Vegan gnocchi & creamy non-meat sauce

This creamy “meat” sauce in combination with light, pillowy and fluffy potato gnocchi is the ultimate comfort food!

Sauce is easy to make with just 3 ingredients and freeze very well, so make sure to make more of it.
In this recipe I used store bought gnocchi but you can easily make gnocchi yourself or replace them with other dumplings or pasta.

What to serve the sauce with?

This “meat” sauce tastes great with gnocchi [ I used Rummo – after De Cecco my favorite italian brand available in the Netherlands ], pasta, rice, barley, bulgur, baked potatoes but also as a sauce for lasagne, moussaka or other types of casseroles.

vegan gnocchi

What will you need to prepare the sauce?

Today’s sauce is similar to Bolognese or so called ragù sauce but way quicker and made with the addition of cooking cream [ soy or oat cream will work best here ].
Cream is perfect for softening the acidity of the tomatoes and making the sauce pleasantly creamy and delicate.

OTHER MAIN INGREDIENTS ARE:

  • Soy granules : provides meaty taste and texture. In supermarkets, you will find both dried [ try Bob’s Red Mill Textured Vegetable Protein ] and ready-to-fry granules
  • Tomatoes : I used passata, but tinned or fresh tomatoes will also work well in this recipe
  • Herbs & spices : peperoncino or other spicy chili, salt, pepper, oregano and some fresh basil
  • How to prepare soy granules for further processing?

    Soy granules are very versatile and can be used instead of minced meat, as an ingredient of sauces, stuffing for dumplings, stuffed cabbage, burritos, moussaka, lasagna … and they are very easy to prepare.
    All you need to do is to rehydrate soy in water or broth.
    Once cooked, store the granules in the refrigerator for up to 4 days or freeze for up to a month.

    HOW TO:
    1. Place bay leaf, a few grains of allspice and soybean granules in boiling, lightly salted water.
    2. Cook until the granules are slightly swollen and soft inside, about 10 minutes.
    3.Drain on a fine sieve, pressing it lightly against the sieve with the back of a spoon, to get rid of excess liquid then set aside for a moment to let the excess moisture evaporate.
    see also

    vegan bolognese
    vegan gnocchi bolognese

    Vegan gnocchi & creamy non-meat sauce

    Servings 4 servings
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins

    Equipment

    • medium cooking pot
    • cooking pan

    Ingredients

    • 3 cups tomato passata or tinned tomatoes
    • 1 cup soy granules dry
    • 1 tbsp olive oil
    • 1 onion finely diced
    • 2 cloves garlic minced
    • peperoncino to taste, optional
    • 1 tsp dried oregano
    • fresh basil
    • ½ cup cooking cream soy or oat
    • salt and pepper to taste
    • 1 pound gnocchi  uncooked, the dry packaged kind

    Instructions

    • Cook the granules according to the instructions above and set aside.
    • Heat oil in a pan. Sauté onion until soft and translucent. Add garlic and soy granules, and cook, stirring occasionally, for a few minutes until the granules are browned.
    • Pour passata into the pan, add oregano, peperoncino, few basil leaves and season to taste with salt and pepper. You can dilute the sauce with a little water or broth if needed.
    • Cook for 15 minutes over low heat, then pour in the cream, stir and cook for an additional 2 - 3 minutes.
    • In the meantime, cook the gnocchi according to the instructions on the packaging.
      Drain and combine with the sauce.
      Serve with fresh basil.

    Notes

    Nutritional value - ¼ sauce, no gnocchi [ see values on the packaging ]
    158 kcal | Carbohydrates 14.7 g | Protein 8.5 g | Fat 6.7 g | Fiber 1.25 g
    Nutritional value - per portion [ ¼ sauce + 185g / 4.5 oz gnocchi ]
    356.5 kcal | Carbohydrates 56 g | Protein 14.7 g | Fat 7.25 g | Fiber 3.5 g
    Course: Main Course
    Keyword: cooking cream, easy, gnocchi, tomatoes

    How to store the sauce?

    This sauce freeze well for up to a month, so feel free to double the amount of ingredients and cook more at once.
    I like to freezes it in portions, this way I have a delicious lunch or dinner in the blink of an eye.
    In the refrigerator, keep the sauce covered for up to 4 days.
    Gnocchi [ pasta, rice, bulgur .. ] are best cooked just before adding with the sauce.

    Vegan gnocchi with non-meat sauce

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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    Cooked with by Magdalena Wrona.
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