Vegetarian Bolgnese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RIGATONI WITH VEGETABLE BOLOGNESE



Rigatoni with Vegetable Bolognese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1-ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound rigatoni pasta
1/4 cup Parmesan

Steps:

  • Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
  • Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

VEGAN MUSHROOM BOLOGNESE



Vegan Mushroom Bolognese image

Try this hearty and flavorful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over your favorite pasta, polenta, or even zucchini noodles.

Provided by Fioa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 55m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
1 medium carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
2 cups button mushrooms, quartered
1 cup red wine
1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon salt
1 teaspoon ground black pepper
½ teaspoon dried sage
3 bay leaves
½ teaspoon basil

Steps:

  • Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
  • Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 12.8 g, Fat 7.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 1923.1 mg, Sugar 5.8 g

VEGAN BOLOGNESE



Vegan Bolognese image

Cooking vegan for my favorite meat eater is quite an enormous challenge for me sometimes. I noticed that Lauren had ordered spaghetti bolognese the last couple times we were in Italian restaurants. This was my vegan take on an old Italian favorite, and she thought it was great! I decided to use textured vegetable protein (tvp) because it absorbs the flavors of whatever you rehydrate it with.

Provided by Kozmic Blues

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 -2 tablespoon olive oil
1 onion, chopped
1 carrot, diced
2 garlic cloves, minced
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
1 bay leaf
1 teaspoon crushed red pepper flakes
1 cup textured vegetable protein, not re-hydrated
2 -3 tablespoons soy sauce (or Braggs liquid aminos)
1 cup vegetable stock
1 (6 ounce) can tomato paste
2 tablespoons nutritional yeast
1 (28 ounce) can crushed tomatoes
1/2 cup fresh parsley or 1/2 cup basil, chopped
1 lb whole wheat spaghetti

Steps:

  • In a large dutch oven, heat the olive oil over medium heat.
  • Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
  • Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
  • Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
  • Add minced garlic and stir until fragrant.
  • Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
  • Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
  • Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
  • Stir to coat all the tvp well, scraping the sides of the pan if needed.
  • Let simmer for a minute or two.
  • Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
  • As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
  • Reduce heat to low, and simmer while you cook pasta.
  • Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
  • Drain pasta and place in large serving bowl.
  • Top with bolognese sauce, chopped fresh basil or parsley and serve.

Nutrition Facts : Calories 382.7, Fat 4.2, SaturatedFat 0.7, Sodium 754.6, Carbohydrate 77.7, Fiber 5.7, Sugar 5, Protein 17.3

VEGAN BOLOGNESE



Vegan bolognese image

Try our hearty vegan bolognese for a quick, healthy and satisfying dinner. Our simple pasta dish packs in four of your 5-a-day and it's even low-fat

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 17

15g dried porcini mushrooms
1 ½ tbsp olive oil
½ onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, sliced
2 thyme sprigs
½ tsp tomato purée
50ml vegan red wine (optional)
125g dried green lentils
400g can whole plum tomatoes
125g chestnut mushrooms, chopped
125g portobello mushrooms, sliced
½ tsp soy sauce
½ tsp Marmite
270g spaghetti
handful fresh basil leaves

Steps:

  • Pour 400ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1 tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
  • Add the garlic and thyme to the pan. Cook for 1 min then stir in the tomato purée and cook for a min more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer with a lid on.
  • Meanwhile, heat a large frying pan. Add the remaining oil, then tip in the chestnut, portobello and rehydrated mushrooms. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil mixture.
  • Stir in the Marmite and continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
  • Cook the spaghetti in a large pan of salted water for 1 min less than packet instructions. Drain the pasta, reserving a ladleful of pasta water, then toss the spaghetti in the sauce, using a little of the starchy liquid to loosen up the ragu slightly so that the pasta clings to the sauce. Serve topped with fresh basil and some black pepper.

