A hearty plant-based version of the classic Italian Bolognese, made with soy mince, carrots, and creamy cashew sauce for a rich texture and deep flavor.

Yield: about 1 liter | Prep: 20 min | Cook: 30–40 min | Total: 30–60 min

Ingredients

• 2.5 dl (1 cup) dry soy mince
• 400 ml (1⅔ cups) crushed tomatoes
• 80 g (2.8 oz) carrots
• 1 medium onion
• 1 garlic clove
• 0.5 tsp each dried oregano, basil, and thyme
• 2 tbsp tomato purée
• 1 tsp honey
• 2 tsp salt
• 0.5 dl (3 tbsp) cashew nuts
• 1 dl (⅖ cup) water (for blending with cashews)

Instructions

1. Soak or cook the soy mince until soft. This usually takes about 15 minutes or more.
2. Finely grate the carrots, chop the onion, and press the garlic. Add them to a saucepan.
3. Cook over medium heat with the lid on until the vegetables reduce to about half their volume, allowing them to steam in their own moisture.
4. Add the cooked soy mince, crushed tomatoes, tomato purée, honey, salt, and herbs. Stir and let the sauce simmer for a few minutes.
5. Blend the cashew nuts with 1 dl water until smooth, then pour the mixture into the saucepan.
6. Let the sauce simmer gently until thick and creamy.

Tips & Variations

• Top with fresh basil.
• Serve with whole-grain pasta, zucchini noodles, or boiled/baked potatoes.