Easiest Way to Cook Tasty Vegetable Bolognese Sauce (Vegan/Vegetarian)

Delicious, fresh and tasty.

Vegetable Bolognese Sauce (Vegan/Vegetarian). To replace the meat, I used a mixture of mushrooms, ground walnuts, and textured soy protein. As a vegetarian, I was tempted to keep the traditional parmesan cheese and milk in this sauce. It's high in protein and low in fat, tastes like the classic recipe, but is much healthier.

Vegetable Bolognese Sauce (Vegan/Vegetarian) A delicious meatless vegetarian "meat" sauce recipe made with fresh produce. Today I'm sharing a delicious alternative to the traditional bolognese sauce - vegetarian bolognese sauce! As a vegetarian (and just a carb lover. You can have Vegetable Bolognese Sauce (Vegan/Vegetarian) using 21 ingredients and 3 steps. Here is how you cook that.

Ingredients of Vegetable Bolognese Sauce (Vegan/Vegetarian)

  1. It's of Produce.
  2. You need 200 gms of Mushrooms (processed).
  3. You need 1 of Carrot (cut into smallish chunks).
  4. Prepare 1/2 of Leek (Approx 130gms) (chopped).
  5. It's 130 gms of Cherry Tomatoes.
  6. You need 50 gms of Baby Spinach.
  7. Prepare 1/2 Cup of Frozen Peas.
  8. It's 1 of Medium Onion (finely chopped).
  9. It's 1 of Garlic Clove (crushed).
  10. You need 1/2 Cup of Fresh Basil Leaves.
  11. It's 1/2 Cup of Fresh Parsley.
  12. Prepare of Others.
  13. Prepare 1 tsp of Dried Oregano.
  14. Prepare 1 tsp of Dried Mixed Herbs.
  15. Prepare 2 tsp of salt.
  16. It's 1 tsp of Ground Black Pepper.
  17. Prepare 2 of Bay Leaves.
  18. It's 1 tsp of Paprika Powder.
  19. You need 1 Can of Chopped Tomatoes.
  20. You need 1 Cup of Tomato Passata.
  21. Prepare 1 tbs of Olive Oil.

This Vegan Bolognese is a rich and flavorful sauce for those 'meat lovers' in your family. I use riced cauliflower and mushrooms to recreate the traditional 'hamburger' used in this sauce. Very rich, very flavorful, and VERY satisfying. Asparagus and Summer Squash Linguine with Tempeh Bolognese.

Vegetable Bolognese Sauce (Vegan/Vegetarian) instructions

  1. Prepare the ingredients as per the ingredients list above. Place Mushrooms in a Food processor and blitz lightly. Don't over blitz creating a paste..
  2. In a pot, add olive oil. Add onions and saute for 2mins, add the garlic and saute for another 5 mins. Add the leek and continue to saute on low another minute. Add the carrot, Mushrooms, herbs and Spices & leaves (I added a chilli also). Stir and fry on a high flame, stirring regularly for approx 5 minutes..
  3. Add the tomato can and passata, stir and sit to simmer for approx 30mins. At the 25minute mark, throw in the cherry tomatoes. After approx 30mins (or when Carrots soft), thrown in the Peas and Spinach and stir in. This only needs to cook for another minute or so and switch off and serve.

Crumbled tempeh replaces ground meat in a quick bolognese sauce served over lightly cooked squash noodles. Try this vegetarian lentil bolognese sauce (which also happens to be vegan) for a nice alternative to the classic! Lentils are a great source of protein I am saying it could feed a large family, twice! Easy vegan Bolognese sauce made with meaty soy curls and TVP in a red wine San Marzano tomato sauce. A whole food plant based and oil free recipe, hearty and healthy, a true comfort food Italian style.