Vegetarian Bolognese With Soy Chorizo Food

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VEGETARIAN BOLOGNESE WITH SOY CHORIZO

2019-12-14



Vegetarian Bolognese with Soy Chorizo image

Spicy marinara-based faux Bolognese sauce with soy chorizo.

Provided by Anibas

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 12

Ingredients:

  • 3 cups water
  • 1 (16 ounce) package thin spaghetti
  • 1 tablespoon olive oil
  • 18 ounces marinara sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 12 ounces soy chorizo
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • 2 teaspoons chopped fresh basil
  • ½ teaspoon freshly ground black pepper
  • fine sea salt to taste

Steps:

  • Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
  • Drain cooked pasta; top with sauce. Season with black pepper and salt.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 57.9 g, Cholesterol 1.3 mg, Fat 10.3 g, Fiber 5.2 g, Protein 15.5 g, SaturatedFat 2 g, Sodium 821.5 mg, Sugar 8.4 g

VEGETARIAN BOLOGNESE

2022-06-13



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.

DELICIOUS VEGETARIAN BOLOGNESE

2022-06-13



Delicious Vegetarian Bolognese image

I am so excited to share this recipe with you. I've tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it's now one of my family's favorite meals. Lentils are not usually my daughter's favorite food but this Bolognese has been a huge success. Another plus about this recipe: it will be good the first day but even better the second day. So make a big batch and enjoy this Bolognese over a couple of days. Garnish with Parmesan cheese and serve with a salad.

Provided by AngelasHeaven.com

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 44m

Yield 4

Number Of Ingredients 12

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 cups finely chopped mushrooms
  • 1 cup finely chopped leek
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes
  • coarsely ground black pepper to taste
  • 1 (28 ounce) can crushed tomatoes
  • ¾ cup creme fraiche
  • 2 carrots, grated
  • ½ cup red lentils
  • 3 tablespoons vegetable broth (such as Knorr® Touch of Taste)
  • ½ teaspoon sambal oelek (chile paste)

Steps:

  • Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
  • Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

Nutrition Facts : Calories 368.8 calories, Carbohydrate 38.1 g, Cholesterol 61.1 mg, Fat 21.7 g, Fiber 9.2 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 1497.5 mg, Sugar 5.5 g

Top Asked Questions

  1. How to cook chorizo Bolognese?
    Bring a large pot of salted water to a boil. Add the pasta and cook for 8-9 minutes, until al dente. Drain the pasta using a colander then put the pasta back into the pot. Drizzle the pasta with olive oil and toss to coat. While the pasta water is heating, begin making the chorizo bolognese. Heat the oil in a large skillet over medium-high heat.
  2. Is spicy chorizo Bolognese gluten free?
    Spicy Chorizo Bolognese is off the charts delicious. From now on, bolognese should always be made with chorizo. It's an easy to make and healthy dinner recipe that is naturally gluten-free. I have a confession to make. My entire cooking life, I've been making bolognese sauce all wrong.
  3. How to make the best Spaghetti Bolognese?
    Heat olive oil in a pan and add garlic, onions, and celery. Saute for few minutes. Stir in soya mince, salt, oregano, basil, and pepper. Cook for 2 minutes. Add carrots and red bell pepper, stir and add chopped tomatoes and tomato puree. Cook on simmer for about 15 minutes. Remove from heat and serve on top of cooked pasta.
  4. How to make vegan Bolognese sauce?
    Classic recipe for Bolognese sauce, but in a vegan version with soya mince. Soak the soy mince in water according to the instructions on the package. Finely chop the onion and garlic. Cut the carrot and pepper into very small cubes. If you’re using fresh basil, finely chop the leaves and sprigs. Leave a few leaves for decoration.

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