Vegetarian Spaghetti Bolognese Food

VEGGIE BOLOGNESE SAUCE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
• Roughly chop the Mediterranean veg.
• Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
• Add the alliums and garlic. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
• Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
• Use a potato masher to gently crush the veg, breaking down any bigger lumps.
• Add the lentils and tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
• Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
• Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a veggie cottage pie or lasagne.

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.

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:

• 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.

RIGATONI WITH VEGETABLE BOLOGNESE

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.

FRESH AND EASY VEGGIE SPAGHETTI

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.

VEGAN SPAGHETTI BOLOGNESE

Steps:

• Peel onion, garlic, carrots and celery and cut into thin cubes.
• Squeeze the tofu (this works best when using kitchen paper), then crumble into very small pieces.
• Heat the olive oil in a non-stick pan or skillet and cook the tofu until crisp and golden brown.
• Add the onions, carrots and celery and cook until the onions are translucent.
• Then add the garlic and sauté for about 30 seconds.
• Now add the vegetable broth, tomato paste and tomatoes and stir to combine.
• Season the sauce with salt, pepper, Italian herbs and sugar to taste and simmer for 15-20 minutes over medium heat until the sauce is well-thickened. (Add more vegetable broth, if needed).
• In the meantime, cook the spaghetti in salted water until 'al dente'. Then drain.
• Serve the spaghetti with the vegan bolognese sauce and garnish as desired with nutritional yeast flakes and fresh basil.
• Enjoy!

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.

VEGETARIAN BOLOGNESE WITH BUCATINI

Steps:

• Working in batches, pulse mushrooms in a food processor until finely ground (you should have 6 cups). Transfer to a bowl. Add tomatoes and their juices to processor; pulse until chopped, then transfer to a liquid cup measure (you should have 3 cups).
• Heat butter and oil in a large pot over medium. Add onion, carrots, celery, and garlic. Cook, stirring, until onion is tender, 6 to 8 minutes. Add mushrooms and season with salt; cook, stirring, until mushrooms have softened and released their liquid, 7 to 8 minutes.
• Add sherry and increase heat to medium-high; cook until liquid has evaporated, about 5 minutes more. Add tomatoes, 1 cup water, and rosemary. Season with pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Season to taste.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain. Return pasta to pot over medium heat and add 4 cups sauce, tossing to combine. Add cheese and drizzle with oil, then add reserved pasta water, 1/4 cup at a time, until sauce has a silky consistency and evenly coats pasta. Remove from heat; serve with more cheese.

VEGETARIAN SPAGHETTI BOLOGNESE

Steps:

• Cook the spaghetti in plenty of boiling water until tender, 10-15 minutes.
• Heat the oil in a large non-stick pan and add the garlic and onions and saute, stirring, for 3-4 minutes; add the red and green pepper, mushrooms and carrot and saute for a further 3-4 minutes.
• Add the tomatoes, brown lentils, tamari, parsley and herbs and cook for 5 minutes until well heated.
• Sprinkle a little tamari on the tofu squares and heat the extra 2 teaspoons of oil in a separate (preferably non-stick) pan and lightly saute the tofu squares until they are lightly coloured on each side.
• Drain the spaghetti and distribute it between 6 serving plates.
• Pour the lentil sauce over the spaghetti, scatter the tofu on top and sprinkle with the chopped almonds.
• Serve with a salad or steamed vegetables.
• NOTES: Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. It is available at health food stores and large supermarkets.

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 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.

VEGETARIAN SPAGHETTI BOLOGNESE

Steps:

• Heat olive oil in frying pan and gently fry chopped onion until softened, add garlic, salt, pepper and oregano for 2-3 mins being careful not to let the garlic burn.
• Add the chopped tomatoes to the pan and simmer very gently for 20 mins to thicken the sauce.
• Add the drained lentils and simmer for a further 5 mins until thoroughly heated through.
• Meanwhile boil a large saucepan of water add salt and cook the spaghetti according to the pack instructions.
• Drain the spaghetti, arrange on a plate piling a quantity of the sauce on top. Serve parmesan separately to sprinkle on top.

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.

EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
• In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
• Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
• Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
• To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.