Plant-Based “Wafu-Style” Bolognese with Kikkoman®

Servings: 20 to 25

Ingredients

• ½ c 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 ½ c Kikkoman® Soy Sauce
• 1 Tbsp granulated beet sugar
• 3 Tbsp Italian seasoning
• 2 Tbsp garlic powder
• 1 ½ tsp cracked pepper
• 1 Tbsp kosher salt
• 15 lbs crushed tomatoes
• 1 2/3 c quinoa
• 2 ½ c 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, 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.

Chef Notes

If you would like it to be slightly heartier, add 1 cup of Kikkoman® Panko Bread Crumbs when you add the milk. Trust me—it’s tasty.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams