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Plant-Based “Wafu Style” Bolognese with Kikkoman

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plate

Yield

Serves 20-25

kikkoman products used:

ingredients

1/2 cup canola oil
2 ½ lbs white onion, small dice
1 ½ lbs celery, small dice
1 ½ lbs carrots, freshly shredded
1 ½ lbs white mushrooms, small dice
5 oz garlic cloves, minced
2 1/2 cups Kikkoman® Soy Sauce
1 tablespoon granulated beet sugar
3 tablespoons Italian seasoning
2 tablespoons garlic powder
1 ½ tablespoons cracked pepper
1 tablespoon kosher salt
15 lbs crushed tomatoes
1 2/3 cups quinoa
2 1/2 cups Kikkoman® Pearl Organic Soymilk Original

directions

  1. Place a 20-qt sauce pot on the stove over medium heat.
  2. Add oil to pan and allow to warm for a few minutes. Add the onion, celery, carrots, and mushrooms. Sauté until onions become translucent and browning has begun, about 10 minutes.
  3. Add garlic into pot and sauté for 3 to 4 minutes, until garlic begins to brown.
  4. Pour in soy sauce to deglaze pan.
  5. Add sugar, Italian seasoning, garlic powder, pepper, salt, tomatoes, and quinoa and stir to incorporate. Reduce heat to low and simmer for 40 to 45 minutes, until quinoa has become tender.
  6. Once the quinoa is cooked, taste and adjust salt and pepper as needed, then add soymilk. Heat an additional 5 minutes.
  7. Serve over your favorite pasta.

Recipe created in partnership with Chef Dawn McClung, Piada Italian Street Food

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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