Recipe: Perfect 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. I tried textured soy protein for the first time when I was living in Germany and I didn't like it.

Vegetable Bolognese Sauce (Vegan/Vegetarian) Today I'm sharing a delicious alternative to the traditional bolognese sauce - vegetarian bolognese sauce! As a vegetarian (and just a carb lover. This Vegan Bolognese is a rich and flavorful sauce for those 'meat lovers' in your family. 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. Prepare of Produce.
  2. You need 200 gms of Mushrooms (processed).
  3. Prepare 1 of Carrot (cut into smallish chunks).
  4. You need 1/2 of Leek (Approx 130gms) (chopped).
  5. It's 130 gms of Cherry Tomatoes.
  6. It's 50 gms of Baby Spinach.
  7. Prepare 1/2 Cup of Frozen Peas.
  8. You need 1 of Medium Onion (finely chopped).
  9. Prepare 1 of Garlic Clove (crushed).
  10. You need 1/2 Cup of Fresh Basil Leaves.
  11. Prepare 1/2 Cup of Fresh Parsley.
  12. It's of Others.
  13. It's 1 tsp of Dried Oregano.
  14. You need 1 tsp of Dried Mixed Herbs.
  15. It's 2 tsp of salt.
  16. It's 1 tsp of Ground Black Pepper.
  17. You need 2 of Bay Leaves.
  18. Prepare 1 tsp of Paprika Powder.
  19. You need 1 Can of Chopped Tomatoes.
  20. Prepare 1 Cup of Tomato Passata.
  21. Prepare 1 tbs of Olive Oil.

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. Crumbled tempeh replaces ground meat in a quick bolognese sauce served over lightly cooked squash noodles.

Vegetable Bolognese Sauce (Vegan/Vegetarian) step by step

  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.

Lentils are a great source of protein I am saying it could feed a large family, twice! Packed full of hearty vegetables, and my the quick-cooking red lentil variety, this dish was a true. I dare you to try it and not fall in love with its hearty, smokey flavor! The addition of smoked tempeh replaces the texture of hamburger and the flavor of the pancetta or. Easy vegan Bolognese sauce made with meaty soy curls and TVP in a red wine San Marzano tomato sauce.