vegetarian bolognese

Want to make the ultimate Vegan Bolognese Sauce? Look no further! Walnuts, mushrooms, and soy protein give this sauce the perfect texture.

Ultimate Vegan Bolognese Sauce

extra virgin olive oil, divided

carrot,

onion,

celery stalks, finely diced

walnuts

raw mushrooms, halved (about 10-12 cremini)

TVP mince (dry)

rosemary

red pepper flakes

garlic, pressed

dry red wine

white miso

soy sauce

agar powder

sweet paprika

smoked paprika

tomatoes

balsamic vinegar

bay leaves

nutritional yeast

oat milk (or other non-dairy)

black pepper

Salt

Preheat your oven to 300 degrees Fahrenheit.

Heat 3 tablespoons of the olive oil over...

Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Saute for 10 minutes, until softened.

Meanwhile, place the walnuts in the bowl of...

Meanwhile, place the walnuts in the bowl of a food processor and pulse into coarse pieces. Add the mushrooms and continue to pulse until the consistency of the mixture resembles the photo above.

Once the vegetables on the stove are soft,...

Once the vegetables on the stove are soft, add the dry TVP and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.

Add another two tablespoons of oil to the...

Add another two tablespoons of oil to the pan along with the walnut/mushroom mix. Turn the heat up to medium-high and brown for 5 minutes.

Add the oregano, thyme, sage, rosemary, red pepper...

Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spice are fragrant, then add the red wine. Reduce for 5 minutes.

Stir in the miso, soy, sweet and smoked...

Stir in the miso, soy, sweet and smoked paprikas, and agar powder. Add the canned tomatoes along with 1/2 a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.

Add the nutritional yeast followed by the oat...

Add the nutritional yeast followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.

https://mediavine-res.cloudinary.com/video/upload/or8vjgjabtytxfc7oibk.mp4

This is my best-ever Ultimate Vegan Bolognese Sauce recipe. Once you try it you’ll agree: it hits the spot every time!

6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple &amp; delicious.

Roasted Eggplant Pasta

eggplant,

yellow onion, chopped ((or half of a large onion))

garlic powder

tomato sauce

16 oz. box of pasta noodles ((see notes))

salt & black peppers

basil (*optional)

Preheat oven to 400F.

Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt &amp; pepper. Roast for 20-25 minutes - flip halfway through roasting time.

Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means &quot;to the tooth&quot; - the pasta should have a bite to it and not be too soft.

Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they&#039;re finished cooking.

Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

This Vegan Bolognese Sauce is hearty and delicious. It&#39;s easy to make and perfect over a bowl of pasta or layered in lasagna. A handful of plant based pantry staples, like chickpeas and walnuts, create the craveable meaty texture and rich flavor.

Chickpea Walnut Vegan Bolognese

(15 oz) chickpeas (drained, rinsed and patted dry)

olive oil broth

onion

garlic (minced)

tomato paste

oregano

basil

salt (or

dry red wine (or vegetable broth

tamari

(24 oz) crushed tomatoes

pasta (fettuccine, spaghetti, penne, rigatoni, etc.)

Vegan Parmesan Cheese

Add the chopped walnuts to a food processor and pulse into large crumbs. Add the chickpeas and pulse just 2 or 3 times to break down the chickpeas, but do not over-process or the chickpeas will become pasty. Set aside.

Heat the oil in a large, deep skillet over medium heat. Add the onions and sauté 5 to 6 minutes until soft and translucent.

Add the garlic, tomato paste, oregano, basil, and salt and mix until incorporated well.

Add the red wine and simmer until most of the liquid has evaporated.

Add the chickpea walnut mixture, tamari and crushed tomatoes. Stir well and simmer for 15 to 20 minutes until thick and bubbly, stirring occasionally.

Add the balsamic vinegar and stir through.

For the bolognese

Cook pasta according to package direction in well-salted water until al dente.

Combine the past and vegan bolognese. Top with torn fresh basil and vegan parmesan cheese, if desired.

