A little Italian trick. If you add a sprinkle of baking soda it will cut the acidity and you won’t need the maple syrup. The carrots will make it sweet enough.
This is the fourth of your "Saucy" videos that I've watched, and I want to thank you.I think every home cook should have some simple Sauce recipes on hand, to make and store in the fridge for hectic week nights when Dinner is often "catch as catch can"...Your recipes are Bomb and much appreciated.
Aloha Happy Pear from Hawaii! My wife and I have been following your channel for awhile now. We have been enjoying all your curries. Today I made your bolognese...and spiralize a cucumber or our noddles. It turn really well. Mahalo for your awesome channel and healthy food recipes!!!
If you want to mix it up a bit, but at the same time be lazy, you can add some cooked lentils to make it more "Bolognese" like and higher in protein, iron, etc. Top with some jalapeño filled olives, spinach/rocket and a drizzle of EVOO 🤤
Wonderful, Gents! So, as a vegan who has descended from a long line of proud Bolognese, I would make only one humble, tiny modification: I add either finely diced seitan or tvp to emulate the mandatory “meat part” of the sauce. Cheers and big thumbs up!👍
This looks so amazing!! I seriously love all of your videos. You have so much energy and fun cooking and showing people how to eat healthy food! Love you guys! Thanks for the inspection you give me.
I always add a bay leaf or two at the beginning, and a splash of oat cream at the end. It’s a real game changer! 👍🏼 I have a traditional Italian cookbook with an old-fashioned bolognese (it had bacon in it, and hardly any tomato!), and I’ve been adapting it to be vegan - the bay leaf and the cream were my take-aways from it. It’s a shame most of the recipes in it are hard to veganise, but I try. 😊
Just got back from physio (high hopes it's all good) and made the same thing before tuning into your channel. You guys over the last how many yrs have been an absolute inspiration to me in all things vegan; brotherhood/sisterhood (my sis is not a twin but as good as); community; positive outlook the list just goes on. Wishing you and yours all the best in the New Decade, which of course can possibly be what we make of it. Many many tx! (w/out the 'h' aspirate:))
Looks delicious. I like to sear the tomatopuree in the pan before adding the "liquid" or tined tomatoes. Gives the sauce an even richer and slightly smoked flavor.
You guys! Another brilliant recipe. I've made three of your recipes this week, for D's Veganuary - Japanese Protein Bowl (converted all the family to tofu and convinced the offspring that mushrooms are marvellous ), Peanut Satay Sauce ( S was raving about this one and demanded a repeat, soon), and Creamy Pepper Pasta Sauce (so quick, so tasty). Really glad to have found your channel.
Daniel Karlsson true, but to preserve for longer, an extra sterilization step could be made...? (But your right, shouldn't have written seal. Physics takes care of that :))
@@damien884 nope. We have done it this way in Europe for as long as I can remember. And it will stay safe for years. If u have well cleaned bottles and jars. This can be made with good recepies for pickling and jams and cordials. Tho u can add some preservatives if u want but it's not necessary. Search youtube and look how factory's make it u will be surprised. The boiling part is a FDA thing in America that makes Americans scared of canning. Pressure cooking is only needed for meats and non acidic liquids.
i have watched sooo many videos of yours, i really have to try tamari now at some point. i couldnt find it at the supermarket yet and didnt want to order online
I love when white boys cook Indian. ESP When they have these delish accents. I came for the vegan recipes but now I just like to watch these two and their shenanigans
Can we please get a written recipe? I always love watching you guys but feel this is your only downfall. Sometimes other viewers write it out for you but it would be great if you could provide this for us yourselves rather than just letting someone else do it. Otherwise great! :)
A little Italian trick. If you add a sprinkle of baking soda it will cut the acidity and you won’t need the maple syrup. The carrots will make it sweet enough.
Brilliant, thanks Trish :)
But what If you really like the acidic taste
You two make any day brighter, it's a joy watching your videos. Thank you!
Delighted to hear thanks 👍🏼😄
Forget the kids, I blend my sauces so my boyfriend doesn't know what vegetables he's eating 🤣
Ha ha good on you so cool!! That what you call love 👍🏼😄💚
Same! 😂
Me too. Husband though😀
Need to get me someone who loves me like this haha
Wrote it all down!! Can hardly wait to get it going! Thanks!
Thanks! Looks delicious guys. I like to include a bit of oregano in my sauce as well as the basil.
I also add lentils... Amazing sauce.
