Vegan Bolognese... yummy!!!

  • Bigolbear

    Posts: 528

    Sep 19, 2011 3:58 PM GMT
    Ingredients
    2 large onions
    4 Garlic cloves (chopped chunky)
    2 tsp Minced garlic (or to taste)
    2 cans of Tomato paste
    1 can (400g) Diced tomato
    1 can (400g) Lentils
    2 cup Cabbage (very finely chopped)
    2 cup Grated carrot
    3 Fresh tomato, diced
    Half green bell pepper
    Half cup summer/yellow squash (chopped into tiny pieces)
    0.5- 1 cup frozen spinach
    2/3 can of Peas

    Pepper (to taste)
    4 tbs dried mixed Italian herbs (oregano, basil, bay leave, dill, rosemary etc)
    1 bunch Fresh basil
    1 cup of water
    4 tbs sugar



    Directions
    Soften onions and garlic chunks in pot.
    Add canned tomato, stir in in tomato paste, dry herbs, pepper and garlic, cup of water and 4 tbs of sugar then reduce heat.
    Add cabbage, bell pepper, squash, spinach, carrot and allow to thicken.
    MIx in fresh tomato chunks.
    When liquid is reduced, add lentils, peas and chopped fresh basil.
    Stir well to combine and heat for about 5 minutes longer or until the basil has wilted and peas are tender.

    Serve with pasta

    Number of Servings: 3

    I added grated parmasean which makes it vegetarian and not vegan, but you can leave it off if you choose.

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    Nutritional Info
    Servings Per Recipe: 3
    Amount Per Serving
    Calories: 473.0
    Total Fat: 2.6 g
    Cholesterol: 0.0 mg
    Sodium: 1,129.3 mg
    Total Carbs: 93.0 g
    Dietary Fiber: 21.7 g
    Protein: 22.7 g


    Source of recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=331278
  • Posted by a hidden member.
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    Sep 19, 2011 5:00 PM GMT
    yummmmmmm
  • Posted by a hidden member.
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    Nov 15, 2011 8:28 PM GMT
    This recipe looks amazing, love the squash icon_smile.gif

    There is a product in Australia called nutmeat which is a peanut derived mince, I love using it in my bolognese as it gives it a very hearty texture and a lovely nutty taste. One day I'll post the recipe...
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    Nov 16, 2011 4:12 AM GMT
    Add some grilled chicken and that would look delicious! icon_biggrin.gif
  • Bigolbear

    Posts: 528

    Nov 17, 2011 3:57 PM GMT
    paulflexes saidAdd some grilled chicken and that would look delicious! icon_biggrin.gif


    LOL, my partner is vegan so I have learned to adapt most of my old recipies for him to be able to eat them. This actually is very good layered over a grilled chicken breast minus the pasta. I have also used TVP "chicken" in this recipe and that was good as well.

  • Bigolbear

    Posts: 528

    Nov 17, 2011 3:57 PM GMT
    GreyGuy saidThis recipe looks amazing, love the squash icon_smile.gif

    There is a product in Australia called nutmeat which is a peanut derived mince, I love using it in my bolognese as it gives it a very hearty texture and a lovely nutty taste. One day I'll post the recipe...


    Wow, the nutmeat sounds good... off to google it now. When you get the recipe send it to me.
  • Bigolbear

    Posts: 528

    Nov 17, 2011 4:05 PM GMT
    Bigolbear said
    GreyGuy saidThis recipe looks amazing, love the squash icon_smile.gif

    There is a product in Australia called nutmeat which is a peanut derived mince, I love using it in my bolognese as it gives it a very hearty texture and a lovely nutty taste. One day I'll post the recipe...


    Wow, the nutmeat sounds good... off to google it now. When you get the recipe send it to me.


    I found one:

    Averie’s Raw Vegan Taco Nut “Meat”
    1/2 C Raw Almonds
    1/2 C Walnuts
    1/3 C Sun Dried Tomatoes loosely packed (If using oil packed, may slightly reduce amount of olive oil added)
    1/2 Tsp Chili Powder (or to taste)

    1/4 Tsp Cayenne Powder (or to taste)
    2 to 4 Tbsp Olive Oil (or hemp, flax, etc.)
    Optional: 1 Tsp Salt (or to taste)


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  • Posted by a hidden member.
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    Nov 17, 2011 4:11 PM GMT
    Bolognese is not bolognese unless there is ground meat in it... lol, anyways some pointers for making a good sauce.

