Recipe: 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. 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. Asparagus and Summer Squash Linguine with Tempeh Bolognese. You can have Vegetable Bolognese Sauce (Vegan/Vegetarian) using 21 ingredients and 3 steps. Here is how you cook it.

Ingredients of Vegetable Bolognese Sauce (Vegan/Vegetarian)

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

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

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.

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.