Vegetarian Bolognese
This vegetarian bolognese is a plant-based twist on the classic Italian meat sauce. A heart and filling dish packed with plant-based protein that's perfect for chilly, rainy days.
Servings: 5 servings
Calories: 394kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 3 cloves garlic, minced
- 2 1/2 cups frozen vegan ground "beef"
- 1 tablespoon tomato paste
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 28 oz marinara sauce
- 1 1/2 cups vegetable broth
- 5 servings pasta
- For serving: vegan parmesan cheese, fresh parsley
Instructions
- Place a large saucepan or dutch oven over medium heat and add the olive oil. When hot, add the onion, carrot, and celery then stir fry for a further 3-5 minutes.
- Add the garlic and sauté for another 1-2 minutes then add the vegan ground "beef" and cook for 5 minutes. Stir in the tomato paste, vegan Worcestershire sauce and Italian seasoning.
- Add the marinara sauce and broth to the pot and stir to combine. Bring the sauce to a simmer then stir in the bay leaf, salt, and pepper. Cover with a lid and leave to simmer for 30 minutes, stirring occasionally.
Notes
Fridge: store any leftover vegetarian bolognese in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet on the stovetop.
Freezer: leftover vegetarian bolognese can be frozen in an airtight container in the fridge for up to 6 months. Allow to thaw overnight in the fridge. Reheat in the microwave or in a skillet on the stovetop.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 60g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 920mg | Potassium: 951mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2828IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 4mg