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Bolognese Sauce [Vegan]

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Spaghetti with meat sauce was always the ultimate comfort food for me. It’s hard to think of anything quite as satisfying. But alas, I don't eat meat anymore, so what to do? Come up with a killer vegan bolognese sauce, of course!

This one is particularly chewy and meat-like, because it has not just one, but three “meaty” ingredients: tempeh, mushrooms and lentils. Could this be the vegan holy trinity?

Vegan Bolognese Sauce

This Recipe is :

Vegan

Serves

8

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 large cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 1/2 small green bell pepper, finely chopped
  • 1 small carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 8-ounce package tempeh, crumbled
  • 8 ounces cremini or white mushrooms, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 6-ounce can tomato paste
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup dried red lentils
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can whole tomatoes, undrained, chopped
  • 1 cup dry red wine
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon salt, or up to 1 teaspoon, to taste

Preparation

  1. Heat the oil over medium heat in a large dutch oven. Add the garlic, onion, bell pepper, carrot, celery and crushed red pepper, and saute for 5 minutes, stirring occasionally.
  2. Turn the heat up a bit, add the mushrooms and tempeh and cook for 3 minutes, stirring constantly. Lower the heat back to medium, stir in the tomato paste and cook for 2 minutes more. A
  3. dd the herbs, tomatoes, parsley and wine, and bring to a boil. Reduce heat and simmer, partially covered, for 10 minutes. Add the lentils and cook until they just tender. This usually takes 20 minutes, but I’ve had some lentils take a lot longer. So keep tasting it along the way to determine when it’s done. If the sauce gets too dry, add a bit of water. Add salt at the end of the cooking time. Serve on whole wheat spaghetti or use in lasagna.

 

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AUTHOR & RECIPE DETAILS


photo

Cathy Elton is a Brooklyn–based writer who has the rare blog that focuses specifically on heart-healthy food. She came to this subject the hard way, as a result of finding out she had hereditary heart disease in her 40s. But she turned her health problem into a cooking challenge and developed a heart-healthy vegetarian cooking style that’s still spicy, satisfying and adventurous. She shares her original recipes on What Would Cathy Eat?


 

 

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27 comments on “Bolognese Sauce [Vegan]”

Click to add comment
Sara Ozcoz
2 Years Ago

Mmmmm


Reply
Erik Vega
12 Dec 2014

hajajajjajajaja pos ale ya tienes salsa pa los spaguettis

Sara Ozcoz
12 Dec 2014

Jajajajaja oye!! La podrías probar tu también... A ver si te convenzo

Erik Vega
2 Years Ago

Sara Ozcoz


Reply
Sagar Lama
2 Years Ago

Mmmmm Yummm!!


Reply
Eileen Francisco
2 Years Ago

I just need to go to your restaurant please. I don't like cooking.


Reply
Tracey Elaine
2 Years Ago

may have to give this a try... we have not eaten bolognaise in years.. since I switched to meat free options


Reply
Anna Bernburg
2 Years Ago

Simon mss voor morgen?


Reply
Yolaine Caraballo
2 Years Ago

Mi comida preferida


Reply
Char Bodley
2 Years Ago

Genevieve Elliott


Reply
Genevieve Elliott
12 Dec 2014

Mine had mushrooms but I don't like tempeh.

Erin Cole
2 Years Ago

Glenda Mc Cray-Fikes


Reply
Steven Wright
2 Years Ago

Mirian Silva


Reply


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