Meatless Bolognese Spaghetti Sauce
Bolognese style spaghetti sauce served on gluten-free pasta
Spaghetti meat sauce, minus the meat ...
This is my recipe for vegan spaghetti bolognese sauce. It’s rich in protein and the texture of this sauce is reminiscent of the traditional meat version. This recipe is a staple in our household repertoire of vegan meals and my kids really enjoy it.
A perfect spaghetti sauce to serve with your favorite pasta
Makes 8 servings
Ingredients
2 cans (796ml) diced tomatoes
1 can (156ml) tomato paste
300ml strained tomatoes
1 package (227g) white or brown button mushrooms
8 garlic cloves, peeled and crushed
2 yellow onions, finely chopped
1 cup (250ml) cooked lentils, rinsed
2 tablespoons of vegan butter, or regular
Optional: 1/2 cup (125ml) of red wine or Vermouth
1 cup (250ml) store-bought frozen spaghetti vegetables
3 tablespoon of a mix of the following spices: parsley, oregano, basil, tarragon, thyme or store-bought Italian or Greek spices
2 bay leaves
2-3 tablespoon maple syrup (or to taste ; to slightly neutralize the acidity of the sauce)
1 tablespoon vegan or not vegan Worcestershire sauce
A few drops of Tobacco sauce, or a little more if you want a spicy sauce
500ml (2 cups) veggie ground beef, regular
Optional: 1 tbsp nutritional yeast
Salt and pepper, to taste
This sauce is rich in flavour and nutrients
Preparation
In a large skillet, melt the butter over medium-high heat and brown the mushrooms so that they are lightly caramelized. Place the mushrooms in a large pot (the one you will use to make your spaghetti sauce).
Melt 1 tbsp butter in the same pan and brown your onions so that they are lightly caramelized. Add your onions to your large pot.
Add all the ingredients to your pot, except the veggie ground meat, and bring everything to a boil. Then, lower the heat to low, and let your sauce simmer for 2 hours, stirring occasionally.
After 2 hours, add the veggie ground beef and the wine and continue cooking for an additional 30 minutes to 1 hour.
Season your sauce to taste and serve over your favorite gluten-free pasta.
The sauce will keep for 1 week in the fridge or 4 months in the freezer.
A perfect vegan spin on a meat sauce staple
Discover my other plant-based meal ideas on Instagram!
Have you tried my hearty vegan chili recipe?