Nutrition Facts : Calories 599 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium

VEGETARIAN BOLOGNESE



Vegetarian Bolognese image

Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn't simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito - the carrot, celery and onion mix that is the traditional base of the the sauce - become the bulk. Tomato paste and soy sauce are toasted to build umami. Then, everything is braised with whole milk, which softens the vegetables and adds silkiness. Swap the cauliflower for broccoli, mushrooms, cabbage, eggplant, or even green lentils, chickpeas or crumbled tempeh. To make it vegan, swap 2 tablespoons oil for butter in Step 1, use nondairy milk, and swap 3 tablespoons nutritional yeast for Parmesan.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt and black pepper
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large yellow onion, roughly chopped into 1/4-inch pieces
2 medium carrots, roughly chopped into 1/4-inch pieces
1 medium (1 to 1 1/2-pound) cauliflower, stem and head coarsely chopped into pieces no bigger than 1/2 inch
1/4 cup tomato paste
2 tablespoons low-sodium soy sauce
4 garlic cloves, coarsely chopped
3/4 cup whole milk
1 fresh bay leaf or thyme sprig
1 pound rigatoni or another ridged dried pasta, or fresh pappardelle or tagliatelle
1/2 cup finely grated Parmesan, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons butter with the olive oil over medium-high. When foaming, add the onion, carrots and cauliflower, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.
  • Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).
  • Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.
  • Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup pasta water, the Parmesan and the remaining 1 tablespoon butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.

VEGETARIAN BOLOGNESE



Vegetarian Bolognese image

When it comes to meat sauces, Bolognese is the heavyweight champion of the pasta world, clocking in at over 800 calories with almost 1,800mg sodium. The traditional dish has a rich cast of characters-up to three kinds of meat, cream, cheese, pasta-and packs half a day's worth of sat fat into just one serving. Here, tempeh and two types of mushrooms mimic the texture of ground meat while adding plenty of savory depth. By upping the veggies and nixing the cream, we leave plenty of room for the good stuff-Parmigiano-Reggiano cheese. Simmering the cheese rind with the sauce infuses the sauce with full-bodied flavor and salty tang. Our version delivers classic satisfaction for less than half the calories and 1,300mg less sodium than the standard.

Provided by Cooking Light

Time 2h

Yield Serves 12 (serving size: about 2/3 cup pasta and 2/3 cup Bolognese)

Number Of Ingredients 25

2 teaspoons fennel seeds
1 teaspoon crushed red pepper
2 bay leaves
1 ounce dried porcini mushrooms
1 1/2 cups warm water
3 cups fresh shiitake mushrooms
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
2 tablespoons extra-virgin olive oil
1 (8-oz.) pkg. tempeh, crumbled
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
5 garlic cloves, minced
1 (28-oz.) can whole peeled tomatoes
1 cup whole milk
1/2 cup dry red wine
1 (2-in.) Parmigiano-Reggiano cheese rind
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 teaspoon granulated sugar
2 oz. cup Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1 1/2 pounds uncooked whole-wheat spaghetti
1 tablespoon unsalted butter
Fresh basil leaves (optional)

Steps:

  • Toast fennel seeds, red pepper, and bay leaves in a skillet over medium for 2 minutes, stirring often, until fragrant. Cool 10 minutes. Transfer to a spice mill (or mortar and pestle); finely grind. Set aside.
  • Place porcini mushrooms and 1 1/2 cups warm water in a bowl; let stand 15 minutes. Drain, reserving 1/2 cup soaking liquid. Finely chop mushrooms; set aside.
  • Pulse shiitake mushrooms, onion, carrots, and celery in a food processor until finely chopped, 10 to 12 times.
  • Heat oil in a large Dutch oven over medium. Add tempeh; cook 5 minutes or until golden. Add shiitake mixture, salt, and pepper; cook 10 minutes or until softened. Add garlic, ground spices, and chopped porcinis; cook 5 minutes or until mixed well.
  • Pulse tomatoes in a food processor until finely chopped, 8 to 10 times.
  • Stir chopped tomatoes, milk, wine, cheese rind, oregano, basil, sugar, and reserved 1/2 cup porcini soaking liquid into tempeh mixture in Dutch oven. Reduce heat to medium-low, and simmer, partially covered, stirring occasionally, about 1 hour. Remove cheese rind; stir in grated cheese.
  • Cook spaghetti per package directions. Toss with butter to coat; serve with Bolognese; garnish with fresh basil, if desired.

