Vegetable Bolognese Sauce (Vegan/Vegetarian). To replace the meat, I used a mixture of mushrooms, ground walnuts, and textured soy protein. As a vegetarian, I was tempted to keep the traditional parmesan cheese and milk in this sauce. It's high in protein and low in fat, tastes like the classic recipe, but is much healthier.

I use riced cauliflower and mushrooms to recreate the traditional 'hamburger' used in this sauce. Very rich, very flavorful, and VERY satisfying. Try this vegetarian lentil bolognese sauce (which also happens to be vegan) for a nice alternative to the classic! You can cook Vegetable Bolognese Sauce (Vegan/Vegetarian) using 21 ingredients and 3 steps. Here is how you cook that.

Ingredients of Vegetable Bolognese Sauce (Vegan/Vegetarian)

1. Prepare of Produce.
2. You need 200 gms of Mushrooms (processed).
3. You need 1 of Carrot (cut into smallish chunks).
4. It's 1/2 of Leek (Approx 130gms) (chopped).
5. Prepare 130 gms of Cherry Tomatoes.
6. It's 50 gms of Baby Spinach.
7. Prepare 1/2 Cup of Frozen Peas.
8. Prepare 1 of Medium Onion (finely chopped).
9. Prepare 1 of Garlic Clove (crushed).
10. You need 1/2 Cup of Fresh Basil Leaves.
11. You need 1/2 Cup of Fresh Parsley.
12. You need of Others.
13. You need 1 tsp of Dried Oregano.
14. You need 1 tsp of Dried Mixed Herbs.
15. You need 2 tsp of salt.
16. Prepare 1 tsp of Ground Black Pepper.
17. You need 2 of Bay Leaves.
18. You need 1 tsp of Paprika Powder.
19. It's 1 Can of Chopped Tomatoes.
20. You need 1 Cup of Tomato Passata.
21. You need 1 tbs of Olive Oil.

Lentils are a great source of protein I am saying it could feed a large family, twice! Packed full of hearty vegetables, and my the quick-cooking red lentil variety, this dish was a true. Vegan Bolognese Sauce: This scrumptuous sauce is a vegan take on the classic bolognese recipe. I dare you to try it and not fall in love with its hearty, smokey flavor!

Vegetable Bolognese Sauce (Vegan/Vegetarian) instructions

1. Prepare the ingredients as per the ingredients list above. Place Mushrooms in a Food processor and blitz lightly. Don't over blitz creating a paste..
2. In a pot, add olive oil. Add onions and saute for 2mins, add the garlic and saute for another 5 mins. Add the leek and continue to saute on low another minute. Add the carrot, Mushrooms, herbs and Spices & leaves (I added a chilli also). Stir and fry on a high flame, stirring regularly for approx 5 minutes..
3. Add the tomato can and passata, stir and sit to simmer for approx 30mins. At the 25minute mark, throw in the cherry tomatoes. After approx 30mins (or when Carrots soft), thrown in the Peas and Spinach and stir in. This only needs to cook for another minute or so and switch off and serve.

The addition of smoked tempeh replaces the texture of hamburger and the flavor of the pancetta or. A Bolognese sauce is defined by meat and dairy, which makes creating a convincing vegan version a real challenge. But alas, I don't eat meat anymore, so what to do? Come up with a killer vegan bolognese sauce, of course! This one is particularly chewy and meat-like, because it has not just one, but three "meaty" ingredients: tempeh.