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Vegan Bolognese

Vegan Bolognese

Contributed by : Cindy Rivait
cindy-rivait-20230501005508
Canadian Recipes : Dinner Recipes

While vacationing down in the Florida Keys my sister-in-law, Bern, made this delicious Vegan Bolagnese pasta dish and it was amazing!!!!  I am not one to whip up a delicious meal, I am better at clean up in the kitchen over cooking. But this was so easy peasy and goof proof as this was the first time I made it, it was as delicous as Bern's.

Total Time

1 hr 10 mins

Prepare Time

10 mins

Cook Time

1 hr

Recipe Servings

4

Ingredients of
Vegan Bolognese

  • 1 can whole tomatoes (preferably from an Italian market)
  • 1 pkg of Borrelli spaghetti
  • Garlic (2-5) 
  • celery (3-4)
  • carrots (3-4)
  • mushrooms 2 pkgs
  • cooking onion (1)
  • 1 cup of walnuts
  • fresh basil sprigs to taste
  • Italian seasoning to taste
  • salt and pepper
  • 1/2 cup veggie stock (roughly to taste)
  • Soya Sauce 2 tbsps

 

How to Make
Vegan Bolognese

  1. Chop the carrots & celery in 1-2 inch pieces.
  2. Place onion, garlic, walnuts & chopped carrots & celery pieces in food processor.  Keep in mind these ingredients give it the hamburg texture.  DO NOT OVER PROCESS.  Just lightly pulse for chunky ingredients.  
  3. In a deep frying pan saute garlic & onion in butter and olive or avocado oil until flavour is released.
  4. To the deep frying pan with garlic & onion, add 1 can of whole tomatoes and saute on low for about an hour sitrring constantly until juice evaporates. 
  5. In a separate pan, saute the mushrooms for a few minutes then add the carrots, celery and walnuts for a few minutes 3- 5, then add a pinch of salt & pepper.
  6. Add sauted veggies to the tomatoe sauce.  Add Soya sauce and broth to taste. Feel free to add some parmesan cheese to the sauce while simmering.

Serve over pasta and add more grated parmesan cheese to your preference.  

ENJOY!

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