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Hi, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegetable bolognese sauce (vegan/vegetarian). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
To replace the meat, I used a mixture of mushrooms, ground walnuts, and textured soy protein. 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.
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To begin with this recipe, we must first prepare a few components. You can cook vegetable bolognese sauce (vegan/vegetarian) using 21 ingredients and 3 steps. Here is how you cook it.
Preparation To Make of Vegetable Bolognese Sauce (Vegan/Vegetarian):
- Take Produce
- Make ready 200 gms Mushrooms (processed)
- Take 1 Carrot (cut into smallish chunks)
- Take 1/2 Leek (Approx 130gms) (chopped)
- Get 130 gms Cherry Tomatoes
- Prepare 50 gms Baby Spinach
- Make ready 1/2 Cup Frozen Peas
- Prepare 1 Medium Onion (finely chopped)
- Get 1 Garlic Clove (crushed)
- Make ready 1/2 Cup Fresh Basil Leaves
- Get 1/2 Cup Fresh Parsley
- Prepare Others
- Take 1 tsp Dried Oregano
- Get 1 tsp Dried Mixed Herbs
- Make ready 2 tsp salt
- Prepare 1 tsp Ground Black Pepper
- Take 2 Bay Leaves
- Get 1 tsp Paprika Powder
- Prepare 1 Can Chopped Tomatoes
- Take 1 Cup Tomato Passata
- Make ready 1 tbs Olive Oil
Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. This Vegan Bolognese is a rich and flavorful sauce for those 'meat lovers' in your family. I use riced cauliflower and mushrooms to recreate the traditional 'hamburger' used in this sauce.
How to Process To Make Vegetable Bolognese Sauce (Vegan/Vegetarian):
- Prepare the ingredients as per the ingredients list above. Place Mushrooms in a Food processor and blitz lightly. Don't over blitz creating a paste.
- In a pot, add olive oil. Add onions and saute for 2mins, add the garlic and saute for another 5 mins. Add the leek and continue to saute on low another minute. Add the carrot, Mushrooms, herbs and Spices & leaves (I added a chilli also). Stir and fry on a high flame, stirring regularly for approx 5 minutes.
- Add the tomato can and passata, stir and sit to simmer for approx 30mins. At the 25minute mark, throw in the cherry tomatoes. After approx 30mins (or when Carrots soft), thrown in the Peas and Spinach and stir in. This only needs to cook for another minute or so and switch off and serve
Very rich, very flavorful, and VERY satisfying. This Vegan Bolognese sauce is a plant-based take on the classic red pasta sauce. It uses a variety of veggies, lots of fresh herbs, mushrooms, and lentils to unlock a ton of flavor. The texture of the sauce is thick and meaty enough to coat whatever pasta strikes your fancy. Here's another delish sauce recipe, the humble favourite, the Bolognese sauce!
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