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Plant-Based ‘Wafu-Style’ Bolognese
Wafu-style blends the culinary techniques and flavors of Japanese and Italian cuisines, as showcased in this pasta recipe.
Photo courtesy of Kikkoman
Servings
20
20
Chef Dawn McClung
Piada Italian Street Food
Columbus, Ohio
Wafu-style blends the culinary techniques and flavors of Japanese and Italian cuisines, as showcased in this pasta recipe. Tomatoes, mushrooms, onions, carrots and garlic partner with soy sauce and soy milk to create a savory Bolognese sauce that mimics meaty flavors without the traditional meat. Cooked quinoa adds the right texture to the sauce. A long pasta, such as bucatini, spaghetti or linguine works best with this recipe.
Ingredients
½ cup canola oil
2½ lb. white onions, peeled and diced small
1½ lb. celery, diced small
1½ lb. carrots, shredded
1½ lb. white mushrooms, diced small
5 oz. garlic cloves, minced
2½ cups soy sauce
1 tbsp. sugar
3 tbsp. Italian seasoning
2 tbsp. garlic powder
1½ tbsp. cracked pepper
1 tbsp. kosher salt
15 lb. crushed tomatoes
1 2/3 cups quinoa
Salt and pepper, to taste
2½ cups organic soymilk
5-6 lb. bucatini, spaghetti and linguine, cooked and drained
Steps
In 20-qt. over medium heat, warm canola oil. Stir in onion, celery, carrots and mushrooms. Saute 10 minutes or until onions and celery are translucent.
Add garlic into pot and sauté for 3 to 4 minutes, until garlic begins to brown. Pour in soy sauce to deglaze pan.
Stir in sugar, Italian seasoning, garlic powder, pepper, salt, tomatoes and quinoa; stir to incorporate. Reduce heat to low and simmer for 40 to 45 minutes, until quinoa is tender.
Taste and adjust salt and pepper as needed, then add soymilk. Heat an additional 5 minutes. Serve over your favorite pasta.
Photo courtesy of Kikkoman
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