Recipe: Tasty Vegetable Bolognese Sauce (Vegan/Vegetarian)

Vegetable Bolognese Sauce (Vegan/Vegetarian). Hearty vegan bolognese sauce made with tofu, walnuts, mushrooms and lentils for a super satisfying, high protein and deliciously textured bolognese. This vegetarian bolognese recipe is made with all vegetables. A delicious meatless vegetarian "meat" sauce recipe that is sure to impress!

As a vegetarian, I was tempted to keep the traditional parmesan cheese and milk in this sauce. If you consume dairy products, by all means swap these into the. Here's another delish sauce recipe, the humble favourite, the Bolognese sauce! You can cook Vegetable Bolognese Sauce (Vegan/Vegetarian) using 21 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Vegetable Bolognese Sauce (Vegan/Vegetarian)

1. You need of Produce.
2. You need 200 gms of Mushrooms (processed).
3. It's 1 of Carrot (cut into smallish chunks).
4. Prepare 1/2 of Leek (Approx 130gms) (chopped).
5. It's 130 gms of Cherry Tomatoes.
6. You need 50 gms of Baby Spinach.
7. You need 1/2 Cup of Frozen Peas.
8. You need 1 of Medium Onion (finely chopped).
9. It's 1 of Garlic Clove (crushed).
10. Prepare 1/2 Cup of Fresh Basil Leaves.
11. You need 1/2 Cup of Fresh Parsley.
12. Prepare of Others.
13. Prepare 1 tsp of Dried Oregano.
14. You need 1 tsp of Dried Mixed Herbs.
15. It's 2 tsp of salt.
16. It's 1 tsp of Ground Black Pepper.
17. It's 2 of Bay Leaves.
18. It's 1 tsp of Paprika Powder.
19. It's 1 Can of Chopped Tomatoes.
20. Prepare 1 Cup of Tomato Passata.
21. Prepare 1 tbs of Olive Oil.

This one has a special place in our hearts because. Easy Lentil Bolognese (Vegan!) This post may contain affiliate links. Lentil Bolognese is a hearty vegetarian pasta sauce, made with protein-packed lentils. I love how filling and flavorful this sauce is, using easy pantry ingredients.

Vegetable Bolognese Sauce (Vegan/Vegetarian) instructions

1. Prepare the ingredients as per the ingredients list above. Place Mushrooms in a Food processor and blitz lightly. Don't over blitz creating a paste..
2. In a pot, add olive oil. Add onions and saute for 2mins, add the garlic and saute for another 5 mins. Add the leek and continue to saute on low another minute. Add the carrot, Mushrooms, herbs and Spices & leaves (I added a chilli also). Stir and fry on a high flame, stirring regularly for approx 5 minutes..
3. Add the tomato can and passata, stir and sit to simmer for approx 30mins. At the 25minute mark, throw in the cherry tomatoes. After approx 30mins (or when Carrots soft), thrown in the Peas and Spinach and stir in. This only needs to cook for another minute or so and switch off and serve.

From vegan Alfredo to mint chutney, there's something for everyone here! Tofu Vegetable Kebabs With Peanut Sauce. Roasting kebabs doesn't have to be over now that. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil.