How To Make Vegan Bolognese
A meatless version of the traditional Italian Bolognese sauce made with flavorful vegetables and plant-based protein.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 8 oz cremini mushrooms, chopped
- 1 cup textured vegetable protein (TVP)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
- 8 oz spaghetti or your choice of pasta, cooked according to package instructions
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
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Add red bell pepper, zucchini, and mushrooms. Cook for another 5 minutes, until vegetables are tender.
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Stir in textured vegetable protein (TVP), crushed tomatoes, tomato paste, soy sauce, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and let cook for 30 minutes to allow the flavors to meld together.
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Serve the vegan Bolognese sauce over cooked spaghetti or your choice of pasta. Garnish with fresh parsley.
Nutrition
- Calories : 280kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Sodium : 842mg
- Total Carbohydrates : 43g
- Dietary Fiber : 9g
- Sugars : 12g
- Protein : 14g
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