Vegetarian Bolognese Sauce Food

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VEGETARIAN BOLOGNESE

2022-08-19



Vegetarian Bolognese image

Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn't simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito - the carrot, celery and onion mix that is the traditional base of the the sauce - become the bulk. Tomato paste and soy sauce are toasted to build umami. Then, everything is braised with whole milk, which softens the vegetables and adds silkiness. Swap the cauliflower for broccoli, mushrooms, cabbage, eggplant, or even green lentils, chickpeas or crumbled tempeh. To make it vegan, swap 2 tablespoons oil for butter in Step 1, use nondairy milk, and swap 3 tablespoons nutritional yeast for Parmesan.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients:

  • Kosher salt and black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, roughly chopped into 1/4-inch pieces
  • 2 medium carrots, roughly chopped into 1/4-inch pieces
  • 1 medium (1 to 1 1/2-pound) cauliflower, stem and head coarsely chopped into pieces no bigger than 1/2 inch
  • 1/4 cup tomato paste
  • 2 tablespoons low-sodium soy sauce
  • 4 garlic cloves, coarsely chopped
  • 3/4 cup whole milk
  • 1 fresh bay leaf or thyme sprig
  • 1 pound rigatoni or another ridged dried pasta, or fresh pappardelle or tagliatelle
  • 1/2 cup finely grated Parmesan, plus more for serving

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.

VEGAN BOLOGNESE

2022-08-19



Vegan bolognese image

Try our hearty vegan bolognese for a quick, healthy and satisfying dinner. Our simple pasta dish packs in four of your 5-a-day and it's even low-fat

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 17

Ingredients:

  • 15g dried porcini mushrooms
  • 1 ½ tbsp olive oil
  • ½ onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, sliced
  • 2 thyme sprigs
  • ½ tsp tomato purée
  • 50ml vegan red wine (optional)
  • 125g dried green lentils
  • 400g can whole plum tomatoes
  • 125g chestnut mushrooms, chopped
  • 125g portobello mushrooms, sliced
  • ½ tsp soy sauce
  • ½ tsp Marmite
  • 270g spaghetti
  • handful fresh basil leaves

Steps:

  • Pour 400ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1 tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
  • Add the garlic and thyme to the pan. Cook for 1 min then stir in the tomato purée and cook for a min more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer with a lid on.
  • Meanwhile, heat a large frying pan. Add the remaining oil, then tip in the chestnut, portobello and rehydrated mushrooms. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil mixture.
  • Stir in the Marmite and continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
  • Cook the spaghetti in a large pan of salted water for 1 min less than packet instructions. Drain the pasta, reserving a ladleful of pasta water, then toss the spaghetti in the sauce, using a little of the starchy liquid to loosen up the ragu slightly so that the pasta clings to the sauce. Serve topped with fresh basil and some black pepper.

Nutrition Facts : Calories 599 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium

VEGETARIAN BOLOGNESE SAUCE (LOW-FAT)

2009-11-15



Vegetarian Bolognese Sauce (Low-Fat) image

Veggie additions are added to an already prepared marinara sauce for a healthy thick rich delicious vegetarian bolognese sauce, the portobello mushroom takes the place of ground beef, all amounts may be doubled --- this sauce tastes even better the next day --- using a good-quality marinara sauce will only improve the flavor :)

Provided by Kittencalrecipezazz

Categories     Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients:

  • 1 onion, chopped
  • 1 large carrot, peeled and finely diced (about 1/4-inch squares)
  • 1 stalk celery, finely diced
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 large portabella mushroom cap, finely chopped (or use 2 small caps)
  • 2 teaspoons dried oregano (rubbed between fingers to release the flavor)
  • 1/4-1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
  • 2 tablespoons fresh minced garlic
  • 3/4-1 cup dry red wine
  • 1 (26 ounce) jar prepared fat free marinara sauce
  • salt & freshly ground black pepper (to taste)

Steps:

  • Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.
  • Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
  • Add in garlic and cook for 2 minutes.
  • Add in wine and prepared marinara sauce, bring to a simmer stirring.
  • Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.
  • Season sauce with salt and fresh ground black pepper to taste.

Nutrition Facts : Calories 52, Fat 0.2, Sodium 17.2, Carbohydrate 6.9, Fiber 1.5, Sugar 2.6, Protein 1.1

Top Asked Questions

  1. What is a vegan bolognese recipe?
    This vegan Bolognese recipe is... Heat olive oil in a large pot on the stove. Chop the onion, carrot, garlic, and green pepper. Make sure to remove the seeds from the green pepper and discard. Add the chopped vegetables and garlic to the pot and sauté. Stir occasionally so that nothing sticks to the bottom of the pan.
  2. What is vegetable Bolognese sauce made of?
    This vegetable bolognese sauce recipe is made with mushrooms, carrots, celery, garlic, and onion. A delicious meatless vegetarian "meat" sauce recipe.
  3. How do you make Spaghetti Bolognese?
    Make the sauce: In a large, deep pan or braiser, heat a splash of olive oil. Add the onion and garlic and cook until fragrant. Add the mushrooms, zucchini and herbs and cook, stirring regularly, for 10-15 minutes until the moisture has evaporated. Pour in the tomato passata, tomato paste, red wine, tamari sauce and stock.
  4. Is Bolognese sauce gluten free?
    This easy vegetarian bolognese sauce recipe is grain- and gluten-free and the perfect healthy sauce to serve with pasta. Full recipe with amounts can be found in the recipe card below. Mushrooms. I used portabellini/chestnut mushrooms but feel free to use any mushrooms of your choice.

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