alternative meats

This plant-based Bolognese looks the same as the classic and has the same meaty texture, but swaps ground beef for Beyond Beef.

Beyond Beef Bolognese

onion

carrot

celery

garlic

olive oil

Italian seasoning

Beyond Beef

salt

black pepper

dry white wine

tomatoes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

The Kitchn

Kelli Foster

Step 1

Finely dice 1 medium yellow onion and 1 medium celery stalk, peel and finely dice 1 medium carrot, and mince 2 garlic cloves. Heat 2 tablespoons olive oil in a Dutch oven or heavy bottom pot over medium heat until shimmering. Add the vegetables and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. 

Step 2

Add 1 pound Beyond Beef, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Break up the Beyond Beef into small pieces with a wooden spoon, and cook until lightly browned liquid is released, 6 to 8 minutes. Pour in 1/2 cup dry white wine and simmer until reduced completely, about 1 minute. Add 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up the tomatoes with your hands as you add them to the pot. Bring the sauce to a simmer and cook until thickened slightly and the flavors are developed, about 15 minutes.

Recipe: Vegan Stir-Fried Garlic Tofu and Eggplant

water

oyster sauce

Shaoxing wine

soy sauce

cornstarch

rice vinegar

red pepper flakes

(14-

vegetable oil

Salt

garlic,

basil leaves

rice,

Gluten-free: To make this dish gluten-free, look for oyster sauce labeled gluten-free and use tamari rather than soy sauce.Vegetarian oyster sauce: Regular oyster sauce is usually made from oysters, but vegetarian oyster sauce, which is made from mushrooms, is a vegetarian and vegan alternative.

Christine Gallary

For the sauce: Whisk all the ingredients together in a small bowl, making sure the cornstarch is dissolved.

For the stir-fry: Line a large plate with two layers of paper towels. Place the tofu in a single layer on the paper towels to drain.

Heat 2 tablespoons of the oil in a 14-inch flat-bottomed wok or large nonstick frying pan over medium-high heat until shimmering. Add the tofu, spread into a single layer, and season generously with salt. Cook, flipping rarely, until golden-brown on at least 2 sides (be careful, it will splatter), about 10 minutes total. Remove to a clean plate.

Step 3

Add the remaining 2 tablespoons of oil to the pan and add the eggplant. Season with salt and stir-fry until charred in spots, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Step 4

Add the reserved tofu and stir to combine. Whisk the reserved sauce to recombine and dissolve the cornstarch, and add it to the pan. Reduce the heat to medium and stir-fry until the sauce has thickened and coats the tofu and eggplant, about 1 minute more. Remove the pan from the heat, add the basil leaves, and toss to combine. Serve immediately with steamed rice.

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Recipe: Vegan Stir-Fried Garlic Tof...

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Beyond Beef Bolognese

Recipe: Vegan Stir-Fried Garlic Tof...

The most viewed alternative meats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine