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This rich, hearty vegan bolognese may take a bit more time to make than your everyday pasta sauce, but your efforts will be greatly rewarded by deep, soul-satisfying flavor. Using Longève crumbles ensures a toothsome, meaty bite and a big boost of plant protein. The red miso paste adds such savory depth to the sauce that we wouldn’t recommend skipping it, although you can substitute more readily available brown rice miso in a pinch.
*RED MIS-WHO?: Miso is a thick paste made from fermented soybeans and rice that is used to add salty umami flavor to soups, sauces and marinades in Asian cuisine. Typically you’ll find three types of miso: white, yellow and red. While white and yellow are more mild, red miso paste has been fermented for longer, yielding a more potent flavor. Look for it in the Asian section of your grocery store or at an Asian market.