Vegetarian Bolognese Sauce Low Fat Food

VEGAN BOLOGNESE SAUCE

Steps:

• Heat some extra virgin olive oil, vegetable stock or water in a frying pan and add the veggies (onion, celery and carrot). Cook over medium-high heat for about 5 minutes, stirring occasionally.
• Add the textured soy protein (dry, don't rehydrate it) and the tamari or soy sauce, stir and cook for a couple of minutes, stirring frequently.
• Add the wine and cook another couple of minutes.
• Mix the tomato paste and vegetable stock in a mixing bowl until well combined. Then add this mixture to the frying pan with the rest of the ingredients (oregano, salt and pepper), stir and cook over medium-high heat for 10 to 15 minutes.
• We served our vegan bolognese sauce with some spaghetti (10 ounces or 300 g, uncooked) and vegan parmesan cheese.
• Keep leftovers in a sealed container in the fridge for up to 5 days.

VEGAN BOLOGNESE

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.

VEGETARIAN BOLOGNESE

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.

VEGAN BOLOGNESE

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.

VEGETARIAN BOLOGNESE

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.

VEGETARIAN BOLOGNESE SAUCE

Steps:

• Crumble Yves Veggie Ground Round in medium bowl with fork. Set aside.In saucepan, sauté onion in oil over medium heat 5 minutes or until onion is soft. Add garlic and sauté for 1 minute.Add stock or wine, bay leaves, sugar, basil, oregano, salt, black pepper and cook approximately 4 minutes, to reduce liquid by half.Add tomatoes, tomato paste and stir well. Bring to boil, reduce heat to simmer and cook for 10 to 25 minutes, (longer cooking deepens the flavor).Stir in Yves Veggie Ground Round and heat through.Adjust seasoning and serve over spaghetti noodles.

VEGETARIAN BOLOGNESE SAUCE (LOW-FAT)

Steps:

• Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.
• Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
• Add in garlic and cook for 2 minutes.
• Add in wine and prepared marinara sauce, bring to a simmer stirring.
• Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.
• Season sauce with salt and fresh ground black pepper to taste.

VEGETARIAN BOLOGNESE

Steps:

• Add the porcini mushrooms to a small bowl, cover with just boiled water and leave to soften for about 30 minutes.
• Heat the oil in a large pan, add the onion and cook for about 20 minutes over a medium heat, until the onion is soft.Then add the carrot, celery, garlic and oregano and cook for 10 minutes.
• Add the chestnut mushrooms and bell pepper to the pan. Cook for about 5 minutes then add the passata and the can of chopped tomatoes.Pour about half a cup of tap water into the passata jar or can, give it a little swirl then add to the pan.
• Now stir in the balsamic vinegar, soy sauce and drop in the bay leaves and sprigs of thyme.Drain the porcini mushrooms, reserving 3 tablespoons of the water. Add that mushroom water to the pan.
• Finely chop the porcini mushrooms then add them to the pan. Add the salt and pepper, stir well then reduce the heat to low and leave to simmer for about 20 - 30 minutes, stirring occasionally.
• Finally add the lentils then simmer again for 5 minutes.Check the seasoning now.The sauce should be nice and thick. Remove the bay leaves and thyme sprigs before serving.Serve with spaghetti or linguine, some grated vegetarian parmesan-style cheese and basil leaves.

VEGAN BOLOGNESE

Steps:

• Crumble the tofu with your hands. In a large pan, heat some olive oil and add the crumbled tofu. Cook on high heat for 5 minutes until crispy and golden.
• In the meantime, finely dice the onion, the celery, and the carrots.
• Add the onion to the tofu and cook on high heat for 3 minutes until translucent. Then add the garlic and cook for another minute.
• Now add the tomato paste and stir well so everything is covered in tomato paste. Cook for 2 minutes.
• Deglaze with red wine and cook for another minute. Then add the celery and the carrots and cook for 5 minutes.
• Add the pureed tomatoes, the vegetable broth, the basil, the oregano, and season the sauce with salt and pepper. Turn down the heat to medium-high and let it simmer for 10-15 minutes. Serve it over freshly-cooked pasta, and sprinkle it with roughly chopped basil leaves and vegan Parmesan. Enjoy!

VEGAN LENTIL BOLOGNESE

Steps:

• Prepare a pot of salted boiling water for the pasta.
• Add the onion, garlic, celery and carrot cut into rough chunks and to the food processor. Pulse until the veggies are minced very finely.
• In a medium saucepan over medium heat add the olive oil, the minced veggies. Cook, stirring often, until the veggies are translucent, have reduced, and browned lightly. Add the oregano and chopped basil leaves, cook until the fragrance of the herbs comes out (about 1 minute). Add the tomato puree, can of diced tomato, lentils, balsamic vinegar, soy sauce, bay leaf and 1 cup of water. Mix and allow to simmer for about 10 minutes, stirring to avoid sticking at the bottom of the pan.
• Meanwhile, add the pasta to the salted boiling water pot and cook until al dente (8 minutes approx). Drain pasta.
• Season bolognese sauce with ½ tsp of salt and 1 tsp sugar. Mix and taste. Add more salt if necessary.
• Put the saucepan over medium heat and add walnuts and pasta. Cook and mix everything together until fully incorporated (2-4 minutes). The bolognese sauce should stick to the pasta (shouldn't be liquidy) and have a nice consistency.
• Serve lentil bolognese spaghetti and top with some vegetarian parmesan or nutritional yeast and basil leaves.

VEGETABLE BOLOGNESE

Steps:

• Wash and cut the zucchini, carrot, cabbage, and onion into chunks.
• Mix them in a food processor into small bites.
• If you use fresh tomatoes, make them into small cubes in the food processor as well.
• Add all ingredients (not the beans) to a big saucepan and let simmer for 15 minutes-20 minutes.
• Strain the kidney beans and add them last.