Nutrition Facts : Calories 353, Carbohydrate 53 g, Fat 10 g, Fiber 7 g, Protein 16 g, SaturatedFat 3 g, Sodium 475 mg, Sugar 6 g

VEGETABLE BOLOGNESE RECIPE



Vegetable Bolognese Recipe image

This vegetable bolognese sauce recipe is made with mushrooms, carrots, celery, garlic, and onion. A delicious meatless vegetarian "meat" sauce recipe.

Provided by Joy Shull

Categories     Main Dish

Time 50m

Number Of Ingredients 12

8 oz sliced baby bella mushrooms, rinsed and patted dry
5 oz golden oak shitake mushrooms, rinsed and patted dry
3 celery stalks, ends cut off and cut into 3 pieces each
4 medium carrots, peeled and cut into 3 sections each
10 cloves of garlic
1 medium onion, quartered
4 (14.5 oz each) cans of diced fire roasted tomatoes
1 teaspoon dried basil
2 teaspoons dried oregano
1 tablespoon sugar
1/4 cup nutritional yeast
Spaghetti, for serving

Steps:

  • Add baby bella and shitake mushrooms to a food processor and either pulse or shred, until minced
  • Transfer mushrooms to a large skillet or dutch oven
  • Add celery chunks, carrot chunks, garlic cloves, and onion pieces to the food processor and pulse/shred
  • Add the celery/carrot/garlic/onion mixture to the mushrooms in the pan
  • Add 1 teaspoon of salt and 1/2 teaspoon of pepper to the vegetables
  • Turn the burner on medium high heat and sautee vegetables for 25-30 minutes, stirring often, until vegetables cook down and most of the liquid evaporates
  • Puree diced fire roasted tomatoes in the food processor until smooth
  • Add the pureed tomatoes to the vegetables along with the basil, oregano, nutritional yeast, and sugar
  • Taste and add any seasonings if necessary (if it tastes too acidic, add a little more sugar as necessary)
  • Heat until hot throughout, then serve
  • Serve over spaghetti and topped with parmesan cheese, if desired

Nutrition Facts : Calories 85 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 43 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

VEGETARIAN BOLOGNESE



Vegetarian bolognese image

Make the most of Quorn mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 13

2 tbsp olive oil
1 medium onion , finely chopped
2 carrots , very finely chopped
2 celery sticks , very finely chopped
1 garlic clove , crushed
350g frozen Quorn mince
1 bay leaf
500ml passata
1 good-quality vegetable stock cube
100ml milk
small bunch basil , chopped
600g cooked spaghetti or other pasta shape (about 250g dried)
vegetarian hard cheese , to serve

Steps:

  • Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
  • Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

Nutrition Facts : Calories 453 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium

VEGAN BOLOGNESE WITH MUSHROOMS AND WALNUTS



Vegan Bolognese With Mushrooms and Walnuts image

Some may balk at this version of Bolognese, the classic Italian ragù, because it bypasses the meat and dairy that are traditionally integral to the dish. But this recipe is equally rich, robust and complex, owing to seared mushrooms and toasted walnuts, which are bolstered by balsamic vinegar, tomato paste, soy sauce and Marmite. A popular British sandwich spread made from concentrated yeast extract, Marmite brings salty, bitter notes to the sauce, but you can substitute a vegetable bouillon concentrate paste - or skip it entirely. Enjoy the sauce over cooked pasta or employ it in this vegetarian lasagna Bolognese.