Hello from a Dublin lass; now living in Melbourne Australia, love your channel : as a nurse I need to eat well and time restrictions; so great food ;
This is the fourth of your "Saucy" videos that I've watched, and I want to thank you.I think every home cook should have some simple Sauce recipes on hand, to make and store in the fridge for hectic week nights when Dinner is often "catch as catch can"...Your recipes are Bomb and much appreciated.
Delighted to hear thanks Judith 👍🏼😄
Aloha Happy Pear from Hawaii! My wife and I have been following your channel for awhile now. We have been enjoying all your curries.
Today I made your bolognese...and spiralize a cucumber or our noddles. It turn really well.
Mahalo for your awesome channel and healthy food recipes!!!
If you want to mix it up a bit, but at the same time be lazy, you can add some cooked lentils to make it more "Bolognese" like and higher in protein, iron, etc.
Top with some jalapeño filled olives, spinach/rocket and a drizzle of EVOO 🤤
Great Suggestion - totally agree Thomas 👍😊
Wonderful, Gents! So, as a vegan who has descended from a long line of proud Bolognese, I would make only one humble, tiny modification: I add either finely diced seitan or tvp to emulate the mandatory “meat part” of the sauce. Cheers and big thumbs up!👍
This looks so amazing!! I seriously love all of your videos. You have so much energy and fun cooking and showing people how to eat healthy food! Love you guys! Thanks for the inspection you give me.
Thanks a mill really appreciate the support! Delighted you enjoy the recipes :)
Rewarded for trust. I saw little to convince me this would be a repeat recipe. Man these guys are good!! No spices but delicious. Merci again!!
Just made this and added it to some vegan ravioli...absolutely amazing!!! Thanks guys 😊
Ohhh - I've got to try this asap - looks so delicious! Thanks you guys!
Thanks a mill, let us know how you get on :)
Thank you guys for sharing these delicious and healthy recipes,will definitely make it.👍🙏🏻❤️
I always add a bay leaf or two at the beginning, and a splash of oat cream at the end. It’s a real game changer! 👍🏼 I have a traditional Italian cookbook with an old-fashioned bolognese (it had bacon in it, and hardly any tomato!), and I’ve been adapting it to be vegan - the bay leaf and the cream were my take-aways from it. It’s a shame most of the recipes in it are hard to veganise, but I try. 😊
Beautiful thanks normally would add bay leaf but we were all out in the studio!! Will add oat cream next time thanks 👍🏼😄
The Happy Pear No problem! 😘
This is pretty similar to the way I make it, but I like to add a bit of seaweed and nutritional yeast to the sauce.
Nice one 👍🏼😄
Just got back from physio (high hopes it's all good) and made the same thing before tuning into your channel. You guys over the last how many yrs have been an absolute inspiration to me in all things vegan; brotherhood/sisterhood (my sis is not a twin but as good as); community; positive outlook the list just goes on. Wishing you and yours all the best in the New Decade, which of course can possibly be what we make of it. Many many tx! (w/out the 'h' aspirate:))
Thanks so much for your kind words Evelyn - we’re so glad to hear 🙏🏻👍😊💚
Looks delicious. I like to sear the tomatopuree in the pan before adding the "liquid" or tined tomatoes. Gives the sauce an even richer and slightly smoked flavor.
Thanks Tanja it was super tasty 😄👍🏼🙌🏼💚
You guys! Another brilliant recipe.
I've made three of your recipes this week, for D's Veganuary - Japanese Protein Bowl (converted all the family to tofu and convinced the offspring that mushrooms are marvellous ), Peanut Satay Sauce ( S was raving about this one and demanded a repeat, soon), and Creamy Pepper Pasta Sauce (so quick, so tasty). Really glad to have found your channel.
Super stuff thanks so much really delighted to hear
This looks good. I'd add the garlic in after the onions are almost ready for the carrots, then let the garlic brown a moment then add carrots.
I love how you explain everything
Thanks so much!!
Very nice making❤️❤️❤️❤️❤️❤️❤️❤️❤️
looks amazing, i am going to try it soon
I made this and had it with vegan ‘meatballs’. It was delicious 😋
To sterilize the jars, boil them for about 15-20 minutes. Should keep longer
Great thanks a mill :)
If u poor the sauce boiling into the jars and put on the screwtop it will seal when it cools. U dont need to boil it in water.....
Daniel Karlsson true, but to preserve for longer, an extra sterilization step could be made...? (But your right, shouldn't have written seal. Physics takes care of that :))
@@damien884 nope. We have done it this way in Europe for as long as I can remember. And it will stay safe for years. If u have well cleaned bottles and jars.
