This vegetarian bolognese is a plant-based twist on the basic Italian meat sauce. A coronary heart and filling dish full of plant-based protein that’s excellent for cold, wet days.
Publish initially revealed June 2015; up to date July 2024.
This vegetarian bolognese recipe is the mind baby of a number of consecutive wet days right here in Chicago. I used to be in search of one thing hearty and filling and this dish is simply that. The truth is, we’ve already made it just a few occasions!
The leftovers are nice for taking alongside to work the subsequent day as effectively. The opposite beauty of this simple vegan bolognese recipe is that you just solely want two pans – one for the bolognese sauce and one for the pasta. Much less mess makes this dish an excellent one so as to add to your weeknight rotation.
You’ll be able to simply adapt this dish to make it vegan by omitting the parmesan cheese or substituting with a vegan parmesan as an alternative. (A sprinkle of dietary yeast works effectively too!) Both approach, this bolognese sauce recipe is full of filling protein.
Elements for Vegetarian Bolognese Sauce
- Veggies (yellow onion, carrot, celery): this trio of veggies is chopped small to create the soffritto or base of the bolognese sauce.
- Garlic, Bay Leaf, & Italian Seasoning: every of those provides an extra layer of taste to the bolognese sauce. A sprinkle of pink pepper flakes is a pleasant approach so as to add some spice. You need to use garlic powder instead of the recent garlic when you want – I’d advocate 1 teaspoon garlic powder.
- Vegan Floor Beef: provides meatiness to this plant-based model of the Italian basic. We often use frozen b’ef crumbles from Gardein, however you may substitute with Unattainable or Past beef. When you don’t just like the fake meat choices – you may substitute with cooked brown lentils, rehydrated TVP, or crumbled additional agency tofu.
- Marinara Sauce & Tomato Paste: for additional taste, we like to make use of a marinara sauce relatively than a plain tomato sauce for our bolognese. The tomato paste provides additional umami taste or richness to this scrumptious sauce.
- Vegetable Broth: helps skinny the sauce barely.
- Vegan Worcestershire Sauce: provides some smokiness and depth to the wealthy sauce since we aren’t cooking with beef. We usually use Wizard’s model. When you don’t have Worcestershire, you may substitute with soy sauce or balsamic vinegar.
- Pasta: you’ll wish to serve the bolognese over a protracted pasta noodle that will help you absorb all of the sauce. We often serve it over tagliatelle however you may even have it with spaghetti noodles or fettuccini. For a decrease carb possibility, serve the sauce over prime of spaghetti squash.
Easy methods to Make Vegetarian Bolognese
Step One: Place a big saucepan or giant dutch oven over medium excessive warmth and add the olive oil. When scorching, add the onion, carrot, and celery (veggie mince) then saute, stirring with a picket spoon, for an extra 3-5 minutes.
Step Two: Add the garlic and sauté for one more 1-2 minutes then add the vegan floor “beef” and prepare dinner for five minutes. Stir within the tomato paste, vegan Worcestershire sauce and Italian seasoning.
Step Three: Add the marinara sauce and broth to the pot and stir to mix. Carry the sauce to a simmer then stir within the bay leaf, pinch of salt, and black pepper. Cowl with a lid and depart to simmer for half-hour, stirring often.
Step 4: Whereas the sauce is simmering, boil water and prepare dinner pasta to al dente based on package deal instructions, reserving about 1 cup of the pasta cooking water. Verify on the sauce and add pasta water to skinny if wanted. Add pasta and toss to mix and coat with the sauce. Serve with a little bit of recent parsley and vegan parmesan.
What to Serve with Vegan Bolognese
We love serving this vegetarian spaghetti bolognese with some home made vegan parmesan on prime. On the facet, an enormous salad is our go-to. This lemon kale caesar is a superb possibility however it additionally pairs effectively with this vegan Italian chopped salad.
Storage
Make Forward: To get forward, typically I wish to pre-chop the carrot, onion, and celery and retailer that within the fridge till I’m able to make this sauce later within the week. The bolognese sauce may be prepped forward of time and both saved within the fridge in an hermetic container for as much as 3 days or the freezer for as much as 6 months. If storing within the freezer, enable to thaw in a single day within the fridge earlier than use.
Fridge: retailer any leftover vegetarian bolognese in an hermetic container within the fridge for as much as 3 days. Reheat within the microwave or in a skillet on the stovetop.
Freezer: leftover vegetarian bolognese may be frozen in an hermetic container within the fridge for as much as 6 months. Permit to thaw in a single day within the fridge. Reheat within the microwave or in a skillet on the stovetop.
Steadily Requested Questions
We wish to make our vegetarian bolognese with a vegan floor beef as an alternative of meat. You can too make it with lentils, crumbled tofu, rehydrated TVP, or white beans.
Though historically served over pasta, you should utilize bolognese sauce in quite a lot of dishes. Strive it with: toast, baked potato, polenta,
All of the elements are primarily the identical, however conventional bolognese sauce contains some sort of meat (beef, veal, pork). Nevertheless, on this model we changed the meat with a plant-based “beef”.
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Vegetarian Bolognese
This vegetarian bolognese is a plant-based twist on the basic Italian meat sauce. A coronary heart and filling dish full of plant-based protein that is excellent for cold, wet days.
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Directions
Place a big saucepan or dutch oven over medium warmth and add the olive oil. When scorching, add the onion, carrot, and celery then stir fry for an extra 3-5 minutes.
Add the garlic and sauté for one more 1-2 minutes then add the vegan floor “beef” and prepare dinner for five minutes. Stir within the tomato paste, vegan Worcestershire sauce and Italian seasoning.
Add the marinara sauce and broth to the pot and stir to mix. Carry the sauce to a simmer then stir within the bay leaf, salt, and pepper. Cowl with a lid and depart to simmer for half-hour, stirring often.
Notes
Vitamin
Serving: 1serving | Energy: 394kcal | Carbohydrates: 60g | Protein: 19g | Fats: 9g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Sodium: 920mg | Potassium: 951mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2828IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 4mg
