Vida Vegan Bloggers Conference is over but just attending and mingling with these amazing vegans inspired me to start writing again. I didn’t get to meet all of the bloggers I wanted to. But I was able to meet the author of The Gay Vegans (one of my favorite blogs). However, I wasn’t able to find the author of Know Thank You, which has been the most inspiring and thought provoking blog I have run across.
So in honor of the wonderful experience that was Vida Vegan Con and as a first step back to blogging regularly, I made one of my favorite veganized recipes: Vegan Bolognese with whole wheat pasta.
For this recipe I made my own whole wheat pasta. The recipe is one I have used for a long, long time so if this somehow is identical to anyone else’s recipe please let me know and I will add the link to this post. I try very hard not to take credit for the work of another. At what point does a basic recipe become public domain?
Vegan Bolognese with Whole Wheat Pasta (4 servings)
Whole Wheat Pasta
¾ cup whole wheat flour (with extra for flowering the rolling pin and cutting board)
¾ cup Semolina flour
2 tsp olive oil
¾ cup water
1. Mix all ingredients and knead until very smooth
2. Form into ball and set aside to rest
1 Tbsp minced garlic
½ cup chopped onion
1 cup diced mushrooms
2 stalks celery thinly sliced
½ cup shredded carrots
¼ cup vegetable broth
1 cup red wine
¼ cup chopped vegan bacon or jerkey
3 Tbsp tomato sauce
1 cube not beef broth
2/3 cup TVP
½ cup milk
1. While the pasta dough is resting combine the garlic, onion, mushrooms, celery, and carrots with the vegetable broth in deep skillet. Cover and simmer until very tender.
2. While the vegetables are simmering roll out the pasta dough and cut into fettuccini sized noodles and hang to dry.
3. When vegetables are tender add remaining ingredients to pan and stir until well mixed
4. Cover and simmer
5. Bring 1 quart of water to a boil and add the pasta. Cook for 3-5 minutes until tender
6. Drain pasta, cover with sauce and serve
Final note, I find that ground hemp seeds mixed with equal part of nutritional yeast makes a great substitute for dairy parmesan.