Yeung Man Cooking | Getting SAUCEY with this BOLOGNESE inspired vegan recipe @YEUNGMANCOOKING | Uploaded October 2022 | Updated October 2024, 2 hours ago.
ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY AND TASTY PLANTBASED BOLOGNESE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin
Ingredients:
200g extra firm tofu
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 red onion
4 pieces of garlic
2 carrots
3 stalks celery
2 tbsp olive oil
1/4 tsp salt
pepper to taste
1 tsp crushed pepper flakes
1/2 tsp dried oregano
2 tbsp tomato paste
1 cup red wine
3 cups tomato purée
1/2lb spaghetti
fresh basil to serve
Directions:
1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork
2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min
3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside
4. Finely chop the red onion, garlic, carrots, and celery
5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min
6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min
7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir
8. Place on a lid half covered and let it simmer on medium low for 20-30min
9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions
10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir
11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min
12. Plate and serve the pasta with fresh basil and freshly cracked pepper
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/bKJpEE9yAb8
ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY AND TASTY PLANTBASED BOLOGNESE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin
Ingredients:
200g extra firm tofu
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 red onion
4 pieces of garlic
2 carrots
3 stalks celery
2 tbsp olive oil
1/4 tsp salt
pepper to taste
1 tsp crushed pepper flakes
1/2 tsp dried oregano
2 tbsp tomato paste
1 cup red wine
3 cups tomato purée
1/2lb spaghetti
fresh basil to serve
Directions:
1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork
2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min
3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside
4. Finely chop the red onion, garlic, carrots, and celery
5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min
6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min
7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir
8. Place on a lid half covered and let it simmer on medium low for 20-30min
9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions
10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir
11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min
12. Plate and serve the pasta with fresh basil and freshly cracked pepper
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/bKJpEE9yAb8
