Our version of Meatless Monday is for vegetarian foodies with discriminating palates and features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes with distinct and intense flavors. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or a silky smooth sweet potato soup? Send your ideas for seasonal vegetarian recipes here.
Today’s recipe is provided by Attila Hildmann. Attila is a self-taught vegan chef and author dedicated to promoting veganism to improve your health. In the last 2 years, Attila has revolutionized the German language cooking and diet book market with his delicious and fulfilling recipes from his best-sellers “Vegan for Fun” and “Vegan For Fit.” His own physical transformation has led people to follow his example and has inspired huge numbers of people to do something for their own health with his “30 day challenge.” Connect with Attila on Twitter at @attila_hildmann
Tofu Bolognese (serves 2)
- 9 ounces tofu (250 g)
- 1 onion
- 2 garlic cloves
- 3½ tablespoons olive oil (50 mL)
- 4 tablespoons tomato paste
- ⅔ cup dry red wine (150 mL)
- 9 ounces durum spaghetti (250 g)
- Sea salt
- 5.5 ounces tomato pureé (150 g)
- 1–2 teaspoons agave syrup (or raw cane sugar)
- 1 teaspoon dried oregano
- Freshly ground black pepper
- 1 bunch basil
- ⅓ cup pine nuts (50 g)
- ¼ cup nutritional yeast flakes (50 g)
- Mash the tofu with a fork. Peel and finely chop the onion and garlic cloves.
- Heat the olive oil in a saucepan and fry the tofu approx. 5 minutes, stirring often.
- Add the onions and sauté for 2 minutes.
- Then add the garlic and sauté for an additional 2 min utes.
- Add the tomato paste and cook for 2 minutes while stirring.
- Deglaze with red wine and cook for 4 minutes allowing the sauce to thicken.
- Cook the spaghetti according to the package instructions in an ample amount of well-salted water until the spaghetti is al dente.
- In the meantime, add the tomato pureé, agave syrup, and oregano to the spaghetti sauce.
- Allow to simmer for 3 minutes, and then season with salt and pepper.
- Wash the basil, spin dry, finely chop the leaves, and then fold into the sauce.
- Allow the spaghetti to drain in a sieve.
- Place on plates with the Bolognese.
- Toast the pine nuts for 3 minutes in a dry skillet and grind ⅔ of the pine nuts together with the nutritional yeast flakes and a little sea salt to a powder in a blender.
- Sprinkle over the pasta and garnish with the remaining pine nuts.
For more incredibly delicious and seasonal vegetarian recipes, check out The Vegetarian Aficionado™ flip magazine.
Simplicity expert, A.Michelle Blakeley showcases the educational, informational and entertaining side of being a vegetarian enthusiast via vibrant flavorful and seasonal recipes; clean food products, chef interviews, restaurant reviews, farm to fork events, public markets, etc. You have one mind and one body, feed them well. Connect with her on Instagram at @vegetarianaficionado