Usually I do not like to substitute meat but rather go for a different vegan dish instead. But vegan bolognese with soj granular does work exceptionally well. Especially if used for lasagne the taste and consistency is very close to its original counterpart.

Ingredients

• 150g soj granular

• 15g powdered shiitake mushrooms

• 600g water

• 20g vegetable broth

• 10g MSG (ca. 2 tsp)

• 150g red wine

• 4 onions

• 3 cloves of garlic

• 50g tomato mark

• 500g big carrots

• 800g canned tomatoes (2 cans)

• 200g water (in addition later on)

• 2tbsp soj sauce

• 2g oregano (ca. 1tbsp)

• 1g tbsp thyme (bit less than 1/2tbsp)

• 1tsp pepper

• 250g water

Instructions

Grind the shiitake mushrooms to a powder. Mix with vegetable broth and MSG, dissolve in 600g hot water and let the soj granular soak in for half an hour. In the meanwhile dice the onions, rasp the carrots and mince the garlic.

In a big pot heat up some oil and fry the onions until golden. Add the carrots and the garlic, after a minute add the red wine. Let that simmer of for about 5 minutes. Then add the tomato mark and mix it in well. Add all other ingredients and let it simmer for about 15 minutes.

Note: the lasagne above was vegetarian, not vegan. Other than this bolognese I followed my lasagne recipe. Though it should be pretty easy to to make a vegan one as well. Substituting the Parmesan with yeast flakes, milk with oat milk and using egg free pasta the result should be awesome as well.