I love pasta but also love noodle recipes, so this vegan Chinese-style Bolognese was born! This Chinese-Style Bolognese is satisfyingly saucy, rich, and perfectly umami too.
So if you’re looking for a fusion pasta recipe that blends the flavours of sweet, savoury, and umami, then this Chinese-Style Bolognese recipe is for you.
FOR THE SAUCE
The sauce is easily customisable according to your taste. So the measurements are just a rough guide.
Feel free to adjust everything according to your desired taste!
- 1/4 cup soy sauce
- 1 cup vegetable broth or water
- 1 1/2 tbsp hoisin sauce
- 3 tbsp sugar adjust according to desired sweetness (I used coconut sugar)
- 1 tbsp toasted sesame oil
- 2 tsp sriracha or other chili sauce, adjust according to desired spice (optional), or other hot sauce
- 1/4 tsp pepper
TVP (Texturised Vegetable Protein) for the ‘Meat’
Instead of meat, I used TVP or texturised vegetable protein.
You can also of course use other meat substitutes such as:
- Plant-based
- Diced mushrooms
- Lentils
TVP comes dried so these are a great pantry staple. To prepare TVP, I just soak mine in some hot water to rehydrate before draining out the excess liquid afterwards.
Rehydrated the TVP until doubled in size:
Anyway, I hope you enjoy this recipe! ?
You can also check out my other noodle recipes:
- Mie Goreng (Indonesian Fried Noodles)
- Easy Spicy Miso Noodles
- Thai Drunken Noodles (Pad Kee Mao)
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
- Easy Saucy Ramen Noodles
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂
Are you looking for more delicious, vegan recipes?
Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?
Find out more about my reforestation initiatives here.
Chinese-Style Bolognese (Vegan Pasta Recipe)
Ingredients
Pasta
- 200 g dry spaghetti or other pasta of choice
Protein
- 1 cup rehydrated TVP textured vegetable protein, see notes for substitutes
For Sautéing
- 2 tbsp toasted sesame oil
- 2 cloves garlic minced
- 1 small onion diced
- Chopped scallion plus more for garnishing (optional)
- 1 small red bell pepper diced (optional)
- Pinch salt to taste
Sauce
- 1/4 cup soy sauce
- 1 cup vegetable broth or water
- 1 1/2 tbsp hoisin sauce see notes for sub
- 3 tbsp sugar adjust according to desired sweetness (I used coconut sugar)
- 1 tbsp toasted sesame oil
- 2 tsp sriracha or other chili sauce, adjust according to desired spice (optional), or other hot sauce
- 1/4 tsp pepper
Cornstarch Slurry
- 1 tbsp corn starch
- 2 tbsp room temp. water
To Serve
- Sesame seeds for topping
- Scallions for topping
Instructions
- Mix all the sauce ingredients in a bowl. Feel free to adjust seasoning depending on desired taste. Set aside.
- ln a separate bowl, mix together the corn starch and water for the slurry. Set aside.
- Heat a pot with water. Cook the pasta until chewy or al dente.
- While pasta is cooking, heat a pan over medium high heat. Add in 2 tbsp sesame oil. Once hot, sauté the onion and scallions (if using). Add in the garlic and bell peppers (if using) then sauté until tender. Add in the TVP/lentils/mushrooms/plant-based ground then sauté for 2-3 minutes.
- Pour in the sauce and leave to simmer over medium heat.
- Once the sauce boils, give the cornstarch slurry a good mix again. Add in the cornstarch slurry into the sauce. Continuously mix until the sauce starts to thicken.
- Add in the cooked spaghetti and cook until it has absorbed some of the sauce. Season with a pinch of salt or more hoisin sauce to taste, if you'd like. Mix then turn off heat.
- Top with some more chopped scallion and sesame seeds, if desired. Enjoy while hot!
Notes
TVP and other alternatives
- I used 1/2 cup dried TVP and soaked them in hot water for at least 10 minutes before squeezing out the excess liquid. You can also use other plant-based ground meat alternatives, if you’d like.
- Mushrooms like button, shiitake, oyster would also work well! Just make sure to mince them well.
- Cooked lentils are also a good alternative
Hoisin Sauce Alternative
- If you don’t have hoisin sauce, feel free to sub with:
- Option 1 – 1 tbsp tomato ketchup mixed with 1/2 tbsp soy sauce and adjust the sugar in the sauce mix
- Option 2 – equal amount (1 1/2 tbsp) teriyaki sauce (Check out my homemade teriyaki sauce recipe here)
NUTRITIONAL INFO
Pin these images:
This Post Has 4 Comments
I’ve been following you on Instagram for a while, but this is my first time trying any of your recipes. I’ll definitely be making more! I love how simple and fast this is, but also so tasty. Best of all, I already had all the ingredients in my pantry ?
The mince and soy sauce makes this a legit Chinese recipe called fried sauce noodles, although we usually put shredded cucumber or Napa cabbage on top. They also eat it in Korea where a thick, brown sauce is used. Cheers.
Easy to make and delicious to eat- enough said!
Thanks Em, glad you liked it! ◡̈