To serve

I did make this last night and it was unbelievably good! My husband thought so too!! It was not too salty at all. I used Tamari and glazed balsamic as that is all I had and it was great. The yeast and nut mixture really elevated this dish.

Thanks for the  awesome recipes Jenn.
Chris-

The sodium content is way too high per serving  - is this correct?

A flavor packed, delicious vegetarian spaghetti bolognese with lentils and mushrooms. This will satisfy any meat eater and is a fantastic alternative to a traditional bolognese recipe.

Incredible Vegetarian Bolognese (lentil and mushroom)

green lentils (might be labelled French or Puy)

olive oil

onion (finely diced)

carrot (finely diced)

celery (finely diced)

mushrooms (finely chopped,)

garlic (finely diced)

rosemary leaves (roughly chopped)

sage leaves (finely chopped)

tomato paste (I used a whole 130 gram tube)

white wine

vegetable stock

milk (see notes)

cream OPTIONAL

Rinse the lentils under cold water in a sieve then boil for 10 minutes in a saucepan. Drain then rinse under cold water to stop them cooking further and set aside.

Heat the olive oil in a large Dutch Oven or casserole pot over a medium heat and gently fry the onion, carrot and celery for 5 mins to soften. Add a big pinch of salt and pepper.

Add 1/2 of the mushrooms and continue cooking for 3 minutes until they reduce down slightly.

Add the rest of the mushrooms and cook for 6 - 7 minutes gently.

Add the garlic and herbs and cook for a further 2 minutes.

Add the tomato paste and tamari and cook for 2 - 3 mins. Tomato paste needs this time to develop it's flavor.

Add the lentils and mix well.

Add the wine, bring to a simmer and reduce for 4 - 5 minutes.

Add the stock and milk, bring to a gentle simmer then lower heat slightly and cook uncovered for 50 minutes - 1 hour or until most of the liquid has reduced. It should be at a VERY gentle simmer. 

Stir every 10 mins or so as the lentils are heavy and will sit on the bottom. 

Season to taste.

Optional step is to add 1/4 cup cream at the end.

I allow about a cup of sauce per person and like to add the cooked pasta straight into the sauce. Let the sauce and pasta bubble away gently for a good 3 - 4 minutes. I undercook pasta by a minute for this reason.

Top with extra fresh rosemary and lots of parmesan cheese (or vegan alternative).

This was so so delicious. My non-vegetarian husband and son loved it too. Such good umami flavour. I used thyme instead of sage and it was great. 

We had it with wholemeal spaghetti and you couldn’t even tell because the sauce was so rich and flavoursome. 

When I added the milk it did separate and curdle a bit, but it was all incorporated at the end and didn’t do any damage.

Vegetarian and no-veg approved, delicious and filling. We ate this with tagliatelle and pecorino cheese that was on hand. 
Doubled the recipe to feed a group, note to others, cook time also need to increase to accommodate for more liquid to cook down.

Oh wow ? the whole family enjoyed this vegetarian bolognese ???? The (small) left-over was perfect as office lunch ??

Oh wow, the whole family enjoyed this vegetarian bolognese ???? The (small) left-over was perfect (but too small) as an office lunch ??

Absolutely love this recipe! Have become addicted to it...looking forward to cooking for friends too! Thank you!

Absolutely amazing vegetarian dish! I’ve made this recipe twice now and it will be a firm family favourite for years to come. It’s easy to follow and worth spending the time for the flavours to develop. The ratio of mushrooms and lentils is spot-on and the end result is delicious.

This literally tastes like a meat ragu! So delicious

I&#039;m pretty sure you couldn&#039;t tell the difference between a traditional steaming bowl of pasta with meat sauce and our quicker vegan Bolognese sauce made with plant-based ground beef in an Instant Pot. No kidding - same rich flavor, texture and deliciousness.

