Vegan Italian Sausage Ragu: Best Pasta Pappardelle EVER! (Easy Recipe)

Start by making homemade Italian sausage using tofu and seasonings.

Combine marinade ingredients in a bowl: vegan no beef bouillon, 1 tablespoon Bragg's Liquid Aminos, 1 tablespoon vegan Worcestershire sauce, 1 teaspoon liquid smoke, 4 tablespoons nutritional yeast, onion powder, garlic powder, oregano, basil, fennel, rosemary, thyme, paprika, 2 tablespoons melted coconut oil, water, 1.5 tablespoons tomato paste, molasses, and crushed red pepper.

Mix the marinade ingredients well.

Crumble super firm tofu into small pieces resembling Italian sausage crumbles, draining excess water but not pressing it.

Add crumbled tofu to the marinade and mix until all pieces are coated.

Spread the marinated tofu evenly on a parchment-lined pan.

Bake in the oven at 350°F for 20 to 30 minutes, stirring every 10 minutes to ensure even cooking. Check for a slightly crispy texture.

Once baked, let the crumbles cool and store in the refrigerator or freezer until ready to use.

To prepare the ragu, sauté onions and bell peppers in oil until soft.

Smash and chop 5 cloves of garlic, then add to the onions and peppers, cooking until softened.

Add 1.5 tablespoons tomato paste to the mixture and cook briefly to enhance flavor.

Combine water and beef broth paste in the pan, mixing well.

Add dried herbs: basil and parsley.

Incorporate frozen zucchini and a can of diced or crushed tomatoes into the sauce.

Rehydrate the baked tofu crumbles in the sauce to enhance flavor.

Add chopped spinach at the end to wilt down into the sauce, cooking until thick.

Equipment Needed

Spice Level:

Dietary

Allergens