Super Creamy Vegan Bolognese Pasta - Made with Soy Curls! 

I'm going to show you how to make creamy vegan Bolognese pasta using soy curls as a meat substitute! This delicious meatless Bolognese pasta has a super creamy and rich vegan Bolognese sauce that's much leaner than its traditional version. A perfect vegan comfort food recipe for dinner, easy enough both for newbies and experienced vegans to make! For oil-free version, sauté the vegetables in broth or water instead of oil.
(Ingredients and timestamps below.)
➡️ Written version of this recipe on my blog: www.veganrunnereats.com/9169/...
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➡️ INGREDIENTS:
1.5 cups dry soy curls
1 large onion, finely chopped
2 celery stalks, finely chopped
1 large carrot, finely chopped
4 cloves garlic, minced
5-6 Tbsp tomato paste
Splash sherry cooking wine or dry white wine (more or less to taste)
pinch nutmeg
1 tsp dried thyme (optional)*
1 tsp dried oregano (optional)*
1 tsp dried rosemary (optional)*
2.5 cups water or vegan broth made with Better Than Bouillon Vegetable Base
1/2 cup raw cashews, pre-soaked in water**
2 Tbsp nutritional yeast (optional)
Salt, pepper to taste
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⌚TIMESTAMPS:
0:00 Intro
0:09 Ingredients
1:18 Prepping soy curls and vegetables
1:41 Sauteeing the vegetables
2:13 Adding tomato paste and sherry cooking wine
3:02 Making vegan cream sauce
3:18 Boiling the pasta
3:35 Adding cashew cream sauce and soy curls to the vegetables
4:57 Mixing pasta with the sauce
5:08 Taste test
5:34 Outro
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