Best Vegetarian Bolognese Sauce Low Fat Recipes

VEGETARIAN BOLOGNESE

Vegetarian bolognese image

Make the most of Quorn mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners

Provided by Lulu Grimes

Time 1h10m

Number Of Ingredients 13

Ingredients

2 tbsp olive oil
1 medium onion , finely chopped
2 carrots , very finely chopped
2 celery sticks , very finely chopped
1 garlic clove , crushed
350g frozen Quorn mince
1 bay leaf
500ml passata
1 good-quality vegetable stock cube
100ml milk
small bunch basil , chopped
600g cooked spaghetti or other pasta shape (about 250g dried)
vegetarian hard cheese , to serve

Steps:

Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

Nutrition Facts : Calories 453 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium

DELICIOUS VEGETARIAN BOLOGNESE

Delicious Vegetarian Bolognese image

I am so excited to share this recipe with you. I've tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it's now one of my family's favorite meals. Lentils are not usually my daughter's favorite food but this Bolognese has been a huge success. Another plus about this recipe: it will be good the first day but even better the second day. So make a big batch and enjoy this Bolognese over a couple of days. Garnish with Parmesan cheese and serve with a salad.

Provided by AngelasHeaven.com

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 44m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
2 cups finely chopped mushrooms
1 cup finely chopped leek
2 teaspoons salt
1 teaspoon red pepper flakes
coarsely ground black pepper to taste
1 (28 ounce) can crushed tomatoes
¾ cup creme fraiche
2 carrots, grated
½ cup red lentils
3 tablespoons vegetable broth (such as Knorr® Touch of Taste)
½ teaspoon sambal oelek (chile paste)

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.

Nutrition Facts : Calories 368.8 calories, Carbohydrate 38.1 g, Cholesterol 61.1 mg, Fat 21.7 g, Fiber 9.2 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 1497.5 mg, Sugar 5.5 g

VEGETARIAN BOLOGNESE SAUCE (LOW-FAT)

Vegetarian Bolognese Sauce (Low-Fat) image

Veggie additions are added to an already prepared marinara sauce for a healthy thick rich delicious vegetarian bolognese sauce, the portobello mushroom takes the place of ground beef, all amounts may be doubled --- this sauce tastes even better the next day --- using a good-quality marinara sauce will only improve the flavor :)

Provided by Kittencalrecipezazz

Categories Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, chopped
1 large carrot, peeled and finely diced (about 1/4-inch squares)
1 stalk celery, finely diced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 large portabella mushroom cap, finely chopped (or use 2 small caps)
2 teaspoons dried oregano (rubbed between fingers to release the flavor)
1/4-1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
2 tablespoons fresh minced garlic
3/4-1 cup dry red wine
1 (26 ounce) jar prepared fat free marinara sauce
salt & freshly ground black pepper (to taste)

Steps:

Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.
Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
Add in garlic and cook for 2 minutes.
Add in wine and prepared marinara sauce, bring to a simmer stirring.
Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.
Season sauce with salt and fresh ground black pepper to taste.

Nutrition Facts : Calories 52, Fat 0.2, Sodium 17.2, Carbohydrate 6.9, Fiber 1.5, Sugar 2.6, Protein 1.1