This can be made with good recepies for pickling and jams and cordials. Tho u can add some preservatives if u want but it's not necessary. Search youtube and look how factory's make it u will be surprised.
The boiling part is a FDA thing in America that makes Americans scared of canning.
Pressure cooking is only needed for meats and non acidic liquids.
@@damien884 ua-cam.com/video/W-bJwWqbSbA/v-deo.html
Cool knife skills
Can you substitute the maple syrup for agarve?
Looks delicious, but no protein in the bolognese? maybe some lentils or vegan "beef" crumbles? :-)
Sounds lovely 👍🏼😄
You can cheat a little and boil the lentils in a beef oxo, not technically vegan, but it gives it a very meaty taste.
What about soy bean chunks instead of or along with the mushrooms?
Gonna make this ! Yummy ! Thankyou :) x
Super stuff enjoy Daisy
The full recipe web is not working. It says access denied 😢
Hai bro good making
Grazie Mille amici’s. Love always.
Super stiff thanks
Awesome!! Can I use soy sauce instead of Tamari? You both are fab!
Of course!! We just prefer tamari but both work fine 👍😊
"I love you Guys♥️ Thank you👊🏻🔥
Aw thanks so much! Sending loads of love :)
i have watched sooo many videos of yours, i really have to try tamari now at some point. i couldnt find it at the supermarket yet and didnt want to order online
Sometimes you find it under the name "gluten-free soy sauce..." its the same
Thanks Alfons it’s simply a smoother gluten free soy sauce - enjoy
I get mine from tesco it's in the "free from" section 👍
Haha, you can never have enough bolognese or pasta 😍😍
Looks great.
Thanks a mill 👍🏼😄
Sauce looks good but needs a glass of wine. 🍷 over some good pasta.
Totally agree! 🍷 😋
Hi guys, what oil do you use? Love all your recipes by the way x
Just an extra virgin olive oil
Adorable twins 😂
thats how u make it!!
I am waiting for them to add "Tamari Sauce" in a desert
@The Happy Pear... You are rocking it! As usual, well done. I'm hungry now!
JoseTheVegan on UA-cam
Thanks Jose 👍🏼😄
@@thehappypear You are welcome David & Stephen!
They don’t sell canned cherry tomatoes in Canada any substitute?
Just use a normal can of chopped tomatoes. The cherry tomatoes just add a bit of texture so add a few fresh cherry tomatoes if you can thanks
Can’t find the link for the ultimate vegan cooking Course in the description :(
It’s there next to “more great recipes.”
Thanks a mill here you go
www.happypearcourses.com/vegancooking
Thank you so much kids 😄
Your sooo welcome!! 👍😊
I love how you guys wipe your hands with your t-shirt 😁
❤️❤️❤️❤️❤️❤️
🙏🏻👍😊😘😘
😊😊😊
Accent??❤️❤️❤️💚
is it weird that I just use marinara sauce & add nooch & parsley? Was never into “bolognese” though I’m not British
Nice one
HA!.....having pasta ( nutrela soy chunks and veg w sauce ).....this is at least twice I've hit it w the vid of the day lol
Super stiff thanks
Check out the most authentic vegetarian bolognese on my page!! It’s soo good.
I love when white boys cook Indian. ESP When they have these delish accents. I came for the vegan recipes but now I just like to watch these two and their shenanigans
Dont see the link. I wanna cook more home cooked vegan food
www.happypearcourses.com/vegancooking
Thanks a mil here you go
Im not vegan nor vegetarian, im just too lazy to unfreeze ground beef.
First 🙌
:)
Can we please get a written recipe? I always love watching you guys but feel this is your only downfall. Sometimes other viewers write it out for you but it would be great if you could provide this for us yourselves rather than just letting someone else do it. Otherwise great! :)
thehappypear.ie/recipes/easy-bolognese-sauce/
Thanks a mill 👍🏼😄
"Ordinary people can't afford to be vegan". OK, boomer...
*wait* No ... no nutritional yeast ... none ... none mentioned even once?! *where has my life derailed*
Ha ha love it!
One of you said it will keep a week in the fridge and then the other said 3 days. Make your minds up! ;-)
Will keep for 5 days for perfect and you prob will eat it sooner 👍🏼👍🏼💚
this sauce isnt right, im sorry but the sweetness of it is too too much, leave out the carrot and mince up some mushrooms instead
First it's not EPIC...second most fucking tomatoe sauces are vegan.....thanks
Scusate ragazzi ma questo piatto di pasta fa proprio schifo
👍🏼👍🏼💚