Best 2 Vegetarian Bolognese With Soy Chorizo Recipes
Indulge in the symphony of flavors with our enticing vegetarian Bolognese with soy chorizo recipe. This delectable dish tantalizes the taste buds with its rich, hearty, and satisfying sauce, crafted with savory soy chorizo, succulent vegetables, and aromatic herbs. Perfectly paired with your preferred pasta, this meatless masterpiece will delight vegetarians, vegans, and meat lovers alike. Elevate your culinary skills with our easy-to-follow instructions, offering variations for a traditional meat-based Bolognese and a vegan alternative using mushrooms. Embrace the versatility of this recipe as you explore additional serving suggestions, including stuffed bell peppers, lasagna, and eggplant parmesan. Unveil the secrets of creating an unforgettable vegetarian Bolognese, brimming with flavor and goodness.
Here are our top 2 tried and tested recipes!
VEGETARIAN BOLOGNESE
Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn't simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito - the carrot, celery and onion mix that is the traditional base of the the sauce - become the bulk. Tomato paste and soy sauce are toasted to build umami. Then, everything is braised with whole milk, which softens the vegetables and adds silkiness. Swap the cauliflower for broccoli, mushrooms, cabbage, eggplant, or even green lentils, chickpeas or crumbled tempeh. To make it vegan, swap 2 tablespoons oil for butter in Step 1, use nondairy milk, and swap 3 tablespoons nutritional yeast for Parmesan.
Provided by Ali Slagle
Categories dinner, weekday, pastas, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons butter with the olive oil over medium-high. When foaming, add the onion, carrots and cauliflower, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.
- Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).
- Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.
- Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup pasta water, the Parmesan and the remaining 1 tablespoon butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.
VEGETARIAN BOLOGNESE
Make the most of Quorn mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
- Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.
Nutrition Facts : Calories 453 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium
Tips:
- For a richer flavor, use a combination of mushrooms, such as cremini, shiitake, and oyster.
- Add a splash of red wine to the sauce for a deeper flavor.
- If you don't have soy chorizo, you can use regular chorizo or ground beef.
- Serve the bolognese over your favorite pasta, such as spaghetti, penne, or rigatoni.
- Top the bolognese with grated Parmesan cheese, fresh parsley, or a dollop of sour cream.
Conclusion:
This hearty and flavorful vegetarian bolognese is a great way to enjoy a classic Italian dish without the meat. It's packed with vegetables, soy chorizo, and a rich tomato sauce. You can make it using all your favorite vegetables and experiment with different seasonings to customize the flavor to your liking. Serve it over your favorite pasta for a delicious and satisfying meal.
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