Vegetarian Bolognese Recipe
User Reviews
5
Vegetarian Bolognese Recipe
Description
The Vegetarian Bolognese Recipe involves pulsing onions, garlic, carrots, mushrooms, and cauliflower in a food processor for a fine mince that mimics ground meat. These vegetables are slowly cooked in olive oil until softened and their natural moisture evaporates, concentrating the flavors. The sauce is then built by adding crushed tomatoes, tomato paste, water, spices like red pepper flakes and oregano, and freshly grated Parmesan cheese for depth and slight creaminess.
This sauce offers a hearty texture and a balanced flavor profile combining umami from mushrooms and richness from parmesan, making it suitable for pairing with gnocchi or pasta. It's a versatile base that holds up well as a make-ahead meal, allowing flavors to meld over time.
For convenience, the sauce stores well in the refrigerator for a few days and also freezes effectively. When freezing, spreading it flat in a freezer bag helps with storage and thawing. Substitutions for vegetables can be made except for mushrooms, which provide an essential meaty element to the sauce's texture and flavor.
Ingredients
- 1 yellow onion peeled and minced, small
- 3 garlic peeled, cloves
- 1 carrot peeled and minced, large
- 8 ounces cremini mushrooms
- 1/2 head cauliflower florets removed and stems trimmed
- 1 (26-ounce) can crushed tomatoes
- 1/4 cup water
- 2 tablespoons tomato paste
- 2 teaspoons kosher salt or to taste
- 1/2 red pepper flakes crushed
- 1/4 cup parmesan-reggiano cheese plus more as garnish, finely grated
- 1 pound cauliflower gnocchi or pasta of choice
Instructions
- Pull out your food processor. If you don’t have one, you can just minced everything with a knife. But I do love the fine mince that is provided by the food processor because it makes it almost “ground.” Add the onion and garlic and pulse until diced. Repeat with the carrot, cremini mushrooms and cauliflower.
- In a medium Dutch oven, set over medium-low heat, add the olive oil. When warm, add the minced onion, garlic and carrot; cook until softened about 10 minutes.
- Then add the mushrooms, and cauliflower, adding a few tablespoons of olive oil if needed (I needed it). Cook, stirring frequently, until liquid has released from the vegetables and evaporates and they’re totally softened, about 10 minutes. Pour in the crushed tomatoes, tomato paste, water, salt, dried oregano, red pepper flakes and finely grated Parmesan. Cook for an additional 15 minutes, just until the flavors have married together. Give it a taste and adjust the salt to your liking. Turn the flame to low to keep warm while you cook the gnocchi/paste.
- To cook the cauliflower gnocchi, add a tablespoon of olive oil to a non-stick skillet. When warm, add the gnocchi and cook for about 2 minutes on each side, until lightly golden brown. Add a ladle or two of the sauce and cook for an additional 2 minutes. Divide amongst bowls and top with another spoonful of “bolognese.” Garnish with parmesan cheese, basil leaves, more crushed red pepper…if you’re into that sort of thing.
- You’ll end up with leftover ‘bolognese’—good! This freezes so well. Add to a freezer-safe container and place in the freezer. To thaw, transfer to the fridge or leave out on the counter.
Notes
- This sauce can be made ahead and stored in the refrigerator for several days.
- Freeze cooled sauce flat in freezer bags for easier storage and quicker thawing.
- Mushrooms are essential for the sauce’s texture and flavor and should not be replaced.
- Other vegetables can be substituted according to preference without losing the sauce’s character.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 532kcal | 27% |
| Carbohydrates | 105g | 35% |
| Protein | 21g | 42% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 3497mg | 146% |
| Potassium | 1310mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 5447IU | 109% |
| Vitamin C | 80mg | 89% |
| Calcium | 285mg | 29% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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