Provided by Alexa Weibel

Categories     dinner, pastas, main course

Time 1h45m

Yield About 6 cups

Number Of Ingredients 19

1 cup shelled walnuts (about 100 grams), chopped into pieces no larger than 1/4-inch (see Tip)
Kosher salt and black pepper
1 pound fresh mushrooms (preferably half shiitake and half cremini)
1/2 cup olive oil, plus more for serving
1 teaspoon fennel seeds
2 teaspoons soy sauce
2 teaspoons thick, syrupy balsamic vinegar (optional)
1 medium yellow onion, finely chopped (about 1 1/3 cups)
1 medium carrot, peeled and finely chopped (about 1 cup)
2 celery stalks, peeled and finely chopped (about 3/4 cup)
4 garlic cloves, chopped
1 teaspoons dried oregano
3/4 teaspoon red-pepper flakes
3 tablespoons tomato paste
2 teaspoons Marmite
1/2 cup dry vegan red wine
1 (28-ounce) can crushed tomatoes
Linguine, fettuccine or other long pasta (about 4 ounces per serving), cooked until al dente
Minced fresh parsley or sliced fresh basil, for serving (optional)

Steps:

  • Add the chopped nuts to a large Dutch oven or heavy pot and toast over medium, stirring frequently, until they visibly sweat and become fragrant, about 5 minutes. Season with salt and pepper, transfer to a medium bowl and set aside.
  • Prepare the mushrooms: Stem the shiitake mushrooms (reserve the stems another use), if using, then wipe the mushroom caps clean using damp paper towels. Chop the caps into 1/4-inch pieces. (Resist the urge to use a food processor here, which will chop the mushrooms unevenly.)
  • Wipe out the pot, then heat 2 tablespoons olive oil over medium-high. Add half the mushrooms and 1/2 teaspoon fennel seeds, season generously with salt and pepper, and cook, stirring occasionally, until browned, about 6 minutes. Transfer to the bowl with the toasted walnuts, then repeat with the remaining mushrooms and the remaining 1/2 teaspoon fennel seeds. Stir the soy sauce into the mushroom mixture, then the balsamic (if using). Set aside.
  • Wipe out the pot, then heat 2 tablespoons olive oil over medium. Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until starting to caramelize and brown at the edges, about 7 minutes. Stir in the mushroom-walnut mixture, garlic, oregano and red-pepper flakes, and stir until fragrant, 1 to 2 minutes. Stir in the tomato paste and Marmite, and cook, stirring frequently, until darkened and caramelized, 4 to 5 minutes.
  • Pour in the wine and cook, stirring occasionally, until the alcohol cooks off and the liquid reduces until thick and sticky, 3 to 4 minutes.
  • Add the crushed tomatoes, along with 1 cup water. Bring to a simmer over high.
  • Reduce the heat to medium-low, cover and cook, stirring occasionally, until the tomatoes are cooked through and flavors meld, 30 to 40 minutes. Stir in 2 tablespoons olive oil, for richness, then season to taste with salt and pepper. (Makes about 6 cups.)
  • Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water.
  • Toss the cooked pasta with the desired amount of sauce (about 3/4 cup to 1 cup per serving), adding pasta water as needed so sauce is glossy.
  • Divide cooked pasta among shallow bowls and top with more sauce. Drizzle with olive oil and sprinkle with parsley or basil, if using, and serve immediately. (Leftover sauce will keep covered in the refrigerator for a few days, or frozen for up to 3 months.)

VEGETARIAN BOLOGNESE - A TWIST ON CLASSIC BOLOGNESE



Vegetarian Bolognese - a twist on classic Bolognese image

This Vegetarian Bolognese is full of hearty chunky vegetables that give the sauce a comforting flavor and texture.

