ULTIMATE VEGAN BOLOGNESE SAUCE RECIPE
Want to make the ultimate Vegan Bolognese Sauce? Look no further! Walnuts, mushrooms, and soy protein give this sauce the perfect texture.
Provided by The Wanderlust Kitchen
Categories Vegan
Time 2h5m
Number Of Ingredients 23
Steps:
- Preheat your oven to 300 degrees Fahrenheit.
- 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.
- Add another two tablespoons of oil to the pan along with the walnut/mushroom mix. Turn the heat up to medium-high and brown for 5 minutes.
- Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spice are fragrant, then add the red wine. Reduce for 5 minutes.
- Stir in the miso, soy, sweet and smoked paprikas, and agar powder. Add the canned tomatoes along with 1/2 a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.
- Add the nutritional yeast followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.
Nutrition Facts : ServingSize 1 serving, Calories 361 kcal, Carbohydrate 18 g, Protein 17 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 436 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 17 g
VEGAN BOLOGNESE
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
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
VEGAN BOLOGNESE
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
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
More about "ultimate vegan bolognese sauce food"
THE BEST VEGAN BOLOGNESE SAUCE - THE CHEEKY CHICKPEA
From thecheekychickpea.com
Estimated Reading Time 7 mins
- Add the onions, garlic, celery, carrots, mushrooms, oil and a pinch of salt & pepper to a large Dutch oven and saute on medium heat ( if avoiding oil saute in water or broth). Cook for 10 minutes or so until veggies start to soften and the mushrooms release their juices.
- Now add the herbs, spices, Braggs, Nutritional yeast, bouillon, liquid smoke and wine. simmer for a couple of minutes.
- Next add the tomatoes to food processor and pulse a few times or puree them it's up to you. (I like to leave a little texture to the tomatoes)
- Now add pulsed tomatoes and water to pot, give it a good stir. Cover and simmer for 20 minutes.
VEGAN BOLOGNESE SAUCE - VEGAN RECIPES BY VEGKITCHEN
From vegkitchen.com
5/5 (1)Total Time 30 minsCategory Vegan SauceCalories 233 per serving
- 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.
VEGAN BOLOGNESE SAUCE - VEGAN HUGGS
From veganhuggs.com
Ratings 63Category DinnerCuisine American, Italian, VeganTotal Time 45 mins
THE VERY BEST VEGAN BOLOGNESE - LOWLY
From lowlyfood.com
4.8/5 (33)Calories 221 per servingCategory Main Course, Pasta
BEST VEGAN MUSHROOM BOLOGNESE SAUCE - RUNNING ON …
From runningonrealfood.com
THE BEST VEGAN BOLOGNESE - DARN GOOD VEGGIES
From darngoodveggies.com
VEGAN BOLOGNESE SAUCE RECIPE WITH MUSHROOMS & LENTILS (ITALIAN …
From veeatcookbake.com
ULTIMATE VEGAN BOLOGNESE SAUCE RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
THE BEST VEGAN BOLOGNESE • HAPPY KITCHEN
From happykitchen.rocks
THIS BOLOGNESE MAY BE MEATLESS, BUT IT HAS GOOD BONES
From nytimes.com
THE BEST VEGETABLE BOLOGNESE SAUCE - VEGGIES DON'T BITE
From veggiesdontbite.com
BIG-BATCH VEGAN BOLOGNESE SAUCE - BEST OF VEGAN
From bestofvegan.com
BEST VEGAN BOLOGNESE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BEST LENTIL BOLOGNESE SAUCE (VEGAN, EASY & HIGH PROTEIN) - CARLO …
From carlocao.com
VEGAN BOLOGNESE - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
VEGAN ROASTED RED PEPPER PASTA BOLOGNESE - BEST OF VEGAN
From bestofvegan.com
THE BEST VEGAN BOLOGNESE - BY NATURE FOOD
From bynaturefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love