Pasta With Vegetarian Bolognese Sauce
Recipe: Pasta With Vegetarian Bolognese Sauce
Pasta with Vegetarian Bolognese Sauce is a protein rich, delicious, comforting main meal dish. The sauce has the meaty texture without any meat, the umami from the mushrooms and did I mention it is wholesome? Inspired by the classic bolognese sauce, I sometimes replace the soya mince with lentils or mushrooms.
Why Vegetarian ‘Bolognese’ Sauce
All you vegetarian out there, have you ever noticed how limited your choice of a sauce with pasta gets when you go to a restaurant? When a non vegetarian orders spaghetti or any other pasta with a sauce, the sauce is rich not only with tomatoes and meat but also vegetables. So how difficult is it for the chef to make a simple tomato vegetable sauce or a white sauce with vegetables? Not too difficult but all you get served is a plain white sauce or a plain tomato sauce with the pasta. How boring. I love spaghetti and make my own ‘bolognese’ sauce at home sans the meat. I am not out to insult the fine italian chefs but just trying to make pasta more appetizing for the vegetarians or vegans.
What Is Bolognese Sauce?
Bolognese sauce made originally in Bologna is a meat and vegetable based tomato sauce. Minced meat from pork, beef is used along with finely chopped carrots,celery and tomatoes. Some add wine, pancetta, different vegetables, a mixture of herbs. The method varies from home to home.
My Version Of ‘Bolognese Sauce’
When I don’t have soya mince, I use whole lentils or more mushrooms. The ideal choice would be portobello or oyster mushrooms, but one can easily use white button or cremini ones. Addition of vegetables largely depends on what I have in the fridge. But my go to vegetables, are carrots, mushrooms and celery for the flavour. Sometimes I add eggplant, zucchini, bell peppers, cauliflower. Onion and garlic add flavour. Use fresh, canned tomatoes or passata. I prefer using canned tomato puree or passata as it thicker than fresh pureed tomatoes. In the end, as such there is no fixed recipe.
Sharing This Recipe With Sunday Funday Group
The first time I made a veggie version of bolognese sauce back in may 2012, I had used mushrooms and fresh tomatoes. The sauce turned out much thinner. Over time added more vegetables. Today would like to share the tried and tasted version with this group. The theme suggested by Sue is Pasta.
Some Pasta Dishes On My Blog, Please Check Them Out
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Ingredients Required For Pasta With Vegetarian Bolognese Sauce
Soya Mince
Soya Mince is an ideal source of protein for vegetarians. It is the made from the by-product (defatted soya flour) that is produced when extracting soya oil. The granules are soaked in water and then washed before using it in any dish. This is done so to remove that strong pungent smell. Also cooking period gets shortened when soaked soya mince is used. If you don’t have the mince then use soya chunks. After soaking it, squeeze out the water and process in a food processor to a coarse texture.
You can easily replace the soya mince with soaked lentils or mushrooms. The protein content will vary.
Carrot
Peel and chop finely or process in a food processor to a coarse texture with other vegetables.
Celery
1-2 medium stalks. Chop finely or process in a food processor to a coarse texture with other vegetables.
Mushrooms
Wipe the mushrooms with a damp cloth. Then chop finely or process in a food processor to a coarse texture with other vegetables.
Onion
Peel and chop finely. Can use red, white or yellow onion.
Garlic
Peel and chop finely or mince it.
Cauliflower
Separate the florets and wash them. After that chop finely or process in a food processor to a coarse texture with other vegetables.
Tomato Sauce |Puree
Use passata, canned tomato puree or fresh tomato puree. If you are using fresh tomato puree, I recommend that you cook it to a thick consistency before adding to the bolognese sauce.
Dried Herbs
I have used basil and oregano. You can opt to use mixed herbs or fresh herbs.
Sugar
Add a little to balance the flavours.
Salt
Add according to your taste. I have used table salt.
Black Pepper
Freshly cracked black pepper adds so much flavour. Can use ready made pepper powder.
Olive Oil
As I want to make the sauce healthy, I tend to use less oil. Feel free to add a bit more.
Water or Stock
Add 1-2 cups, according to how thick or thin you want the sauce to be.