Best Vegan Bolognese (Instant Pot or Stovetop)

medium onion, finely diced (about 1 1/2 cups (286 grams))

carrot, peeled, finely diced

celery stalk, finely diced

beef

garlic cloves, finely chopped ((about 3 teaspoons))

red wine

tomato

water

chili powder,

sugar

salt

bay leaf (or 2)

tsp prepared mustard, pinch of red chili flakes

PRESS SAUTÉ FUNCTION ON INSTANT POT: and heat to &quot;HOT&quot;. Chop veggies while heating.   (See Note 1 for stove top version)

SAUTE VEGGIES AND &#39;GROUND BEEF&#39;: Add oil, then veggies. Sauté, stirring occasionally for 3-4 minutes. Add plant based ground beef, break up with utensil and sauté for 3-4 minutes until it turns brown. Stir in garlic and tomato paste. Add wine, and deglaze by scraping the bottom of the pot, stirring for 1 minute. Press CANCEL button on instant pot.

ADD LIQUID AND COOK: Stir in the rest of the ingredients - tomato sauce, water and all seasonings (including mustard if using). Close lid and set valve to &#39;SEALING&#39;, then set to HIGH PRESSURE OR MANUAL button on High for 20 minutes (use + or - buttons). The Instant Pot will take about 8-10 minutes to come to pressure depending on size of pot before it starts the 20 minute cooking process. When finished (it will beep), do quick pressure release by turning valve to VENT. When button drops, you can open the lid.

FINISH SAUCE: Change function to SAUTÉ and stir sauce for 2-3 minutes or until desired thickness. It will thicken more on standing or in the fridge. Taste and adjust seasonings. Serve over any type of pasta with vegan-like Parmesan cheese and/or a little olive oil if desired. Garnish with fresh parsley.

Pretty good except: that is too much oregano. Probably best to decrease to 1 tsp. If you're using crushed tomatoes instead of sauce, I would also add 2 tsp dried basil. I left out the chili powder and was light on the pepper due to personal preference and found it a little bland aside from the overwhelming oregano, but the dried basil helped. It's probably a little less necessary if you keep the chili powder in. Overall great method (easy to follow) but I wasn't a big fan of the way it was seasoned.

So so weird! The sauce is absolutely amazing but I kept on getting the food burning message on my instant pot. I can't imagine why I would be getting it, but just something to keep in mind.

I’ve made this many times now, and it’s a hit. It’s also very forgiving. Last night I added an obscene amount of puréed spinach (I had bags of fresh that were running out of time), just to see what I could get away with, and the fussy children still ate it. And it was still really good! I sometimes use Beyond Meat and then double the recipe with Yves ground. My question is about the nutrition calculation: how big is a ‘serving’?

Absolutely delicious. Will 100% make this again

I made this for my mom who is very hesitant to try plant based meats. She did not even know that it wasn’t real meat and actually loved it! I also subbed out the red wine for equal parts vegetable broth and it still came out spectacular! Very tasty!

Wow. Just wow. I was really skeptical of this and put it off for weeks. I made it last night and my husband and I were both blown away. The only slight change I made was to add one bouillon cube along with the water. Everything else was exact. I made it in the Instapot and it was just superb. I caught myself eating just the sauce without an pasta when I was supposed to be putting away the leftovers. Even better the next day. The flavor is so rich and hearty and you wouldn't have ever known it was fake meat (we used Impossible meat). Thank you very much for this recipe. ?

This  sounds great and trying it tonight. When the recipe calls for “tomato sauce” do you mean a pre-made canned marinara? Or just plain tomato sauce without seasoning that you would find in the store next to tomato paste/stewed tomatoes?

https://content.jwplatform.com/videos/1xUz49uI.mp4

Vegetarian Bolognese (Instant Pot or Stovetop) video

Top 5 vegetarian bolognese recipes from across the web

The most viewed vegetarian bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ultimate Vegan Bolognese Sauce

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Incredible Vegetarian Bolognese (le...

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Top 5 vegetarian bolognese recipes from across the web

The most viewed vegetarian bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Vegan Bolognese Sauce

Roasted Eggplant Pasta

Chickpea Walnut Vegan Bolognese

Incredible Vegetarian Bolognese (le...

Best Vegan Bolognese (Instant Pot o...

The most viewed vegetarian bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine