A comforting bowl of spaghetti bolognese is often what's needed on a chilly Winter day (or any day, really). Loading up on beef, however, can leave you feeling heavy and tired. Solve this problem — and cut back on calories, fat, and cholesterol — with this recipe for vegan bolognese.
We made a batch of this in the office, and the carnivores went just as crazy for the recipe as those who stick to a vegan diet. With all the fresh veggies, herbs, and spices, the bolognese has the flavor of a traditional and homemade sauce, and most tasters were unaware that there was even tempeh in the recipe.
Serve over your favorite pasta or bed of wilted greens.
- 1/4 cup olive oil
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup mushrooms, diced
- 1/2 package tempeh, crumbled
- 1/4 cup red wine
- 1 teaspoon Earth Balance
- Salt and pepper
- 1/2 zucchini, diced
- 1 eggplant, peeled and diced
- 1 carrot, diced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh Italian parsley, chopped
- 12 ounces tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- In a large skillet, heat olive oil on medium heat. Saute the onion and garlic for 5 minutes.
- Add mushrooms and tempeh to the skillet.
- Add red wine and Earth Balance spread, then add salt and pepper to taste; stir.
- Add zucchini, eggplant, carrot, basil, and parsley; stir well to combine. Cook 10 to 12 minutes, until veggies soften.
- Add tomato sauce, and stir. Sprinkle in oregano, rosemary, and red pepper flakes. Cook another 5 minutes.
- If sauce is too thick, add more wine or water; cover, and let simmer 15 minutes, stirring occasionally.
- Remove from heat, and serve over pasta. Garnish with basil and parsley, if desired.
- Pasta, Main Dishes
- 4 servings
- Cook Time
- 60 minutes