Chinese-style Bolognese. This is satisfyingly saucy, rich, and perfectly umami. Recipe was made with pantry staples + some onions and bell peppers by @thefoodietakesflight
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200g uncooked spaghetti or other pasta of choice
2 cloves garlic, minced
1 small onion, diced
Chopped leeks, plus more for garnishing (optional)
1 small red bell pepper, diced (optional)
2 tbsp sesame oil
Pinch of salt, or to taste
1 cup rehydrated TVP (ured vegetable protein), can be subbed with cooked lentils or minced mushrooms*
Sesame seeds, for topping *Note I used 1/2 cup dried TVP and soaked them in hot water for at least 10 minutes before squeezing out the excess liquid.
1/4 cup soy sauce
1 cup water
1 1/2 tbsp hoisin sauce* (see blog post for sub recommendations)
3 tbsp sugar, adjust according to desired sweetness
1 tbsp sesame oil
2 tsp sriracha, adjust according to desired spice (optional)
1/4 tsp pepper
1 tbsp cornstarch + 2 tbsp room temp. water, mixed into a slurry
Mix all the sauce ingredients in a bowl, except the cornstarch slurry. Feel free to adjust seasoning depending on desired taste. Set aside.
Heat a pot with water. Cook pasta until chewy or al dente.
While pasta is cooking, heat a pan. Add in 2 tbsp sesame oil. Once hot, sauté the onion and leeks (if using). Add in the garlic and bell peppers (if using) then sauté until tender. Add in the TVP/lentils/mushrooms then sauté for 2-3 minutes.
Pour in the sauce and leave to simmer over medium heat.
Once the sauce boils, add in the cornstarch slurry. Continuously mix until the sauce starts to thicken.
Add in the spaghetti and cook until it has absorbed some of the sauce. Season with a pinch of salt, or more as needed. Mix then turn off heat.
Top with some leeks and sesame seeds, if desired. Enjoy while hot!