VEGETARIAN BOLOGNESE WITH SOY CHORIZO
Spicy marinara-based faux Bolognese sauce with soy chorizo.
Provided by Anibas
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
- Drain cooked pasta; top with sauce. Season with black pepper and salt.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 57.9 g, Cholesterol 1.3 mg, Fat 10.3 g, Fiber 5.2 g, Protein 15.5 g, SaturatedFat 2 g, Sodium 821.5 mg, Sugar 8.4 g
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
VEGAN BOLOGNESE
Cooking vegan for my favorite meat eater is quite an enormous challenge for me sometimes. I noticed that Lauren had ordered spaghetti bolognese the last couple times we were in Italian restaurants. This was my vegan take on an old Italian favorite, and she thought it was great! I decided to use textured vegetable protein (tvp) because it absorbs the flavors of whatever you rehydrate it with.
Provided by Kozmic Blues
Categories Spaghetti
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large dutch oven, heat the olive oil over medium heat.
- Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
- Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
- Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
- Add minced garlic and stir until fragrant.
- Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
- Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
- Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
- Stir to coat all the tvp well, scraping the sides of the pan if needed.
- Let simmer for a minute or two.
- Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
- As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
- Reduce heat to low, and simmer while you cook pasta.
- Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
- Drain pasta and place in large serving bowl.
- Top with bolognese sauce, chopped fresh basil or parsley and serve.
Nutrition Facts : Calories 382.7, Fat 4.2, SaturatedFat 0.7, Sodium 754.6, Carbohydrate 77.7, Fiber 5.7, Sugar 5, Protein 17.3
VEGAN CHORIZO RECIPE BY TASTY
Want another meat-free alternative to add to your meal prep rotation? This quick and easy "chorizo" is the perfect addition to omelets, tacos, and burrito bowls. It might just give classic pork chorizo a run for its money.
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
- Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8-10 minutes, stirring often, until lightly browned.
- Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
- Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
- Serve the chorizo hot in your favorite dishes.
- Enjoy!
Nutrition Facts : Calories 312 calories, Carbohydrate 27 grams, Fat 19 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams
VEGETARIAN SPAGHETTI BOLOGNESE
A vegetarian pasta sauce which I hope will appeal to vegetarians, and to those committed to having at least some meat-free meals. It can, of course, be made using any pasta - either regular or wholemeal. Adapted from a recipe in Karen Meyer's 'The Artful Vegetarian' and posted for the Healthy for the Holidays Challenge. One of my adaptations was to add the carrot, on the recommendation of an old Italian lady who (with reference to pasta dishes made with meat) told me that in her village carrot was the secret ingredient to a successful pasta sauce. Certainly baby carrots add sweetness. If you are not using baby carrots, and if you don't usually add some sweetness, give it a try. You could add a teaspoon of sugar or honey, to taste. Whatever its source, the sweetness blends beautifully with the other flavours, particularly with the tomatoes.
Provided by bluemoon downunder
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook the spaghetti in plenty of boiling water until tender, 10-15 minutes.
- Heat the oil in a large non-stick pan and add the garlic and onions and saute, stirring, for 3-4 minutes; add the red and green pepper, mushrooms and carrot and saute for a further 3-4 minutes.
- Add the tomatoes, brown lentils, tamari, parsley and herbs and cook for 5 minutes until well heated.
- Sprinkle a little tamari on the tofu squares and heat the extra 2 teaspoons of oil in a separate (preferably non-stick) pan and lightly saute the tofu squares until they are lightly coloured on each side.
- Drain the spaghetti and distribute it between 6 serving plates.
- Pour the lentil sauce over the spaghetti, scatter the tofu on top and sprinkle with the chopped almonds.
- Serve with a salad or steamed vegetables.
- NOTES: Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. It is available at health food stores and large supermarkets.
Nutrition Facts : Calories 747.7, Fat 16.8, SaturatedFat 1.9, Sodium 1952.9, Carbohydrate 118.1, Fiber 26, Sugar 11.9, Protein 41.3
VEGETARIAN SPAGHETTI BOLOGNESE
A nutitricious spag bol which doesnt use soya meat substitute
Provided by lindawoolmer
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat olive oil in frying pan and gently fry chopped onion until softened, add garlic, salt, pepper and oregano for 2-3 mins being careful not to let the garlic burn.
- Add the chopped tomatoes to the pan and simmer very gently for 20 mins to thicken the sauce.
- Add the drained lentils and simmer for a further 5 mins until thoroughly heated through.
- Meanwhile boil a large saucepan of water add salt and cook the spaghetti according to the pack instructions.
- Drain the spaghetti, arrange on a plate piling a quantity of the sauce on top. Serve parmesan separately to sprinkle on top.
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