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.
1 small carrot, roughly chopped
1 small potato, roughly chopped
4.5 oz mushrooms
1 onion, finely chopped
1 clove of garlic, finely chopped
1 can (14 oz) diced tomatoes
3.5 oz tomato puree
½ tsp paprika
1 sprig of rosemary
2 sage leaves
1 bay leave
3.5 oz red wine
3.5 oz water
- 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.
- Heat up some olive oil in a pan and fry the garlic and onion until the onion has become translucent.
- Add the mushroom mixture. Continue frying over medium heat until the mixture has developed some color and its volume has reduced slightly.
- 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.
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.
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.