VEGGIE BOLOGNAISE SAUCE WITH PVT
- Preparation : 20 minutes
- Cook time : 2 hours
Ingredients
- 500 ml (2 cups) of textured vegetable protein
- 500 ml (2 cups) of vegetable broth without added salt
- 45 ml (3 tsp) of olive oil
- 2 onions, cut into small cubes
- 2-3 garlic cloves, chopped
- 250 ml (1 cup) of white wine
- 3 preserves of 798 ml of crushed Italian tomatoes
- 3 carrots, peeled and cut into cubes
- 3 branches of celery, cuts in cubes
- 6 bay leaves
- 15 ml (1 tsp. Dried oregano
- 10-12 fresh basil sheets
- 5 ml (1 tsp) of maple syrup
- 5 ml (1 tsp. tea) of chili peppers, crushed
- salt and pepper, to taste
Steps
1 - In a bowl, place the PVT and the vegetable broth. Let swell for 5 minutes. Drain and reserve the hydrated PVT and the broth separately.
2 - in a large pot, heat the oil. Sweat the onions and the garlic for 2 minutes. Add the hydrated PVT and cook for a few minutes.
3 deglaze with the white wine and reduce in half. Add the rest of the ingredients and the reserve broth. Season and well Stir.
4 - simmer over low heat from 1 h 30 to 2 h 00.
5 - serve immediately on pasta of your choice.
@Isabelle : Bonjour Isabelle, wow, un grand merci pour votre précieux commentaire! :)
Tout simplement la MEILLEURE sauce bolognaise végétarienne que j’ai mangée de ma vie!!!
@Manon : Certainement. La sauce se congèle environ 3 mois.
Est-ce que je peux congelée la sauce, si oui quel est le temps de conservation.Merci
@Manon: Bonjour, le temps dans la procédure de la recette est le bon!
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