Best Delicious Vegetarian Bolognese Recipes

VEGETABLE BOLOGNESE RECIPE

Steps:

• Add baby bella and shitake mushrooms to a food processor and either pulse or shred, until minced
• Transfer mushrooms to a large skillet or dutch oven
• Add celery chunks, carrot chunks, garlic cloves, and onion pieces to the food processor and pulse/shred
• Add the celery/carrot/garlic/onion mixture to the mushrooms in the pan
• Add 1 teaspoon of salt and 1/2 teaspoon of pepper to the vegetables
• Turn the burner on medium high heat and sautee vegetables for 25-30 minutes, stirring often, until vegetables cook down and most of the liquid evaporates
• Puree diced fire roasted tomatoes in the food processor until smooth
• Add the pureed tomatoes to the vegetables along with the basil, oregano, nutritional yeast, and sugar
• Taste and add any seasonings if necessary (if it tastes too acidic, add a little more sugar as necessary)
• Heat until hot throughout, then serve
• Serve over spaghetti and topped with parmesan cheese, if desired

VEGETARIAN BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons butter with the olive oil over medium-high. When foaming, add the onion, carrots and cauliflower, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.
• Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).
• Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.
• Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup pasta water, the Parmesan and the remaining 1 tablespoon butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.

DELICIOUS VEGETARIAN BOLOGNESE

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
• Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.