Vegetarian/Vegan Bolognese. As a vegetarian, I was tempted to keep the traditional parmesan cheese and milk in this sauce. If you consume dairy products, by all means swap these into the sauce for an awesome vegetarian bolognese sauce. Instead, I tried using nutritional yeast and oat milk.

Made with your run of the mill pantry items, this savory sauce is composed of simple ingredients. A dinner dish bursting with flavor and chock-full of vegetables, for one very satisfying meal. Make it meaty (but still meatless!) The mushrooms in this Vegetarian Bolognese give it an earthy taste with a chunky and chewy texture. You can cook Vegetarian/Vegan Bolognese using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegetarian/Vegan Bolognese

It's 1 of small head of cauliflower.
It's 1 lb of mushrooms, I prefer a wild mix.
You need 2 cups of carrots, shredded or whole.
It's 1 of small yellow onion.
It's 4 tbsp of garlic.
It's 2 tbsp of crushed red pepper.
Prepare 1 tbsp of dry basil.
Prepare 1 tbsp of dry thyme.
Prepare 2 tbsp of sugar.
It's 4 cans (28 oz) of crushed tomatoes.
You need 1 cup of red wine.
It's 1/2 cup of Olive oil.
You need to taste of Salt and pepper.

While the mushrooms are in no way considered meat, they do give the dish the meaty texture and fullness of traditional Bolognese. The Best Vegan Bolognese Happy Kitchen. Add the onion, carrot, celery and a pinch of salt. But in many ways, I think it stays true to this ultimate comfort food.

Vegetarian/Vegan Bolognese instructions

Rough chop your cauliflower, carrots,onions and mushrooms..
Add your vegetable mix and garlic in a blender or food processor and pulse until finely chopped (essentially looks like ground beef).
In a pot heat up about 1/2 cup of oil..
Add your vegetable mix, herbs and spices and saute until they soften..
Add your red wine and reduce by 1/2..
Add your tomatoes and sugar and simmer for about 35/40 mins.
Serve with your favorite pasta and enjoy!.

Replacing the ground meat, traditionally found in spaghetti bolognese are juicy, umami-laden mushrooms for a delicious vegan bolognese sauce. 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. Cooking vegan for my favorite meat eater is quite an enormous challenge for me sometimes. I noticed that Lauren had ordered spaghetti bolognese the last couple times we were in Italian restaurants.