Vegan bolognese
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.
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.