This scrumptuous sauce is a vegan take on the classic bolognese recipe. I dare you to try it and not fall in love with its hearty, smokey flavor! The addition of smoked tempeh replaces the texture of hamburger and the flavor of the pancetta or bacon, while roasted eggplant adds a deep richness.
Bolognese sauce is traditionally a meat- and pork- based sauce. I had a desire to lighten up this dish by making it all vegetarian. In fact, it's easy enough to make vegan - thereby creating delicious, stick-to-your-ribs sauce that is actually good for you!
Only two tablespoons of oil are added to a medley of fresh herbs, vegetables, and tempeh (opt). Allowing this ragu to simmer for two hours creates deeply complex and robust flavor.
For a gluten-free option, omit the tempeh and use wheat free pasta!
* according to recipe calculator
Bolognese sauce is traditionally a meat- and pork- based sauce. I had a desire to lighten up this dish by making it all vegetarian. In fact, it's easy enough to make vegan - thereby creating delicious, stick-to-your-ribs sauce that is actually good for you!
Let's compare amounts per serving*:
Traditional Bolognese: 472 calories 19.7 grams of fat
Vegan Bolognese: 158 calories 7.8 grams of fat
Only two tablespoons of oil are added to a medley of fresh herbs, vegetables, and tempeh (opt). Allowing this ragu to simmer for two hours creates deeply complex and robust flavor.
For a gluten-free option, omit the tempeh and use wheat free pasta!
* according to recipe calculator
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Signing UpStep 1: Ingredients
This is a very flexible recipe. I chose roasted eggplant and smoked tempeh to create a hearty, smokey center for the sauce. You could use fresh eggplant that has been sliced, salted, and allowed to drain. You could use smoked or baked tofu. You could use any sort of "meat substitute" you so desire, or just load up on veg.
- 1 onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 2 tablespoons cup extra-virgin olive oil
- 1 package smoked tempeh or tofu (opt.) chopped
- 1/2 cup dry red wine
- 1 pound eggplant roasted or salted and drained, chopped
- 1/4 cup tomato paste
- 1/2 cup stewed tomatoes (can substitute for canned)
- 1/2 cup water
- 1/2 teaspoon fresh thyme
- few shavings of fresh nutmeg (opt)
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My only comment would be to include half a package of whole wheat organic spaghetti as opposed to the full package that i used... i didn't see any mention of how much pasta to mix in in the recipe, so i added a full package, which is still delicious, but i wish my batch was a lot more sauce-heavy because the bolognese tastes incredible.
Anyway, I'm very new to veganism and this recipe is EXTREMELY ENCOURAGING to me. Rich in flavor, filling, and nutritious. Thank you scoochmaroo.
also, sorry if this has been answered, but how many cups is in a serving? to make 158 calories?
thanks! :)
I have an allergy to them and they kinda wind me up in hospital if I eat them...
Question: so, you are saying then that one only needs about 2 tablespoons of the sauce "per serving"?
I made this recipe to serve 6.
Does that help?
Yes, it does. Enough for 8 meals, the way my wife eats, or at least 3-4 if it is only me Thanks.
Good suggestion!