Best Vegetarian Bolognese With Soy Chorizo 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

VEGETARIAN BOLOGNESE

Vegetarian Bolognese image

Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn't simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito - the carrot, celery and onion mix that is the traditional base of the the sauce - become the bulk. Tomato paste and soy sauce are toasted to build umami. Then, everything is braised with whole milk, which softens the vegetables and adds silkiness. Swap the cauliflower for broccoli, mushrooms, cabbage, eggplant, or even green lentils, chickpeas or crumbled tempeh. To make it vegan, swap 2 tablespoons oil for butter in Step 1, use nondairy milk, and swap 3 tablespoons nutritional yeast for Parmesan.

Provided by Ali Slagle

Categories dinner, weekday, pastas, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt and black pepper
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large yellow onion, roughly chopped into 1/4-inch pieces
2 medium carrots, roughly chopped into 1/4-inch pieces
1 medium (1 to 1 1/2-pound) cauliflower, stem and head coarsely chopped into pieces no bigger than 1/2 inch
1/4 cup tomato paste
2 tablespoons low-sodium soy sauce
4 garlic cloves, coarsely chopped
3/4 cup whole milk
1 fresh bay leaf or thyme sprig
1 pound rigatoni or another ridged dried pasta, or fresh pappardelle or tagliatelle
1/2 cup finely grated Parmesan, plus more for serving

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.