VEGAN BOLOGNESE
Try our hearty vegan bolognese for a quick, healthy and satisfying dinner. Our simple pasta dish packs in four of your 5-a-day and it's even low-fat
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 17
Steps:
- Pour 400ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1 tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
- Add the garlic and thyme to the pan. Cook for 1 min then stir in the tomato purée and cook for a min more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer with a lid on.
- Meanwhile, heat a large frying pan. Add the remaining oil, then tip in the chestnut, portobello and rehydrated mushrooms. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil mixture.
- Stir in the Marmite and continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
- Cook the spaghetti in a large pan of salted water for 1 min less than packet instructions. Drain the pasta, reserving a ladleful of pasta water, then toss the spaghetti in the sauce, using a little of the starchy liquid to loosen up the ragu slightly so that the pasta clings to the sauce. Serve topped with fresh basil and some black pepper.
Nutrition Facts : Calories 599 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
VEGAN BOLOGNESE WITH MUSHROOMS AND WALNUTS
Some may balk at this version of Bolognese, the classic Italian ragù, because it bypasses the meat and dairy that are traditionally integral to the dish. But this recipe is equally rich, robust and complex, owing to seared mushrooms and toasted walnuts, which are bolstered by balsamic vinegar, tomato paste, soy sauce and Marmite. A popular British sandwich spread made from concentrated yeast extract, Marmite brings salty, bitter notes to the sauce, but you can substitute a vegetable bouillon concentrate paste - or skip it entirely. Enjoy the sauce over cooked pasta or employ it in this vegetarian lasagna Bolognese.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 1h45m
Yield About 6 cups
Number Of Ingredients 19
Steps:
- Add the chopped nuts to a large Dutch oven or heavy pot and toast over medium, stirring frequently, until they visibly sweat and become fragrant, about 5 minutes. Season with salt and pepper, transfer to a medium bowl and set aside.
- Prepare the mushrooms: Stem the shiitake mushrooms (reserve the stems another use), if using, then wipe the mushroom caps clean using damp paper towels. Chop the caps into 1/4-inch pieces. (Resist the urge to use a food processor here, which will chop the mushrooms unevenly.)
- Wipe out the pot, then heat 2 tablespoons olive oil over medium-high. Add half the mushrooms and 1/2 teaspoon fennel seeds, season generously with salt and pepper, and cook, stirring occasionally, until browned, about 6 minutes. Transfer to the bowl with the toasted walnuts, then repeat with the remaining mushrooms and the remaining 1/2 teaspoon fennel seeds. Stir the soy sauce into the mushroom mixture, then the balsamic (if using). Set aside.
- Wipe out the pot, then heat 2 tablespoons olive oil over medium. Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until starting to caramelize and brown at the edges, about 7 minutes. Stir in the mushroom-walnut mixture, garlic, oregano and red-pepper flakes, and stir until fragrant, 1 to 2 minutes. Stir in the tomato paste and Marmite, and cook, stirring frequently, until darkened and caramelized, 4 to 5 minutes.
- Pour in the wine and cook, stirring occasionally, until the alcohol cooks off and the liquid reduces until thick and sticky, 3 to 4 minutes.
- Add the crushed tomatoes, along with 1 cup water. Bring to a simmer over high.
- Reduce the heat to medium-low, cover and cook, stirring occasionally, until the tomatoes are cooked through and flavors meld, 30 to 40 minutes. Stir in 2 tablespoons olive oil, for richness, then season to taste with salt and pepper. (Makes about 6 cups.)
- Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water.
- Toss the cooked pasta with the desired amount of sauce (about 3/4 cup to 1 cup per serving), adding pasta water as needed so sauce is glossy.
- Divide cooked pasta among shallow bowls and top with more sauce. Drizzle with olive oil and sprinkle with parsley or basil, if using, and serve immediately. (Leftover sauce will keep covered in the refrigerator for a few days, or frozen for up to 3 months.)
VEGETARIAN BOLOGNESE
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
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.
VEGETARIAN BOLOGNESE
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
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 13
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
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