Pasta
Can use spaghetti, fettucine or linguine. Generally, dry pasta 56g (2oz) per person is a healthy guidance. To enjoy pasta when on a weight loss plan, 1 cup of cooked pasta is the recommendation. But beware of too much cheese, creamy sauces, or too much oil pasta.
Cheese
To serve with the pasta. Can use any cheese of your choice – mozzarella, cheddar , mixed or parmesan.
Watch How To Make Vegetarian Bolognese Sauce
PASTA WITH VEGETARIAN BOLOGNESE SAUCE
Ingredients
FOR THE VEGETARIAN BOLOGNESE SAUCE
- ½ cup soya mince
- ½ cup onion finely chopped
- 1 tbsp garlic minced
- 200 g mushrooms
- 100 g carrot
- 2 stalks celery
- 200 g cauliflower
- 2 cups tomato sauce thick
- 1 tsp basil dried
- 1 tsp oregano dried
- 1 tsp sugar
- 1-1½ tsp salt
- ½ tsp pepper powder coarse
- 2 tbsp olive oil
- 1-2 cups water or stock
FOR THE PASTA
- 12 oz spaghetti, fettucine or linguine
- 4 litres water
- 1 tsp salt
TO SERVE
- 100 g cheese of your choice grated
Instructions
PREPARATION OF VEGETARIAN BOLOGNESE SAUCE
- Soak soya mince in warm water for 15 minutes.
- Remove the water and wash the soya with normal tap water. Keep it on the side till required.
- Roughly chop carrot, celery stalks and mushrooms into chunks.
- Break up the cauliflower florets.
- Process the above vegetables in a food processor to a coarse texture. Remove from the jug into a bowl and keep on the side.
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and stir fry till it becomes soft and begins to turn light brown.
- Add the minced garlic and saute for 1 minute.
- Add the soya mince and stir fry for 1-2 minutes.
- Add the roughly processed vegetables. Stir fry for 1-2 minutes.
- Add the herbs and salt. Mix well.
- Add the tomato sauce and sugar. Mix well. If the sauce is too thick you may need to add ½ cup water so that the soya mince can cook well.
- Cover the pan and allow the sauce to simmer over medium low for 15 minutes or till the soya mince is cooked. Stir the sauce occasionally so that it does not stick to the bottom of the pan.
- Add the black pepper and mix well.
PREPARATION OF THE PASTA
- Heat about 4-5 litres of water in a large pan.
- When it begins to boil, add the salt.
- Then add the pasta and stir gently for a few minutes so that it does not stick to each other.
- Cook the pasta as per the timing given on the package or box.
- Drain out the water.
TO SERVE
- Add hot pasta to a serving plate.
- Add some vegetarian bolognese sauce. About ¾ -1 cup per person. It all depends on how much sauce each person prefers.
- Sprinkle some cheese and serve.
Notes
- To replace soya mince with lentils, take about ½ cup dry lentils. Soak them in warm water for 15 minutes for easier cooking.
- If you want to replace the mince with mushrooms, 1 cup in addition is a good guidance. Don't forget to include the 200g as required by the recipe.
- If you are going to add eggplant, it is best to peel it and chop it finely.
- Add herbs of your choice.
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8 Comments
Linsy Patel
January 30, 2016 at 2:02 pm
looks lovely with all the goodness of vegetables in it.
Camilla Hawkins
January 30, 2016 at 5:11 pm
This veggie bolognese looks so delicious, I'm sure my family would love it:-)
Wendy Klik
April 21, 2024 at 11:38 am
I often use mushrooms to replace meat when cooking vegetarian. I love the addition of cauliflower to this sauce.
mayurisjikoni
April 22, 2024 at 10:56 pm
Thank you so much Wendy. Nowadays I add soya mince as that increases the protein content.
Sneha Datar
April 25, 2024 at 8:02 am
This looks so fresh and delicious – I love all the veggies sauce!
mayurisjikoni
April 26, 2024 at 4:00 pm
Thanks Sneha.
Renu
April 26, 2024 at 7:25 am
I liked the idea of replacing meat here with soya mince. I would try this as I am a vegetarian and wanted to taste this sauce. Thanks for the recipe
mayurisjikoni
April 26, 2024 at 3:56 pm
You’re most welcome Renu. Hubby reckons that it has the same texture as the meat one. And you can easily use the sauce for lasagna too.