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
THE BEST VEGETARIAN SPAGHETTI SAUCE
My brother's recipe for meatless spaghetti sauce is simply the best! Thick and chunky, packed with veggies and rich flavor, you will make this time and time again. Fill your freezer with a huge batch of this tomato sauce for many easy spaghetti dinners to come. Vegetarian, vegan and super healthy!
Provided by Christine Melanson
Categories Sauces
Time 4h15m
Number Of Ingredients 14
Steps:
- Roast the romano peppers. Place them on a baking tray whole and drizzle with olive oil. Place in the oven at 200C/390F for 20-30 minutes until they have softened and wrinkled.
- Meanwhile, start preparing the sauce. In a large heavy pan, sauté your onions until soft and slightly browned.
- Add garlic and chili flakes, saute for a few minutes until the garlic releases its fragrance.
- Add mushrooms and cook until they release their liquid and it begins to evaporate. Add the Worcestershire sauce, dried herbs, and salt and pepper to taste.
- Now add the canned tomatoes, tomato paste, black olives, red wine, balsamic vinegar, and brown sugar.
- Heat and then bring to a simmer.
- When the red peppers have roasted, remove from the oven and allow to cool before peeling, de-seeding and chopping them into small pieces. Add them to the sauce.
- Simmer for 3-4 hours, stirring regularly, until the sauce has reduced to a thick and chunky texture. If you need to serve it before it's reduced to the texture you prefer, just add more tomato paste. Taste throughout and add any extra seasonings or flavorings that you fancy along the way.
- Serve over spaghetti with a sprinkling of cheese. Bon appetit!
Nutrition Facts : ServingSize 1 g, Calories 88 kcal, Carbohydrate 17 g, Protein 3 g, Fat 1 g, Sodium 285 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 1 g
VEGETARIAN SPAGHETTI SAUCE
"I turned to soy crumbles when I was trying to reduce the fat and carbs from traditional marinara," explains Green Lake, Wisconsin's Thomas Licking. The result was this stick-to-your-ribs sauce that's so hearty, no one will miss the meat.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.
Nutrition Facts : Calories 106 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
THE BEST VEGAN SPAGHETTI
This tasty meat sauce for a vegan spaghetti is super easy to make, is one pot, and loaded with protein from walnuts and mushrooms versus typical lentils.
Provided by Maria Koutsogiannis
Categories Main Dishes
Number Of Ingredients 19
Steps:
- Into a food processor place 1/2 of the mushrooms and process until finely ground. Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.
- Into the food processor add your walnuts and process till finely ground. Transfer walnuts to the bowl with the mushrooms.
- Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushroom and walnut mixture. Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
- Into the same food processor add your onion, celery, carrots and garlic. Process till finely ground. See notes.
- Remove the mushroom and walnut mixture from the pot and transfer to a bowl.
- Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant. If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts. This is a flavour building step, so I highly suggest it if needed.
- To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf. Stir till well combined. Cook for around 1-2 more minutes.
- Now, push the cooked onions mixture to the sides and makes room for the tomato paste. Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot. See notes.
- Stir till well combined, increase heat and add your passata and vegetable stock paste. Cook for around 5 minutes before adding your water and bringing mixture to a boil.
- Put on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add as needed.
- Enjoy with your favourite pasta, garnished with parsley and a side of garlic toast!
Nutrition Facts : ServingSize 6, Calories 484 kcal, Sugar 12.6 g, Sodium 290.5 mg, Fat 19.1 g, SaturatedFat 2.2 g, Carbohydrate 68.1 g, Fiber 9.1 g, Protein 15.8 g, UnsaturatedFat 10.4 g
SIMPLE VEGAN TOMATO SAUCE
Steps:
- Gather the ingredients.
- In a large skillet or saucepan, heat the olive oil over medium heat. Sauté the onion and the garlic for just a few minutes, until soft.
- Add in the canned tomatoes, with juices, and season well with salt and pepper. Add a pinch of sugar. Allow the sauce to simmer for 10 to 15 minutes.
- Remove the pan from heat and stir in the basil just before serving. Serve with your choice of pasta or other dishes.
Nutrition Facts : Calories 129 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 309 mg, Sugar 5 g, Fat 11 g, ServingSize 2 1/2 cups sauce (5 servings), UnsaturatedFat 0 g
EASY VEGAN PASTA SAUCE
This is the most beautiful tasting low-fat pasta sauce you'll ever taste! Don't wait to try it!
Provided by Diane
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- In a skillet over medium-low heat, saute onion and garlic in the vegetable oil. Place tomatoes into onion and garlic mixture. Stir in diced bell pepper, salt, pepper, basil and oregano. Let simmer for 20 minutes, stirring occasionally. Turn down heat if it starts to stick.
