This Vegan Bolognese is hearty, filling, and easy to make. This is a quick version and you will have your meal ready in under an hour.
Bolognese is such a comforting meal of a meat sauce with pasta. I had just made some homemade pasta and this was a perfect way to use it.
Bolognese comes from the city of Bologna, which is a city in Italy. It is basically a tomato-y cream sauce with meat and vegetables. This vegan version has vegan ground, cashew cream, and fresh pasta. It is comforting and you keep wanting more.
Check it out below!
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Ingredients for Vegan Bolognese
- Carrots. Adds a slight sweetness to the dish
- Celery
- Onion
- Vegan ground. You can use any one that is your favorite. I used impossible ground. If you prefer a more natural option, you can also use chopped mushrooms or lentils.
- Marinara.
- Vegan Cream. I used a homemade cashew cream, but you can use any vegan cream you like. You can also add unsweetened, plain non-dairy milk.
- Pappardelle or Tagliatelle. A wide thicker noodle works better with this type of sauce. You can also use linguini if you can’t find pappardelle. Or make your own (vegan pasta dough recipe here)
Storing It and Extra Tips
Once it has cooled down to room temperature, you can store leftovers in an airtight container. This can be stored in the fridge for up to 5 days.
This is also a freezer-friendly dish; you can store it in the freezer for up to 3 months. Just heat in a microwave or in a pot with a bit of water and enjoy.
Want More?
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Vegan bolognese
Materials
- 1/2 tbsp olive oil
- 1/2 cup grated carrots
- 1/2 cup minced celery
- 1/2 cup minced onion
- 1 lb vegan ground
- 25 oz marinara
- salt and pepper to taste
- 1/2 cup cashew cream or other type of plant cream cashew cream= 1/2 cup soaked cashews plus 1/2 plus 2 tbsp water. Blended and strained.
- 1 tbsp nutritional yeast
- 16 oz pappardelle or tagliatelle
- vegan parmesan on top
- chopped parsley for serving
Instructions
- In a nonstick pan or skillet. heat the olive oil. Add the carrots, celery, and onion and sauté until softened, about 3 minutes.
- Add vegan ground and cooked until browned.
- Pour marinara along with a pinch of salt and pepper. Simmer for 30 minutes until thickened.
- Cook the noodles of choice in salted boiling water. Cook 3/4 of the way. You don't want to overcook it.
- Add in cream and nutritional yeast in the Bolognese. Stir and then add pasta along with 1/4 cup of pasta water. Let thicken, then serve with chopped parsley and vegan parmesan.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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