Spaghetti Bean Bolognese Vegetarian Recipes

HEARTY BEAN & LENTIL VEGAN BOLOGNESE

Hearty Bean & Lentil Vegan Bolognese image

Tomatoes and garlic simmered together with lentils and beans for a thick, hearty, and protein-rich take on bolognese.

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 13

Ingredients

1/4 cup extra virgin olive oil
1 medium yellow onion (diced)
6 medium cloves garlic (minced)
2 teaspoons kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 teaspoon crushed red pepper flakes
2 28-ounce cans whole San Marzano tomatoes
1 1/2 cups water
1 tablespoon vegan-friendly granulated sugar
1 cup French green lentils (rinsed)
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can small red beans or red kidney beans, drained and rinsed
Large sprig of fresh basil

Steps:

Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
Serve over your favorite pasta (we're partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE

Roasted Spaghetti Squash with Vegetarian Bolognese image

Guy Fieri is well known for his love of fried chicken and burgers, but in his own kitchen heʼs an expert vegetarian cook - a skill he learned from his late sister, Morgan, who died of melanoma in 2011. Morgan was a vegetarian, and Guy says she inspired him to really get creative with vegetables. (When Guy is honored in February at the South Beach Wine & Food Festival, the tribute dinner will include a vegetarian course in Morganʼs honor.) You can find Morganʼs influence in many of Guyʼs recipes, including this meatless Bolognese. "The goal is to create a full, rich experience," Guy says. "We shouldn't relegate vegetarians to second-class eaters," he says.

Provided by Guy Fieri Bio & Top Recipes

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 25

Ingredients

1 large spaghetti squash (about 3 pounds)
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
2 stalks celery, cut into large pieces
1 medium carrot, cut into large pieces
1 small onion, cut into large pieces
2 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 cups TVP (textured vegetable protein)
3 tablespoons nutritional yeast flakes
1 28-ounce can whole peeled San Marzano tomatoes
1 cup vegetable stock
1 cup oat milk
1 bay leaf
1/2 to 1 teaspoon red pepper flakes
1 large sprig basil
1 sprig oregano
Crispy Kale Chips, for garnish (recipe follows)
1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup)
1 bunch kale
1 teaspoon olive oil
Kosher salt and freshly ground pepper

Steps:

Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.

VEGETARIAN SPAGHETTI BOLOGNESE

Vegetarian Spaghetti Bolognese image

A vegetarian pasta sauce which I hope will appeal to vegetarians, and to those committed to having at least some meat-free meals. It can, of course, be made using any pasta - either regular or wholemeal. Adapted from a recipe in Karen Meyer's 'The Artful Vegetarian' and posted for the Healthy for the Holidays Challenge. One of my adaptations was to add the carrot, on the recommendation of an old Italian lady who (with reference to pasta dishes made with meat) told me that in her village carrot was the secret ingredient to a successful pasta sauce. Certainly baby carrots add sweetness. If you are not using baby carrots, and if you don't usually add some sweetness, give it a try. You could add a teaspoon of sugar or honey, to taste. Whatever its source, the sweetness blends beautifully with the other flavours, particularly with the tomatoes.

Provided by bluemoon downunder

Categories Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

16 ounces whole wheat spaghetti
1 tablespoon oil
4 garlic cloves, crushed
3 onions, diced
1 red pepper, chopped
1 green pepper, chopped
4 baby carrots, grated
3 cups mushrooms, chopped
8 medium tomatoes, chopped
2 cups cooked brown lentils
1 teaspoon tamari (see Notes)
3 tablespoons chopped parsley
1/2 teaspoon dried oregano or 2 teaspoons fresh oregano
1/4 teaspoon dried basil or 2 teaspoons fresh basil
1 cup tofu, cubed
1 teaspoon extra tamari (see Notes) or 1/2 teaspoon vegetable salt
2 teaspoons oil
3/4 cup almonds, chopped

Steps:

Cook the spaghetti in plenty of boiling water until tender, 10-15 minutes.
Heat the oil in a large non-stick pan and add the garlic and onions and saute, stirring, for 3-4 minutes; add the red and green pepper, mushrooms and carrot and saute for a further 3-4 minutes.
Add the tomatoes, brown lentils, tamari, parsley and herbs and cook for 5 minutes until well heated.
Sprinkle a little tamari on the tofu squares and heat the extra 2 teaspoons of oil in a separate (preferably non-stick) pan and lightly saute the tofu squares until they are lightly coloured on each side.
Drain the spaghetti and distribute it between 6 serving plates.
Pour the lentil sauce over the spaghetti, scatter the tofu on top and sprinkle with the chopped almonds.
Serve with a salad or steamed vegetables.
NOTES: Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. It is available at health food stores and large supermarkets.

Nutrition Facts : Calories 747.7, Fat 16.8, SaturatedFat 1.9, Sodium 1952.9, Carbohydrate 118.1, Fiber 26, Sugar 11.9, Protein 41.3

VEGETARIAN BOLOGNESE

Vegetarian Bolognese image

Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn't simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito - the carrot, celery and onion mix that is the traditional base of the the sauce - become the bulk. Tomato paste and soy sauce are toasted to build umami. Then, everything is braised with whole milk, which softens the vegetables and adds silkiness. Swap the cauliflower for broccoli, mushrooms, cabbage, eggplant, or even green lentils, chickpeas or crumbled tempeh. To make it vegan, swap 2 tablespoons oil for butter in Step 1, use nondairy milk, and swap 3 tablespoons nutritional yeast for Parmesan.

Provided by Ali Slagle

Categories dinner, weekday, pastas, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt and black pepper
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large yellow onion, roughly chopped into 1/4-inch pieces
2 medium carrots, roughly chopped into 1/4-inch pieces
1 medium (1 to 1 1/2-pound) cauliflower, stem and head coarsely chopped into pieces no bigger than 1/2 inch
1/4 cup tomato paste
2 tablespoons low-sodium soy sauce
4 garlic cloves, coarsely chopped
3/4 cup whole milk
1 fresh bay leaf or thyme sprig
1 pound rigatoni or another ridged dried pasta, or fresh pappardelle or tagliatelle
1/2 cup finely grated Parmesan, plus more for serving

Steps:

Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons butter with the olive oil over medium-high. When foaming, add the onion, carrots and cauliflower, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.
Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).
Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.
Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup pasta water, the Parmesan and the remaining 1 tablespoon butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.