Vegan Bolognese

Vegan Bolognese
(Makes one large pot) ~ Vegan, Gluten-Free, Soy-Free

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There are times when quick and easy recipes are the only feasible option. There are also times when a labor of love is much needed and super easy. Last Sunday, we were just lazing around, the perfect day to make this Bolognese. This recipe cooks for a long time but requires little attention – except when you have to keep stirring (think Goodfellas ). The time is needed to develop the delicious flavors. Plus an added bonus – it fills your home with a wonderful smell. It’s little a bowl of warm soup. Versatile. Warm. Appetizing.
Enjoy!

Ingredients:

1 medium Sweet Onion, chopped
3 Celery Ribs, chopped
2 large Carrots, chopped
2 Tbsp Garlic, minced
3 Tbsp Extra Virgin Olive Oil
12 Fresh Basil leave, chiffonade/chopped, divided
1/2 Tsp Red Pepper Flakes
1 (28oz can) Diced Tomatoes
1 (28oz can) Crushed Tomatoes
5 Fresh Vine Tomatoes
1 Red Pepper, diced
10oz (2 ½ Cups) Walnuts
2 Tbsp Liquid Smoke
1 (25oz can) Dark Red Kidney Beans
1 Tsp to ½ Tbsp Ground Cumin
1 Tbsp Paprika
1 Tbsp Cumin
1 Tbsp Sugar (or to Taste)
1 Tsp Course Ground Pepper
½ Tbsp Salt
(Add Sugar, Salt, Pepper to taste)

Directions:

-Heat Extra Virgin Olive Oil over medium/high heat.
-Add Red Pepper Flakes and Garlic, sauté for 1 minute.

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-Add Onion, Celery, Carrots and heat for about 3 to 5 minutes.

20181028_170936-Add half of the chopped Basil and stir to incorporate, then place the Vine Ripe Tomatoes on top of the mixture. Do Not Stir – We are only placing the tomatoes on top to steam them. Cover, reduce heat to low and steam for about 10 minutes.

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-After 10 minutes, uncover mixture remove tomatoes and set aside until they are cool to the touch.

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-Add canned Tomatoes (Crushed/Diced). Keep the pot over low heat while preparing whole tomatoes. Peel whole tomatoes when they are cool.

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-In a small bowl add Whole (peeled) Tomatoes along with Kidney Beans. Mash together – you can crush together with your hands or a potato masher will do. Add this tomato/bean mixture to pot.

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-Stir in Liquid Smoke, Salt, Pepper, and Sugar. (At this point, I am roughly 45 minutes into cook time).

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-Add Walnuts and stir all together. Cover with lid partially and continue cooking over low heat. (I break down the walnuts with my fingers so the pieces are not too large).

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-Keep stirring and keep simmering about 45 minutes.
-During the last 10 minutes, I add the remaining Basil, Paprika, Cumin and adjust Salt, Pepper, Sugar to taste also.

Vegan Bolognese

  • Servings: Makes 1 Large Pot
  • Difficulty: Easy
  • Print

Credit: veganrescue.com

Ingredients:

1 medium Sweet Onion, chopped
3 Celery Ribs, chopped
2 large Carrots, chopped
2 Tbsp Garlic, minced
3 Tbsp Extra Virgin Olive Oil
12 Fresh Basil leave, chiffonade/chopped, divided
1/2 Tsp Red Pepper Flakes
1 (28oz can) Diced Tomatoes
1 (28oz can) Crushed Tomatoes
5 Fresh Vine Tomatoes
1 Red Pepper, diced
10oz (2 ½ Cups) Walnuts
2 Tbsp Liquid Smoke
1 (25oz can) Dark Red Kidney Beans
1 Tsp to ½ Tbsp Ground Cumin
1 Tbsp Paprika
1 Tbsp Cumin
1 Tbsp Sugar (or to Taste)
1 Tsp Course Ground Pepper
½ Tbsp Salt
(Add Sugar, Salt, Pepper to taste)

Directions:

-Heat Extra Virgin Olive Oil over medium/high heat.
-Add Red Pepper Flakes and Garlic, sauté for 1 minute.
-Add Onion, Celery, Carrots and heat for about 3 to 5 minutes.
-Add half of the chopped Basil and stir to incorporate, then place the Vine Ripe Tomatoes on top of the mixture. Do Not Stir – We are only placing the tomatoes on top to steam them. Cover, reduce heat to low and steam for about 10 minutes.
-After 10 minutes, uncover mixture remove tomatoes and set aside until they are cool to the touch.
-Add canned Tomatoes (Crushed/Diced). Keep the pot over low heat while preparing whole tomatoes. Peel whole tomatoes when they are cool.
-In a small bowl add Whole (peeled) Tomatoes along with Kidney Beans. Mash together – you can crush together with your hands or a potato masher will do. Add this tomato/bean mixture to pot.
-Stir in Liquid Smoke, Salt, Pepper, and Sugar. (At this point, I am roughly 45 minutes into cook time).
-Add Walnuts and stir all together. Cover with lid partially and continue cooking over low heat. (I break down the walnuts with my fingers so the pieces are not too large).
-Keep stirring and keep simmering about 45 minutes.
-During the last 10 minutes, I add the remaining Basil, Paprika, Cumin and adjust Salt, Pepper, Sugar to taste also.

 

Here are some ideas for your Bolognese Sauce!

You can add to Pasta, Spaghetti Squash or make Quesadillas – check these out!

The pastabilities are endless! Try it on Gnocchi too.

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I used vegan sour cream and salsa for the quesadillas.

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