Ultimate Vegan Bolognese Sauce Recipe
Get ready to fall in love with my Ultimate Vegan Bolognese Sauce! Every spoonful is a celebration of robust, vegan-friendly flavors.
Servings: 6 cups
Calories: 322kcal
Equipment
Ingredients
- 5 tablespoons extra virgin olive oil divided
- 1 medium carrot finely diced
- 1 medium onion finely diced
- 3 celery stalks finely diced
- 2 ounces raw walnuts
- 3 cups raw mushrooms halved (about 10-12 cremini)
- 3/4 cup TVP mince dry
- Herbs: 3/4 teaspoon dried oregano 1/2 teaspoon dried thyme , 1/4 teaspoon dried sage, 1/4 teaspoon dried rosemary
- 1/8 teaspoon red pepper flakes
- 4 cloves garlic pressed
- 1 1/2 cups dry red wine
- 1 tablespoon white miso
- 1 tablespoon regular soy sauce
- 1 teaspoon agar powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1 14-ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar
- 4 bay leaves
- 2 tablespoons nutritional yeast
- 1/4 cup oat milk or other non-dairy
- Freshly ground black pepper
- Salt to taste
Instructions
- Preheat your oven to 300 degrees Fahrenheit (149 degrees Celsius).
- Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Sauté for 10 minutes until softened.
- Meanwhile, place the walnuts in the bowl of a food processor and pulse them into coarse pieces.
- Add the mushrooms. Continue to pulse until the consistency of the mixture resembles the photo below.
- Once the vegetables on the stove are soft, add the dry TVP (or TSP as it's sometimes called) and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.
- Add another two tablespoons of oil to the pan along with the walnut and mushroom mixture. Turn the heat up to medium-high and brown for 5 minutes.
- Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spices are fragrant.
- Next, add the red wine. Reduce for 5 minutes.
- Stir in the miso paste, soy, sweet and smoked paprikas, and agar powder.
- Add the canned tomatoes along with 1/2 a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.
- Add the nutritional yeast, followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.
Video
Notes
Storage Info:
To store your Ultimate Vegan Bolognese, allow it to cool to room temperature before transferring it to an airtight container. You can refrigerate it for up to 3-4 days. For longer storage, it's freezer-friendly and will stay good for up to 3 months. When reheating, simply thaw it in the refrigerator overnight if frozen, then warm it gently on the stovetop or in the microwave, adding a splash of water if needed to maintain the desired consistency.
Nutrition
Serving: 1serving | Calories: 322kcal | Carbohydrates: 17g | Protein: 13g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 640mg | Potassium: 269mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1996IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 4mg
