Hearty Soya Chunk Bolognese
A rich, hearty bolognese where rehydrated soya chunks perfectly mimic the texture of ground meat, creating a fibre- and protein-packed sauce ideal for serving over pasta or zucchini noodles.
For 4 servings
Rehydrate Soya Chunks: Place the dry soya chunks in a heatproof bowl. Pour the hot vegetable broth over them and let them rehydrate for 10-15 minutes, or until soft. Once rehydrated, drain them thoroughly and squeeze out as much excess liquid as possible using your hands or a clean kitchen towel. This step is crucial for texture.
Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion, carrot, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.
Add Garlic & Tomato Paste: Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has deepened in color.
Brown Soya Chunks: Add the squeezed soya chunks to the pot. Increase the heat slightly to medium-high and cook for 5-7 minutes, stirring occasionally, until the soya chunks are lightly browned and some of their moisture has evaporated. This develops a rich, savory flavor.
Deglaze & Simmer: If using, pour in the dry red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol has cooked off.
Build the Sauce: Stir in the crushed tomatoes, bay leaf, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
Finish & Serve: Remove the bay leaf. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of water or vegetable broth. Serve hot over your favorite pasta, zucchini noodles, or polenta, garnished with fresh chopped parsley.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze Thoroughly: Don't underestimate the importance of squeezing out excess liquid from the soya chunks. This prevents a watery sauce and allows them to absorb the rich bolognese flavors better.
- 2Brown for Depth: Browning the rehydrated soya chunks before adding the liquids creates a crucial layer of umami and depth, mimicking the Maillard reaction in meat.
- 3Low and Slow Simmer: A longer, gentle simmer allows the flavors of the tomatoes, herbs, and vegetables to fully meld and deepen, resulting in a more complex and satisfying sauce.
- 4Umami Boosters: For an extra layer of savory flavor, consider adding a dash of soy sauce or a teaspoon of mushroom powder along with the tomatoes.
Adapt it for your goals.
Spicy Bolognese
Add 1/2 teaspoon of red pepper flakes with the garlic, or a pinch of cayenne pepper for a fiery kick.
Mushroom & Soya BologneseMushroom & Soya Bolognese
Sauté 1 cup of finely chopped mushrooms (cremini or button) along with the onion, carrot, and celery for added earthiness and texture.
Creamy BologneseCreamy Bolognese
Stir in 1/4 cup of full-fat coconut milk or dairy-free cream alternative during the last 5 minutes of simmering for a richer, creamier sauce.
Why this is on our healthy list.
High in Plant-Based Protein
Soya chunks are an excellent source of complete protein, essential for muscle repair, growth, and overall bodily functions, making this a satisfying vegetarian meal.
Rich in Dietary Fiber
Packed with fiber from soya chunks and vegetables, this bolognese supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
Nutrient-Dense
This dish provides a good source of iron, magnesium, and B vitamins from the soya chunks, along with vitamins A and C from the tomatoes and other vegetables.
Frequently asked questions
Yes, this soya chunk bolognese freezes beautifully. Allow it to cool completely, then transfer it to airtight containers or freezer-safe bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
