Pairing Korean flavors with a vegan bolognese adds a welcomed depth and complexity. The addition of dried and fresh mushrooms really drives the umami deeper and creates a beautiful texture with the Fry’s Pea Protein Grounds. Bolognese will keep for up to one week refrigerated in an airtight container..
- 1 package Fry’s Pea Protein Grounds
- 1 ounce dried porcini or mixed dried wild mushrooms
- 2 tablespoons olive oil
- 3/4 cup yellow onion, finely chopped
- 3/4 cup carrot, peeled and finely chopped
- 3/4 cup celery, finely chopped
- 1 teaspoon Kosher salt, divided
- 8 cloves of garlic, finely chopped
- 3 tablespoons toasted sesame oil, plus more for serving
- 1/2 cup cremini mushrooms, chopped (about 3 mushrooms)
- 1 tablespoon tomato paste
- 1 tablespoon fresh ginger, grated
- 2 tablespoons shoyu or gluten-free tamari, plus more to taste
- 2 tablespoons gochujang (See Chef’s Note)
- 3/4 cup canned crushed tomatoes (such as San Marzanos)
- 2 teaspoons maple syrup
- 2 teaspoons rice wine vinegar
- 12 ounces cooked spaghetti or linguine (reserve 1/3 cup pasta water)
- Scallions, thinly sliced (green and white parts)
- Vegan parmesan, freshly grated
In a small bowl, combine dried mushrooms with 1 cup boiling water. Wrap tightly with plastic wrap and set aside to let mushrooms soften, about 12-15 minutes, depending on their size. Once tender and cool enough to handle, strain and reserve liquid for sauce. Roughly chop the mushrooms (yields about 1/2 cup) and set aside.
Heat a heavy-bottomed pot or dutch oven over medium-high heat and add oil and onions. Cook for 3-4 minutes until tender. Reduce heat to medium and add the carrots, celery, and 1/2 teaspoon salt. Cook for 3-4 minutes until the vegetables are tender, stirring occasionally.
Add garlic and continue to cook until fragrant and the garlic is lightly toasted, about 30-60 seconds. Scrape cooked vegetables into a bowl and set aside.
Return pot to heat and add 2 tablespoons sesame oil and cremini mushrooms. Saute mushrooms until caramelized and tender, 4-5 minutes.
Add the Fry’s Pea Protein Grounds and cook for 3-4 minutes. Use a wooden spoon to break up and scrape any caramelized bits from the bottom of the pot. Add up to 1 tablespoon sesame oil as needed. If the mushrooms are sticking too much, add a splash of reserved mushroom liquid to help deglaze.
Season mushroom mixture with the remaining 1/2 teaspoon salt and add reserved soaked mushrooms. Continue to cook until caramelized, 3-5 minutes.
Add tomato paste and ginger and saute for 1-2 minutes, scraping the bottom of the pot frequently with a wooden spoon to prevent burning.
Deglaze with the remaining reserved mushroom liquid, scraping up caramelized bits from the bottom of the pot and bring to a simmer. Add shoyu, gochujang, tomatoes, maple syrup, and vinegar.
Return the cooked vegetables to the pot and bring to a simmer, stirring frequently, and continue to cook for 7-10 minutes to allow flavors to meld. Taste and adjust seasoning with shoyu, if needed.
Toss cooked pasta with warm bulgogi bolognese, thinning with reserved pasta water as needed to coat pasta evenly. Add a drizzle of sesame oil and toss to coat.
Garnish with scallions and vegan parmesan cheese. Serve warm.
Gochujang can be a bit spicy so feel free to adjust this measurement to more (or less) depending on how spicy you like your food.