Vegetable Bolognese Recipes

VEGETABLE BOLOGNESE RECIPE

Steps:

• Add baby bella and shitake mushrooms to a food processor and either pulse or shred, until minced
• Transfer mushrooms to a large skillet or dutch oven
• Add celery chunks, carrot chunks, garlic cloves, and onion pieces to the food processor and pulse/shred
• Add the celery/carrot/garlic/onion mixture to the mushrooms in the pan
• Add 1 teaspoon of salt and 1/2 teaspoon of pepper to the vegetables
• Turn the burner on medium high heat and sautee vegetables for 25-30 minutes, stirring often, until vegetables cook down and most of the liquid evaporates
• Puree diced fire roasted tomatoes in the food processor until smooth
• Add the pureed tomatoes to the vegetables along with the basil, oregano, nutritional yeast, and sugar
• Taste and add any seasonings if necessary (if it tastes too acidic, add a little more sugar as necessary)
• Heat until hot throughout, then serve
• Serve over spaghetti and topped with parmesan cheese, if desired

VEGETARIAN BOLOGNESE

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.

VEGGIE BOLOGNESE SAUCE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
• Roughly chop the Mediterranean veg.
• Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
• Add the alliums and garlic. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
• Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
• Use a potato masher to gently crush the veg, breaking down any bigger lumps.
• Add the lentils and tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
• Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
• Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a veggie cottage pie or lasagne.

VEGETARIAN BOLOGNESE

Steps:

• Toast fennel seeds, red pepper, and bay leaves in a skillet over medium for 2 minutes, stirring often, until fragrant. Cool 10 minutes. Transfer to a spice mill (or mortar and pestle); finely grind. Set aside.
• Place porcini mushrooms and 1 1/2 cups warm water in a bowl; let stand 15 minutes. Drain, reserving 1/2 cup soaking liquid. Finely chop mushrooms; set aside.
• Pulse shiitake mushrooms, onion, carrots, and celery in a food processor until finely chopped, 10 to 12 times.
• Heat oil in a large Dutch oven over medium. Add tempeh; cook 5 minutes or until golden. Add shiitake mixture, salt, and pepper; cook 10 minutes or until softened. Add garlic, ground spices, and chopped porcinis; cook 5 minutes or until mixed well.
• Pulse tomatoes in a food processor until finely chopped, 8 to 10 times.
• Stir chopped tomatoes, milk, wine, cheese rind, oregano, basil, sugar, and reserved 1/2 cup porcini soaking liquid into tempeh mixture in Dutch oven. Reduce heat to medium-low, and simmer, partially covered, stirring occasionally, about 1 hour. Remove cheese rind; stir in grated cheese.
• Cook spaghetti per package directions. Toss with butter to coat; serve with Bolognese; garnish with fresh basil, if desired.

RIGATONI WITH VEGETABLE BOLOGNESE

Steps:

• Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
• Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

DELICIOUS VEGETARIAN BOLOGNESE

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
• Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
• In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
• Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
• Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
• To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.

VEGETABLE BOLOGNESE WITH PAPPARDELLE

Steps:

• First, in a food processor or mini-chopper, finely chop the onion, celery, carrots, mushrooms, and garlic. Place them onto a plate. Set them aside.
• Next, heat olive oil with 1 tablespoon of butter in a large saucepot or in a Dutch oven, and over medium heat. When the butter is melted, add the vegetables, and all at once. Then season the vegetables with 1 teaspoon of salt and add some fresh black pepper (to taste).
• Cook the vegetables until they softened, about 4 to 5 minutes.
• Now let's deglaze the vegetables! Pour in the wine, and bring it to a low simmer. Using a wooden spoon, stir and scrape up the browned bits on the bottom of the pan. Then cover with a lid and simmer until most of the liquid is absorbed about 3 to 5 minutes.
• Stir in the fresh basil.
• NEXT, open the can of San Marzano peeled tomatoes. Toss the entire can into a food processor, (you can do this in small batches if needed) and only pulse 3 times. Or you can crush them with your hands. You want the tomatoes to be chunky, this will add some texture to the sauce. Transfer them into the pot with the vegetables. Stir and cover with the lid.
• Continue to simmer the sauce on low heat, for about 25 to 30 minutes, until the sauce thickens a little. Toss in the remaining 1 tablespoon of butter. Taste the sauce, and adjust the seasonings as desire. And Turn off the heat.
• Meanwhile, in a large pot of boiling water. Toss in 2 teaspoons of salt. Then toss in the pappardelle pasta and follow the directions to the package. Pappardelle should be al-dente, which means tender to the bite. Do not overcook the pasta.
• Drain the Pappardelle, and toss in one or two additional tablespoons of butter into the pasta, stir until the butter is completely melted. This will give a shiny appearance to the pasta before you serve it.
• Then stir into the pasta some vegetable bolognese sauce ( about 1/2 cup, or so) to coat the noodles.
• Serve pappardelle in pasta dishes with additional bolognese sauce on top, and garnish with freshly chopped basil on top. Serve with grated cheese at the table.
• Yields: 5 1/2 cups of vegetable sauce

VEGETARIAN BOLOGNESE

Steps:

• Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
• Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

VEGETABLE BOLOGNESE

Steps:

• In a small bowl, just cover the porcini with boiling kettle water to rehydrate them. Peel the onions, garlic and carrots, trim the celery and finely chop it all with the rosemary leaves. Place a large casserole pan on a medium-low heat with 1 tablespoon of oil, then add the chopped veg, rosemary and the bay. Cook with a lid on for 20 minutes, or until softened, stirring occasionally.
• Scoop out and finely chop the porcini and add to the pan with the soaking water, leaving any gritty bits behind. Turn the heat up to medium-high, pour in the Chianti, then leave to cook away. Tip in the lentils (juice and all), and the tomatoes, breaking them up with a wooden spoon. Half-fill each tomato tin with water, swirl around and pour into the pan. Bring to the boil, then reduce to a medium-low heat and simmer for 35 minutes, or until thick and delicious. Taste and season to perfection.
• Meanwhile, cook the spaghetti in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Toss the spaghetti through the Bolognese, loosening with a little reserved water, if needed. Finely chop the top leafy half of the parsley, finely grate over most of the Parmesan and stir both through the pasta, then divide between your plates, grate over the rest of the Parmesan and tuck in.