Vegan Bolognese with Seitan Crumbles
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 sweet onion, minced
- 3 carrots, peeled and diced
- 1 stalk celery, diced
- 1 pound seitan, crumbled
- 1 (6 ounce) can tomato paste
- 2 (14.5 ounce) cans diced tomatoes
- 2 cups mushroom broth
- 2 teaspoons dried oregano
- 1 teaspoon brown sugar
- Heat olive oil in a large saucepan over medium-high. Fry garlic in hot oil until fragrant, about 1 minute; add the onion, carrot, and celery and cook until the vegetables are tender, about 5 minutes.
- Mix the seitan with the vegetables; cook until brown, about 7 minutes.
- Stir tomato paste into the seitan mixture to coat; cook for 1 minute; add the broth, tomatoes, oregano, and brown sugar. Bring the liquid to a boil and cook until slightly reduced, about 10 minutes.
- Reduce heat to low and simmer the sauce until thickened, about 50 minutes.
Love cheese, but want to keep this dish vegan? Garnish the Bolognese with a few dashes of nutritional yeast for a Parmesan-like kick!
What others are saying
Jessica Scott says:
This was my first time making seitan and I really loved it! I definitely prefer it to tofu now. I missed some of the authentic bolognese elements in the flavoring of this dish, but with that said it was still phenomenal in terms of flavor. I especially loved the carrots and celery too.
Caro Hodgin says:
I usually hate all things tofu or meat-substitute based, but we had vegan friends coming to stay for the weekend and I wanted to make something really special to welcome them when they got in late Friday night. I was searching for "vegan bolognese" and came across this recipe. I'd never cooked with seitan, but it is really easy to cook with and so much more flavorful and textured than tofu. The vegans and carnivores both loved this dish! The photo doesn't do it justice!