Nutrition Facts : Calories 85.1 calories, Carbohydrate 16 g, Fat 2 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 1196.5 mg, Sugar 8.9 g
FRESH AND EASY VEGGIE SPAGHETTI
Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 35m
Yield Makes 4 to 6 servings (About 6 cups of sauce)
Number Of Ingredients 16
Steps:
- Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
- Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
- Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
- While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
- Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
Nutrition Facts : ServingSize 1/6 of the recipe (2 ounces pasta), Calories 372, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 798.2mg, Carbohydrate 56.9g, Fiber 8.9g, Sugar 7g, Protein 14.5g
VEGAN SPAGHETTI SAUCE
Skip the canned pasta sauce, and opt instead for this tasty and nutritious homemade vegan spaghetti sauce.
Provided by Sophie Viau
Categories Recipes
Time 4h35m
Number Of Ingredients 20
Steps:
- Cut the vegetables into small cubes
- In a large saucepan over medium-high heat, add olive oil. Add the vegetables and sauté 5 minutes.
- Add all other ingredients and bring to a boil. Simmer on low heat for 4 hours, stirring occasionally.
Nutrition Facts : Calories 220 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 6 grams fat, Fiber 9 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1097 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PASTA SAUCE - VEGAN
Vegetable-loaded tomato-based pasta sauce for vegans.
Provided by MartyRiv
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h55m
Yield 6
Number Of Ingredients 16
Steps:
- Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
- Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
- Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
- Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.
Nutrition Facts : Calories 499.9 calories, Carbohydrate 72.4 g, Fat 20.3 g, Fiber 10.4 g, Protein 10.7 g, SaturatedFat 3.6 g, Sodium 3418.5 mg, Sugar 1.4 g
VEGAN SLOW COOKER SPAGHETTI SAUCE
Vegan Slow Cooker Spaghetti Sauce is one of those recipes that the crockpot was made for.
Provided by Ginny McMeans
Categories Main Dish Sauces, Dressings, Condiments
Time 8h15m
Number Of Ingredients 13
Steps:
- Put the oil in a large skillet and heat to medium-low.
- Add the onion and sauté until it is translucent. About 10 minutes.
- Add the garlic and cook 5 more minutes. It really does make the sauce taste better to sauté first.
- Add all of the ingredients to the slow cooker except the frozen meatless crumbles.
- Cook on low for 6 to 8 hours adding the frozen meatless crumbles the last two hours.
- If you want to cook on high then cook 3 to 4 hours adding the frozen meatless crumbles the last hour.
- Serve hot!
Nutrition Facts : ServingSize 1 Serving, Calories 191 kcal, Carbohydrate 30 g, Protein 10 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1200 mg, Fiber 7 g, Sugar 15 g
VEGAN SPAGHETTI SAUCE
If you dont want any animal products in your diet, this Vegan Spaghetti Sauce is just for you
Provided by Radina
Categories Sauces
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a pot, fry the finely chopped garlic and onion. When they aquire an appetizing color, add carrots and peppers, which have been also finely chopped. Add the milk and stew for 5-10 minutes, while stirring occasionally.
- Cut the mushrooms and put them in the pot with the tomato sauce. Leave it to boil.
- With the lid of the pot slightly open, leave the spaghetti sauce to boil on the stove, while stirring occasionally.
- After 20 minutes, reduce the heat and add the spices.
- Stir and if it doesnt seem thick enough, increase the heat again and boil it for another 10 minutes.
- Choose spaghetti or another type of pasta of your choice and serve it with this Vegan Spaghetti Sauce while its warm.
VEGAN SPAGHETTI
A delicious vegan spaghetti using Smart Options' Veggie Sausage (it's vegan). None of the following ingredients contain meat and meat byproducts in them. I actually thought of this recipe myself.
Provided by Cassie Hunsicker
Categories One Dish Meal
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat a well oiled skillet on medium- high. When hot, add the veggie sausage. Let cook for a few minutes, and break up into small chunks. Cook until brown.
- Pour in all of spaghetti sauce. Let simmer on medium heat.
- Add in 1/2 tsp onion powder and 1/2 tsp Italian Seasoning.
- Boil 3 cups water. Add a dash of salt. When boiling, add in noodles. Cook until al-dente.
- Serve and enjoy!
Nutrition Facts : Calories 183.7, Fat 5.9, SaturatedFat 0.8, Sodium 1190.6, Carbohydrate 28, Fiber 1, Sugar 22, Protein 4.8
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5/5 (10)Category PastaServings 4Total Time 55 mins
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