    I find bolognese is better when you chop the onions and garlic in a food processor and actually brown them and not just sweat and soften them. You will get a much more intense flavor when you do. Add the tomatoe sauce and take that down to a brown as well. All all the other stuff to cook. Finally deglaze with red wine and get all the yummy bits off the bottom. Reduce the red wine. Make it in a metal pan not teflon so you get those yummy brown bits on the bottom of the pan.
  • CuriousJockAZ

    Posts: 19138

    Nov 17, 2011 4:13 PM GMT
    paulflexes saidAdd some grilled chicken and that would look delicious! icon_biggrin.gif



    Or some Italian or Turkey sausage ==== mmmm-mmmmm!
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    Nov 17, 2011 4:27 PM GMT
    CuriousJockAZ said
    paulflexes saidAdd some grilled chicken and that would look delicious! icon_biggrin.gif



    Or some Italian or Turkey sausage ==== mmmm-mmmmm!


    LOL, once again bolognese is not a bolognese unless there is ground meat in it. Anything else you (including all veggies) it would need a completely different name.

    Also its not a bolognese unless the base has carrots, celery AND onion.
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    Nov 17, 2011 4:43 PM GMT
    Trail_Runner said
    ... bolognese is not a bolognese unless there is ground meat in it..


    You're so cruel...

    [url]http://en.wikipedia.org/wiki/Bolognese_(dog)[/url]
    bolognese_evenden.jpg
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    Nov 17, 2011 5:01 PM GMT
    theantijock said
    Trail_Runner said
    ... bolognese is not a bolognese unless there is ground meat in it..


    You're so cruel...

    [url]http://en.wikipedia.org/wiki/Bolognese_(dog)[/url]
    bolognese_evenden.jpg


    Awwww... thats not what I meant. The meat sauce is from Italy/France, not China!
  • Posted by a hidden member.
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    Nov 17, 2011 6:56 PM GMT
    Yummy! I love being vegan.
  • Bigolbear

    Posts: 528

    Nov 17, 2011 9:32 PM GMT
    Trail_Runner saidBolognese is not bolognese unless there is ground meat in it... lol, anyways some pointers for making a good sauce.

    While technically correct a vegan chicken salad is also not made of chicken either so it's not a chicken salad rather a variation. I just figured since the title says vegan people would understand that there is no meat used.

    I find bolognese is better when you chop the onions and garlic in a food processor and actually brown them and not just sweat and soften them. You will get a much more intense flavor when you do. Add the tomatoe sauce and take that down to a brown as well. All all the other stuff to cook. Finally deglaze with red wine and get all the yummy bits off the bottom. Reduce the red wine. Make it in a metal pan not teflon so you get those yummy brown bits on the bottom of the pan.


    I will certainly try it by browning the onions next time and using the red wine reduction.
  • Bigolbear

    Posts: 528

    Nov 17, 2011 9:34 PM GMT
    Trail_Runner said
    CuriousJockAZ said
    paulflexes saidAdd some grilled chicken and that would look delicious! icon_biggrin.gif



    Or some Italian or Turkey sausage ==== mmmm-mmmmm!


    LOL, once again bolognese is not a bolognese unless there is ground meat in it. Anything else you (including all veggies) it would need a completely different name.

    Also its not a bolognese unless the base has carrots, celery AND onion.


    The last time I made this I took out the squash and added celery. I'm not big on squash so to me the celery made it better.
  • Bigolbear

    Posts: 528

    Nov 17, 2011 9:38 PM GMT
    mocktwinkie saidYummy! I love being vegan.


    It has opened me up to different ways of eating. I actually like tofu if it is cooked correctly. We have a chineese place here in Houston that makes a blackened pepper tofu that is excellent. My partner and I use a lot of TVP to sub out ground beef in a lot of my recipies. Also I am a huge fan of seitan if done correctly although it's really hard to make from scratch and hard to find around here.