Vegan Red Wine Bolognese and Vegetable Biriyani

Yesterday's dinner was this comforting bowl of rigatoni with red wine bolognese sauce. I used TVP (textured vegetable protein) which gave it the perfect "meaty" texture. The parmesan-like topping is almonds/miso/nutritional yeast/salt.


Tonight's dinner was this simple vegetable biriyani from Flavors of India cookbook. It is flavored with cinnamon, cloves and cardamom.

Red Wine Bolognese Recipe

2 TB olive oil
1 onion, chopped
1 carrot, chopped
2 celery ribs, chopped
2 cloves garlic, chopped
1/2 tsp. fennel seed
1 tsp. oregano
2 cans diced tomatoes (I puree them in a blender first)
1/4 cup red wine
1/2 tsp sugar
1/3 cup TVP
salt and pepper to taste

Saute onion, carrot, celery and garlic in olive oil until softened. Add herbs and stir for a bit. Add tomatoes and red wine and sugar and bring to a boil. Add TVP and cook for a couple minutes. The hot liquid will soften and rehydrate the TVP. Add a little water if too thick. Lower heat to simmer covered for 1 hour. Add salt and pepper to taste.