Provided by Cindy Gordon (Vegetarian Mamma)

Categories     Main Course

Time 35m

Number Of Ingredients 11

1/4 c oil
1 c finely diced white onion
1 c finely diced carrot
1 c finely diced celery
5 c finely diced button mushrooms
1 red bell pepper (finely diced)
2 T Italian seasoning (dried spice)
32 oz jarred diced tomato
2 c water
One box of Edamame & Mung Bean Fettuccini
Parsley for garnish

Steps:

  • In a deep pot over medium heat, warm half of the oil. When the oil is hot add in the onion, carrot, celery, mushrooms and peppers.
  • The pot will look full but the mushrooms will cook down. Saute until all veggies al dente (have a little tiny bit of crunch left) . Add additional oil as needed.
  • Add in Italian seasoning, stir to combine.
  • Add diced tomato and water, bring to a boil and then simmer for 20 minutes.
  • Prepare your Edamame & Mung Bean Fettuccini. Divide onto four plates. Gently pour warm sauce over the noodles. Top with parsley.
  • ENJOY!

Nutrition Facts : Calories 133 kcal, Carbohydrate 10 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Sodium 38 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

DELICIOUS VEGETARIAN BOLOGNESE



Delicious Vegetarian Bolognese image

I am so excited to share this recipe with you. I've tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it's now one of my family's favorite meals. Lentils are not usually my daughter's favorite food but this Bolognese has been a huge success. Another plus about this recipe: it will be good the first day but even better the second day. So make a big batch and enjoy this Bolognese over a couple of days. Garnish with Parmesan cheese and serve with a salad.

Provided by AngelasHeaven.com

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 44m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
2 cups finely chopped mushrooms
1 cup finely chopped leek
2 teaspoons salt
1 teaspoon red pepper flakes
coarsely ground black pepper to taste
1 (28 ounce) can crushed tomatoes
¾ cup creme fraiche
2 carrots, grated
½ cup red lentils
3 tablespoons vegetable broth (such as Knorr® Touch of Taste)
½ teaspoon sambal oelek (chile paste)

Steps:

  • Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
  • Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

Nutrition Facts : Calories 368.8 calories, Carbohydrate 38.1 g, Cholesterol 61.1 mg, Fat 21.7 g, Fiber 9.2 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 1497.5 mg, Sugar 5.5 g

More about "vegetarian bolgnese recipes"

10 BEST VEGETARIAN SPAGHETTI BOLOGNESE RECIPES | YUMMLY
10-best-vegetarian-spaghetti-bolognese-recipes-yummly image
2021-09-16 Vegetarian Spaghetti Bolognese Recipes 3,377 Recipes. Last updated Sep 16, 2021. This search takes into account your taste preferences. 3,377 suggested recipes. Vegetarian Spaghetti Bolognese Veggie Num Num. brown lentils, button …
From yummly.com


VEGAN BOLOGNESE SAUCE - VEGAN HUGGS
2019-05-21 Home » Vegan Recipes » Dinner » Vegan Bolognese Sauce. Vegan Bolognese Sauce. May 21, 2019 By Melissa Huggins / 85 Comments. 24.0K shares. Pinterest; Facebook; Twitter; …
From veganhuggs.com
Estimated Reading Time 6 mins
  • Heat a Large Pan (with high sides) over medium-high heat. Add oil and wait until it's hot and shimmering. Now add mushrooms and sauté until they have released their moisture, reduced in size and are slightly browned. The pan should be mostly dry (about 7-8 minutes).
  • Reduce heat to medium and add onions, carrots, and garlic. Sauté until cooked down about 3-4 minutes.
  • Make a small open space in the pan to add the tomato paste (make sure it's touching the surface of the pan). Cook for 30 seconds and then stir into the veggies.


ULTIMATE VEGAN BOLOGNESE SAUCE RECIPE - THE WANDERLUST KITCHEN
2019-03-28 By the way, this is also the best ever vegetarian bolognese recipe. This bolognese vegan sauce is thick, savory, and just the tiniest bit sweet. The texture is crumbly and silky, just as it …
From thewanderlustkitchen.com
4.5/5 (338)
Category Vegan
Cuisine Italian
Total Time 2 hrs 5 mins
  • Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Saute for 10 minutes, until softened.
  • Meanwhile, place the walnuts in the bowl of a food processor and pulse into coarse pieces. Add the mushrooms and continue to pulse until the consistency of the mixture resembles the photo above.
  • Once the vegetables on the stove are soft, add the dry TVP and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.


