tbsp tomato paste
1 cup red wine
3 cups tomato purée
1/2lb spaghetti
fresh basil to serve

Directions:
1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork
2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min
3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside
4. Finely chop the red onion, garlic, carrots, and celery
5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min
6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min
7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir
8. Place on a lid half covered and let it simmer on medium low for 20-30min
9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions
10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir
11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min
12. Plate and serve the pasta with fresh basil and freshly cracked pepper

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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You are watching:

[YEUNGMANCOOKING]

LAY HO MA 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳

[Msplaquetilla]

I just couldn’t believe what my taste buds were telling me… this bolognese is mind blowing! It’s rich, meaty, salty… I made a lasagne with it and it came out amazing. Thanks, Will!

[Kristendena]

Your recipes have helped me and my family transition to vegans. I knew how to be a vegetarian and just throw cheese in everything lol but with your recipes we have been vegan for about 6 months & plan to be forever. Thank you for these videos, these recipes are so delicious & easy to make.

[lizhood]

I'm not vegetarian, but I never notice the absence of meat in your recipes. I'll try this - I bought some tofu ages ago and have no idea what to do with it. This looks perfect. Thank you.

[leigh]

This looks so delicious. What I admire about your channel is that the veggie life doesn't have to be boring, bland or expensive. Thank you for the recipes!!

[erharris]

My weakness is Bolognese sauce and noodles! Now i can eat it with confidence ❤❤❤

[tommyj]

I literally made this a few days back excluding the red wine and the first time I had tried tofu Bolognese...it was delicious.. will be making it again next week 🙂🍝🍝🍝

[helpmybiaskeepschanging]

I can almost smell it through my screen 🤤 Your videos have really gotten me to give vegan recipes a chance. As i am not much of a vegetable lover usually, i never took much of an interest in this area but everything i‘ve seen you cook and everything i‘ve tried cooking myself has been absolutely mindblowing so far.
Thank you for broadening my horizon!

[juliachapman]

Never been a fan of bolognese - but that was before I tried this recipe. Absolutely delicious!
Love all your recipes - they’re quick, simple and so tasty. Thank you so much, this will become a staple for me.
And am I the only one who finds it very relaxing watching you chop the vegetables?!😂

[Northern-Nevada]

I’ve got an undiagnosed motor disease which has caused me to forgo my usual activities. So, I enjoy cooking when I can. We’re trying to eat a mostly plant based diet and I really enjoy your recipes. But, I often tune in when I’m feeling weak and tired just to listen to your soothing voice. It really helps me to relax 💕

[slickricky]

Hey I have been watching your channel for a long time and I wanted to thank you. I am Mexican and I can only cook the food my mom showed me but my girlfriend vegetarian almost vegan because she does not like dairy but you channel has helped me make so many amazing dishes for her.

[dr.thaliaw]

I almost cried a tear when the dish was topped with that fresh basil 💜🥳. Oh my!! Thanks Will. Keep cooking

[AMDG]

I love the way you talk us through the recipe. And I really like that the chopping and cooking sounds are not so loud, and they are not the only sounds we are hearing.

[vikasarman]

Just prepared. Came out delicious! Didn't use oregano because sometimes sours up the whole dish. It tastes like real Bolognese. I sprinkled some almond cheese over. Amazing taste! Thank you!!! :))

[sneakerfreakism]

OMG, it is unbelievable how freakin delicious this is! You are a genius!!!

[trishannapersaud]

Just made this as a part of my going vegetarian journey, this is AMAZING!!! Thank you thank you!!!

[careylee]

Hey Wil, thanks for the recipe. I usually make my Bolognese with TVP, but hard to find in Vancouver. So seeing you use crumbled firm tofu was great. Colouring and caramelizing the tofu created suc, which I decided to use. Used the same pan to sauté the onions etc. The suc deglazed nicely and gave me a lovely fond. More flavour. Fab meal for these chilly November evenings.

[jdane]

That's a great recipe. I'd probably add finely chopped crimini mushrooms to the carrot-celery-onion saute as a variation. The chili oil is my next cooking project--looks very versatile.

[janeeden]

Made this today for a vegan friend. Very, very tasty!

[candymar]

I am a huge fan of you, thank for let me cooking 🍳 with youu, I love this recipe I can't wait for cooking this recipe