Found: A Vegan Bolognese Recipe That Won’t Disappoint

Fanny Frey Pasta

Photo: Courtesy Fanny the Foodie

Hey there!

Who doesn’t love pasta? Who doesn’t love pasta with a rich Bolognese? Who hasn’t tried tons of veggie Bolognese recipes just to be incredibly disappointed afterward?

My answers to those questions are definitely, I do, I do, and I have.

I’m the biggest pasta lover on earth—there’s nothing better than a delicious bowl of pasta; it’s the best! But what really makes a bowl of pasta taste amazing is the sauce that comes with it. I love pesto, I love plain tomato sauce, yet what I always liked the most was my dad’s Ragù. However, then I somehow stopped eating meat, hence I haven’t had that sauce in over two years.

During those two years I’ve been trying over and over again to create the perfect veggie Bolognese. Yet it’s been only just a few weeks ago when I finally came up with a variation that tastes pretty similar to my dad’s and absolutely delicious. Of course, it doesn’t taste exactly the same, yet it does taste amazing. And to be honest, I think it doesn’t really make sense to try to imitate meat. I personally just don’t like using products such as vegetarian mince, and I prefer creating my own vegetable-based minced meat substitute.

I always use a mixture of mushrooms and tofu for my minced meat, and I think it turns out the most delicious if you also add a potato and a carrot. Then, of course, the herbs: You need fresh rosemary and sage. Those two are definitely essential. Also add a bay leaf, and you’re all set.

This recipe makes enough for four to six people.

INGREDIENTS

1 small carrot, roughly chopped
1 small potato, roughly chopped
4.5 oz mushrooms
100g tofu
1 onion, finely chopped
1 clove of garlic, finely chopped
1 can (14 oz) diced tomatoes
3.5 oz tomato puree
½ tsp paprika
Salt
1 sprig of rosemary
2 sage leaves
1 bay leave
3.5 oz red wine
3.5 oz water
Olive oil

INSTRUCTIONS

  1. Add the carrot, potato, mushrooms, and tofu into a food processor. Pulse until all the ingredients are finely chopped. It should still be slightly chunky; you are not aiming for a paste-like consistency.
  2. Heat up some olive oil in a pan and fry the garlic and onion until the onion has become translucent.
  3. Add the mushroom mixture. Continue frying over medium heat until the mixture has developed some color and its volume has reduced slightly.
  4. Add the diced tomatoes, tomato puree, paprika, all of your herbs, salt to taste, red wine, and water. Let the mixture come to a bubble, cover with a lid, lower the heat, and let it cook for approximately 30 minutes.
fanny frey pasta 2

Photo: Courtesy Fanny the Foodie

Voila: That is how I prepare my veggie Bolognese. One of the things I love about this recipe is that it involves hardly any actual cooking. I guess the active cooking time would probably be less than 10 minutes. What a perfect weeknight meal, right? Plus, it tastes just amazing, so rich, so flavorful, and so delicious. Perfect on top of a bowl of spaghetti or, if you happen to have spare time on your hands, homemade pasta.

I hope you’ve had a wonderful weekend and a great start to the new week.

Bisous,

Fanny the Foodie

Fanny is first and foremost a major foodie. She loves anything about food: She loves preparing it, styling it, shooting it, and, of course, eating it. Her blog is her creative outlet on which she weekly publishes plant-based recipes. From the most indulgent chocolate treats to healthy breakfasts and delicious dinner recipes, she’s got you covered. Follow along on Instagram at @fannythefoodie.

share