Reposted From @vegancanteen Chinese-style Bolognese. This Is

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Reposted from @vegancanteen 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.
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!
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