One Pot Rigatoni Bolognese (Vegan)
Weeknight dinners made easy with this One Pot Rigatoni Bolognese! This recipe is on regular rotation in our house – it’s easy to make and tastes like the sauce has been simmering for hours! You won’t believe it all comes together in under an hour!
Ingredients
- For the Tofu:
- 2 tablespoons extra virgin olive oil
- 1 16-ounce block extra-firm tofu, pressed and crumbled
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 teaspoon each: garlic powder onion powder, chili powder, salt, and pepper
- For the Pasta:
- 2 tablespoons extra virgin olive oil
- 1 medium white onion minced (about 1 ½ cups)
- 2 medium carrots minced (about 1 cup)
- 2 medium stalks celery minced (about 1 cup)
- 8 cloves fresh minced garlic
- 1 tablespoon Italian seasoning
- 2 teaspoons granulated sugar optional
- 1 teaspoons salt plus more to taste
- 1 teaspoon pepper plus more to taste
- 1 teaspoon red chili flakes optional
- 1 cup red cooking wine
- 16 ounces rigatoni uncooked
- 1 28-ounce can crushed tomatoes
- 3 cups vegetable broth
- ¾ cup vegan parmesan shreds plus more for garnish
- Fresh minced parsley for garnish, optional
Instructions
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the crumbled tofu and season with the soy sauce, nutritional yeast, garlic powder, onion powder, chili powder, salt and pepper.
- Mix to combine and continue to cook the tofu, stirring occasionally, until it’s slightly crisped around the edges, 12 to 15 minutes. Set aside.
- Add the remaining 2 tablespoons of olive oil to the pot over medium-high heat.
- Once hot, add the onion, carrots and celery. Cook, stirring often, until the onion becomes slightly translucent, 3 to 5 minutes.
- Stir in the garlic, Italian seasoning, sugar (if using), salt, pepper, and red chili flakes. Continue to cook until fragrant, 1 to 2 minutes.
- Pour in the wine and scrape up any crispy bits on the bottom of the pam. Simmer for 2 to 3 minutes.
- Next, add the uncooked pasta, crushed tomatoes and broth. Stir thoroughly to combine
- Gently push the pasta down with a wooden spoon or spatula so it’s submerged in the liquid. Bring to a simmer, then reduce heat to medium.
- Continue to simmer, stirring every so often so the pasta doesn’t stick to the bottom of the pan, until the pasta is just tender, 10 to 12 minutes.
- Stir in the reserved tofu and ¾ cup parmesan until combined.
- Remove from the heat and serve immediately. Garnish with more vegan parmesan and minced parsley. Enjoy!
Video
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