VEGETARIAN BOLOGNESE (INSTANT POT OR STOVETOP) - TWO KOOKS ...
2020-01-16 You can make this bolognese recipe in the Instant Pot or on the stove. Instructions for both are in the recipe. The only difference is that you save 30-40 minutes or so by using the Instant …
From twokooksinthekitchen.com
Estimated Reading Time 6 mins
  • PRESS SAUTE BUTTON ON INSTANT POT: to heat to "HOT". Chop veggies while heating. (See Note 1 for stove top version)
  • SAUTE VEGGIES AND 'MEAT': Add oil, then veggies. Saute, stirring occasionally for 3-4 minutes. Add plant based 'meat', break up with utensil and saute for 3-4 minutes until it turns brown. Stir in garlic and tomato paste. Add wine, and deglaze, stirring for 1 minute. Press CANCEL button on instant pot.
  • ADD LIQUID AND COOK: Stir in tomato sauce, water and all seasonings. Close lid and set valve to 'SEALING', then set PRESSURE OR MANUAL button on High for 20 minutes (use + or - buttons). The Instant Pot will take about 8-10 minutes to come to pressure depending on size of pot before it starts the 20 minute cooking process. When finished (it will beep), do quick pressure release by turning valve to VENT. When button drops, you can open the lid.
  • FINISH BOLOGNESE SAUCE: Change function to SAUTE and stir sauce for 2-3 minutes or until desired thickness. It will thicken more on standing or in the fridge. Taste and adjust seasonings. Serve over pasta with Parmesan cheese if desired.


SLOW-COOKER VEGETARIAN BOLOGNESE RECIPE | EATINGWELL
2018-10-22 Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in …
From eatingwell.com
Total Time 4 hrs 30 mins
  • Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in beans and cream at the end of the cooking time. Keep warm.
  • Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package directions; drain. Divide the spaghetti among 8 bowls. Top with the sauce, Parmesan and basil.


VEGETARIAN BOLOGNESE RECIPE | KATHY'S VEGAN KITCHEN
2020-10-13 Vegetarian Bolognese Sauce is a combination of lentils, mushrooms, carrots, celery, onions, and garlic in a light creamy tomato sauce. Vegan and oil-free, Vegetarian Bolognese is an …
From kathysvegankitchen.com
4.7/5 (3)
Category Entrees
Cuisine Italian
Total Time 40 mins
  • Next, add the chopped mushrooms, diced carrots, and celery and cook for a few minutes until the mushrooms are browned, and the carrots and celery are tender.


VEGAN SPAGHETTI BOLOGNESE | SIMPLY HEALTHY VEGAN
2020-06-28 Dice the onion and celery. Finely chop the garlic and chilli. Heat the oil in a pan and sautee the onion, garlic, celery, carrot and chilli. Cook for 5 minutes or until softened and the onion begins to …
From simplyhealthyvegan.com
Estimated Reading Time 4 mins
  • Start by peeling your carrot and dicing it into small cubes so that it gets evenly cooked all the way through. (nothing worse than hard bitey carrot yuk!)
  • Heat the oil in a pan and sautee the onion, garlic, celery, carrot and chilli. Cook for 5 minutes or until softened and the onion begins to brown.


VEGAN BOLOGNESE SAUCE | VEGAN RECIPES BY VEGKITCHEN
2021-02-06 This vegan Bolognese recipe is packed with flavor! Its tomato sauce and red wine base are perfectly complemented by garlic, paprika, and oregano—a quintessential Italian spice combo. …
From vegkitchen.com
  • Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer and cover for 10 minutes to let the wine cook down.
  • Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.
  • Meanwhile, hydrate the soy protein in boiling water. The water should easily cover it, you need to get a tender “minced meat”, add as much water as you need. You can always use a colander to get rid of extra water.


