Easy Vegan Bolognese Recipe
Craving a comforting bowl of vegan bolognese? This plant-based twist on a classic Italian dish delivers yummy umami flavors, and has a hearty sauce packed with vegetables and plant-based protein - giving you 40+ grams of vegan protein per serving. Made with simple ingredients, it’s a crowd-pleaser perfect for weeknights or dinner parties.
Servings: 5 servings
Equipment
- heavy bottomed pot
Ingredients
- 15 oz spaghetti high protein (I used Banza)
- 2 tbsp olive oil
- 3 cloves garlic peeled
- 2 shallots small
- 1 carrot peeled, roughly chopped
- 1 stalk celery chopped
- 1/2 cup shiitake mushrooms sliced
- 1 1/2 tsp salt kosher
- 1 lb vegan mince of choice or use tofu
- 1/2 cup dry white wine
- 1/4 cup tomato paste double concentrated
- 1 bay leaf dried
- 1 sprig fresh thyme stem removed
- 2 tsp tamari
- 2 cups vegetable broth
- 1/2 cup plant milk
- 1/2 tsp black pepper
Instructions
- Add carrots, celery, shallots and garlic to a food processor and pulse until finely broken down. Be careful not to break the ingredients down too much, or it'll become a pulp!
- In a pot over medium heat, add oil then the food processor contents. Season with salt and sauté for 2-3 minutes, or until nice and aromatic. Add the vegan mince (see notes if using tofu, or substitute) and sauté for another 2-3 minutes, until a slight browning occurs.
- Add the white wine to the pot, and continue to cook until the wine has evaporated, about 5-7 minutes. Add the tomato paste, cooking down until it has darkened in colour, about 3-4 minutes.
- Add bay leaf, thyme, tamari, vegetable broth, milk and black pepper, stir to combine and drop the heat to a low simmer. Let the mixture cook, stirring occasionally, for about 18-25 minutes, or until it has reached a sloppy joe texture and has thickened up considerably.
- To serve, cook pasta of choice according to box directions. When ready to serve, toss in sauce along with a splash of pasta cooking water and stir to coat. Top with a generous amount of vegan parmesan and enjoy.
Notes
- If using high-protein tofu or tempeh as a substitute for the vegan mince, I recommend crumbling or food processing into a ground beef texture, then sautéing individually in a pot first to achieve a nice browning on the surface. This will really improve the texture of the protein and also add a bit of flavour to it.
- Adding a teaspoon of miso paste or a splash of balsamic vinegar can enhance the umami flavours of the sauce.
- Stir in garlic powder and onion powder for extra savoury depth. Add a pinch of salt too, if needed!
- Double the batch to freeze portions for easy weeknight meals next time.
- For an extra creamy sauce, stir in a tablespoon of cashew cream or full-fat coconut milk towards the end of cooking.