Instant Pot Vegan Bolognese

Name: Instant Pot Vegan Bolognese
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 6 serving
Ingredients: 1 (16-ounce) block of firm tofu; 2 tablespoons olive oil; 1 teaspoon chili powder; ½ teaspoon garlic powder; ½ tablespoon dried thyme; ½ tablespoon dried oregano; ½ teaspoon black pepper; ½ teaspoon red pepper flakes; ⅛ teaspoon cayenne; 1 medium onion; 2 celery ribs; 1/2 cup mushrooms; Kosher salt to taste; 1 )24-ounce) jar of marinara sauce (not chunky); 32 ounces of vegetable broth; 1 (14-ounce) can of diced tomatoes; 1 pound dried penne pasta; Garnishes: flat-leaf parsley, minced & vegan parmesan cheese

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5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
48 mins
Servings
6
Calories
439 kcal
Course
Lunch, Dinner
Cuisine
Italian-American Fussion

Instant Pot Vegan Bolognese

Bianca Sampson

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Ingredients

Servings

1 (16-ounce) block of firm tofu
2 tablespoons olive oil, divided
1 teaspoon chili powder
½ teaspoon garlic powder
½ tablespoon dried thyme
½ tablespoon dried oregano
½ teaspoon black pepper
½ teaspoon red pepper flakes
⅛ teaspoon cayenne
1 medium onion, finely chopped
2 celery ribs, diced
1/2 cup mushrooms, diced
Kosher salt to taste
1 )24-ounce) jar of marinara sauce (not chunky)
32 ounces of vegetable broth
1 (14-ounce) can of diced tomatoes
1 pound dried penne pasta (or other medium-sized pasta of choice)
Garnishes: flat-leaf parsley, minced & vegan parmesan cheese

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Instructions

Press the tofu for 30 minutes to remove the excess water (see video at 00:37 for instructions).
Turn on the Sauté function on the Instant Pot and add 1 tablespoon of the olive oil. Once hot, crumble in the tofu and the seasonings (chili powder, garlic powder, thyme, oregano, black pepper, red pepper flakes, and cayenne). Sauté until tofu begins to brown, approximately 4-6 minutes. Remove tofu from the Instant Pot and set aside.
Add 1 more tablespoon olive oil to the Instant Pot and add the diced onion, celery and mushrooms. Cook for 4-5 minutes until softened, adding salt and pepper to season in the last minute of cooking.
Return the browned tofu to the Instant Pot. If needed, add a tablespoon of vegetable broth or water to deglaze any browned bits stuck on the bottom of the pot.
On top of the tofu and cooked vegetables. Then add the pasta and vegetable broth, pushing the pasta down to make sure it is completely covered in liquid. Gently pour the marinara sauce, and diced tomatoes on top of the pasta but do not stir in (this helps prevent the tomatoes from scorching).
Secure the lid of the Instant Pot and select the Pressure Cook setting at high pressure for 5 minutes (see tips above to calculate the precise cooking time based on your pasta box cook time).
When the time is up, perform a quick pressure release and open the Instant Pot. Stir the pasta well and serve with vegan parmesan cheese and minced parsley.

Nutrition Information

Show Details

Calories 439kcal (22%) Carbohydrates 72g (24%) Protein 19g (38%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Sodium 844mg (35%) Potassium 709mg (20%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 761IU (15%) Vitamin C 16mg (18%) Calcium 156mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 439 kcal

% Daily Value*

Calories	439kcal	22%
Carbohydrates	72g	24%
Protein	19g	38%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	4g	20%
Sodium	844mg	35%
Potassium	709mg	15%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	761IU	15%
Vitamin C	16mg	18%
Calcium	156mg	16%
Iron	4mg	22%