EASY VEGETARIAN BOLOGNESE SAUCE - SIMPLY DELICIOUS
2021-08-07 This easy vegetarian bolognese sauce recipe is grain- and gluten-free and the perfect healthy sauce to serve with pasta. Ingredients. Full recipe with amounts can be found in the recipe card below. Mushrooms. I used portabellini/chestnut mushrooms but feel free to use any mushrooms of your choice. Mushrooms are important in this recipe as they add so much meatiness to the sauce. Zucchini ...
From simply-delicious-food.com
5/5


VEGETARIAN LENTIL BOLOGNESE RECIPES
Vegetarian Lentil Bolognese Recipes ONE-POT LENTIL BOLOGNESE RECIPE BY TASTY. Here's what you need: dried spathetti, olive oil, large yellow onion, medium carrots, celery, white mushroom, salt, pepper, red wine, garlic, diced organic tomato, tomato paste, vegetable broth, dried brown lentil, dried basil, dried oregano, dried rosemary, baking soda, fresh parsley . Provided by Merle O'Neal ...
From tfrecipes.com


RECIPE OF ANDREW COPLEY VEGETARIAN/VEGAN BOLOGNESE | THE ...
2020-10-22 Vegetarian/Vegan Bolognese Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vegetarian/vegan bolognese. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious. Vegetarian/Vegan Bolognese is one of the most well liked of current trending meals on earth.
From usfoodrecipes.netlify.app


VEGETARIAN BOLGNESE RECIPES
Vegetarian Bolgnese Recipes VEGETARIAN BOLOGNESE. Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn't simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito - the carrot, celery and onion mix that is the traditional base of the the sauce - become the bulk. Tomato paste and soy sauce are toasted to build umami. Then ...
From tfrecipes.com


VEGAN BAKED RIGATONI BOLOGNESE - THIS SAVORY VEGAN
2021-09-30 This Vegan Baked Rigatoni Bolognese is the perfect weeknight dinner recipe to make when you want something comforting without a ton of hassle. The sauce is packed with flavor and bulked up with vegan beef crumbles. This is the type of dinner everyone will love and ask you to make again and again. How to make the sauce. The star of the show is really the sauce. It is herby, flavorful goodness ...
From thissavoryvegan.com


VEGETARIAN BOLOGNESE RECIPE - BBC FOOD
Method. Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes.
From bbc.co.uk


VEGETARIAN BOLOGNESE SAUCE - LA CUISINE DE GéRALDINE
2021-08-23 Here is a recipe for Vegetarian Bolognese Sauce made with seitan. Seitan is a food of the Asian cuisine based on gluten. Perfect for replacing meat in a sauce dish, such as Bolognese sauce. Seitan, a vegetarian meat alternative rich in proteins. Seitan comes from the Asian cuisine and was invented more than 1000 years ago by Buddhist monks. It is a made with water and flour and …
From lacuisinedegeraldine.fr


VEGAN SPAGHETTI BOLOGNESE RECIPE | EARTH OF MARIA
2021-04-30 How to make vegetarian Bolognese with mushrooms. Start by heating the olive oil in a large, non-stick saucepan or Dutch oven over a medium heat. Now add the bell peppers, onion, celery, garlic and ginger paste. Cook for around 5 minutes, until the vegetables are softened and fragrant.
From earthofmaria.com


BEST VEGAN SPAGHETTI BOLOGNESE - THE PETITE COOK™
2021-09-30 This vegan spaghetti Bolognese is built from the authentic Italian recipe, but it swaps the meat with cheap and protein-rich black beans. Whether you need to impress a date or your family, this vegan take on classic Bolognese sauce is sure to wow your table companions.. The recipe follows very closely the original Italian ragu sauce, but it's conveniently made totally meat-free, without ...
From thepetitecook.com


Related Search