Vegan Bolognese Sauce
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. Very rich, very flavorful, and VERY satisfying. Your husbands will thank you.
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. Very rich, very flavorful, and VERY satisfying. Your husbands will thank you.
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 2 tsp paprika
- 1 cup white wine
- 1/4 tsp red pepper flakes
- 4 cloves garlic ((minced))
- 1 rib celery ((finely diced))
- 1 tsp rubbed sage
- 2 cups cauliflower ((riced or finely chopped))
- 1 cup mushrooms ((finely diced))
- 1/4 cup walnuts ((finely chopped))
- 2 tbs soy sauce ((low sodium))
- 1 tbs italian seasoning
- 1 med onion ((finely diced))
- 1 large carrot ((shredded))
- 1 can san marzano tomatoes ((28 oz))
- 1 can tomato paste ((6 oz))
- 1 cup almond milk ((unsweetened))
- 1/4 cup fresh basil ((freshly chopped))
- 1 tbs oregano
- Carbohydrate 4.7361534539966 g
- Cholesterol 0 mg
- Fat 0.842233886045497 g
- Fiber 2.03282040703808 g
- Protein 0.79690770021153 g
- Saturated Fat 0.281290432597223 g
- Serving Size 1 1 recipe (85g)
- Sodium 4.65616186131091 mg
- Sugar 2.70333304695852 g
- Trans Fat 0.107122844523014 g
- Calories 66 calories
Step-by-step
- Add 2 cups of 'riced' cauliflower to a large bowl. Or - finely chop about 2 cups of fresh cauliflower and add to bowl.
- Add diced mushrooms, walnuts, soy sauce, Italian seasoning, and paprika. Stir well to combine.
- Spread mixture onto a parchment-lined baking sheet and bake for 30 minutes at 350 deg F. Stir once or twice during baking.
- Saute onion, celery, and carrot in a few tablespoons of veg broth (or water) until softened. Stir in garlic and simmer until fragrant - about 30 seconds.
- Add wine and stir to deglaze the pan. Be sure to scrape up any burnt bits of onion that may be stuck to the bottom of the pan. Lots of flavors are here!
- Add tomatoes, tomato paste, and almond milk and mix well.
- Add all the seasoning and mix well. Simmer uncovered for 20-30 minutes to allow flavors to come together.
- Stir in the 'meat' you prepared earlier. Continue simmering until it thickens. Adjust for seasonings and serve over your favorite pasta.
My Unexpected Vegan Bolognese Adventure
As a busy working mom, time is my most precious commodity. Dinner prep often feels like a race against the clock, juggling work emails, school pick-ups, and the ever-present demands of a family. So, when I stumbled upon this vegan bolognese recipe, I was, to put it mildly, skeptical. Vegan? My family? Would they even touch it? My husband, a self-proclaimed "meat-and-potatoes" kind of guy, has always been a tough sell when it comes to anything remotely vegetarian, let alone vegan.
But something about the description – "rich, flavorful, and VERY satisfying" – intrigued me. Desperate for a quick, healthy, and (hopefully) delicious dinner solution, I decided to take a chance. The recipe itself was surprisingly simple, requiring ingredients I already had on hand or could easily pick up at the grocery store. The process of making the "meat" substitute with riced cauliflower and mushrooms was surprisingly fun; it felt almost therapeutic, chopping and mixing the ingredients. It was a welcome break from the usual hectic pace of my evenings.
The aroma that filled my kitchen as the sauce simmered was intoxicating. A rich blend of tomatoes, herbs, and a hint of something subtly nutty, it was a far cry from the bland, tasteless vegan dishes I'd attempted in the past. And then came the moment of truth – serving it to my family. To my surprise, the kids devoured it, their usual picky eating habits seemingly forgotten in the face of this flavorful concoction. My husband, initially hesitant, took a bite, and his expression changed dramatically. A silent nod, a second helping, and a rare compliment later, I knew I had a new family favorite on my hands.
This recipe isn't just a quick weeknight dinner; it’s a testament to how creativity and a bit of culinary experimentation can lead to delicious and surprising results. It opened my eyes to the versatility of vegan cooking, proving that healthy and flavorful doesn't have to mean complicated or time-consuming. The joy of creating something delicious and seeing my family enjoy it – that's what makes this recipe truly special, a win-win for even the busiest of home cooks.
Beyond the immediate gratification of a satisfying meal, this experience has sparked a new passion within me. I'm eager to explore more vegan recipes, finding creative ways to incorporate plant-based ingredients into our everyday meals. It’s not just about adopting a healthier lifestyle; it's about discovering new tastes and textures, and creating delicious memories around the dinner table. And who knows, maybe this will lead me to discovering more "unexpected" culinary successes along the way.
This vegan bolognese isn't just a recipe; it’s a culinary adventure, a testament to the power of simple ingredients, and a reminder that even the most skeptical eaters can be surprised and delighted by plant-based cuisine. So, if you're looking for a quick, delicious, and surprisingly easy vegan meal, give this recipe a try. You might just surprise yourself – and your family!
Ingredients Recap:
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 2 tsp paprika
- 1 cup white wine
- 1/4 tsp red pepper flakes
- 4 cloves garlic (minced)
- 1 rib celery (finely diced)
- 1 tsp rubbed sage
- 2 cups cauliflower (riced or finely chopped)
- 1 cup mushrooms (finely diced)
- 1/4 cup walnuts (finely chopped)
- 2 tbs soy sauce (low sodium)
- 1 tbs Italian seasoning
- 1 med onion (finely diced)
- 1 large carrot (shredded)
- 1 can San Marzano tomatoes (28 oz)
- 1 can tomato paste (6 oz)
- 1 cup almond milk (unsweetened)
- 1/4 cup fresh basil (freshly chopped)
- 1 tbs oregano
