How to Make Our Super Savory Meatless Meat Sauce
Becky teaches Julia how to make a vegetarian version of a savory, satisfying meatless meat sauce.
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Mushroom Bolognese Spaghetti (Vegan) | PlantBased & More
Turn this classic Italian favorite into a plant-based, vegan version! It's rich, chunky, and beautifully flavored by ground mushrooms and carrots which both serve as meat counterparts. You can enjoy this throughout the week - It keeps, reheats, and freezes well! Top it with plant-based cheese, and it's an instant hit for the kids!
INGREDIENTS:
300g Spaghettini, cooked according to package instructions
5 cloves garlic, minced
1 onion, chopped
1 kg Spaghetti Sauce
250g ground mushroom
1 carrot, chopped
1 teaspoon each of dried oregano, dried Italian seasoning, chili flakes
Fresh basil leaves, chiffonade, about 3 tablespoons
about 2 tbsp olive oil
about a cup of pasta water
Salt and pepper to taste
Plant based cheese to top (we used Emborg, shredded)
PROCEDURE:
1 First prepare the mushroom and carrot mince: Using a food processor, pulse the ground mushroom and carrot into fine bits. Set aside.
2 In a pan, heat 2 tbsp of olive oil over medium heat. Add in the onions and saute for about 2 minutes. Add in the garlic and saute for about 30 seconds. Add the dried oregano, Italian seasoning and chili flakes. Let the spices infuse with the oil, garlic, and onions, about a minute.
3 Add in the ground mushroom and carrot mixture in the pan and saute for 5 minutes. Add the tomato sauce and fresh basil in the pan. Season with salt and pepper. Cover and let simmer over low heat for 20 to 30 minutes, adding pasta water if the sauce gets too thick (we added about a cup, you may adjust depending on your preferred consistency). Stir ocassionally.
4 Adjust salt and pepper to taste at the end. Serve the sauce over cooked pasta and top with plant-based cheese!
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Instant Pot Mushroom Bolognese Recipe
There are fewer sauces better suited to top off your bowl of pasta than a good old bolognese. While most bolognese recipes use meat, this one takes a plant-based approach by putting mushrooms to good use. Best of all, everything comes together in the Instant Pot, making for easy cooking and even easier clean-up.
#recipes #vegetarian #bolognese
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Mushroom Bolognese | Everyday Gourmet S6 E15
As seen on Everyday Gourmet.
$9 vs. $39 Vegan Bolognese
You can find both vegan bolognese recipes below!
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PANTRY-FRIENDLY LENTIL BOLOGNESE:
FANCY PANTS BOLOGNESE
- 1 ½ TBSP olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Kosher salt + freshly ground black pepper
- 4 TBSP tomato paste
- 1 package Beyond Beef
- ¾ cup dry red wine (check that it's vegan-friendly!)
- 1 (28-ounce) can whole peeled tomatoes
- 2 to 3 tsp good-quality balsamic vinegar
- 1 pound egg-free tagliatelle, pappardelle, or fettuccine; or rigatoni or penne; or gnocchi
Cashew Cream
- 1 cup raw cashews, soaked overnight, or in boiling water for 1 hour
- ¾ cup water
- 2 TBSP lemon juice
- 1 tsp kosher salt
- 2 tbsp nutritional yeast
- ½ to ¾ cup fresh basil, slivered
- ½ cup vegan parmesan cheese
1. Heat a 12-inch saute pan or Dutch oven over medium-high heat. Add olive oil, and once shimmering, add onions and season with a pinch of salt. Stir occasionally and cook for 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and nicely browned, 9-10 minutes.
2. Add the garlic, thyme, and oregano. Stir frequently and cook for 60-90 seconds.
3. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring frequently, until darker red in color.
4. Add the Beyond Beef, 1/2 tsp kosher salt, and pepper to taste. Break up into small pieces with a wooden spoon. Cook until lightly browned and liquid has evaporated, 6 to 8 minutes.
5. Pour in the wine and simmer until completely reduced, 1 to 2 minutes. Pour in the juice from the canned tomatoes; add the tomatoes with your hands, crushing them as you add them to the pot (or crush in a separate bowl). Bring to a simmer and cook until thickened and the flavors have married, about 15 minutes.
6. Meanwhile, cook your pasta in a large pot of salted boiling water until just al dente. Drain.
7. Meanwhile, make the Cashew Cream. Drain soaked cashews and add to a high-powered blender or food processor, along with water, lemon juice, salt, and nutritional yeast. Blend until uniformly creamy and smooth, scraping down the sides as you go.
8. Add ¼ to ½ cup of the cashew cream to the bolognese and gently simmer for another 3 to 5 minutes, stirring occasionally to prevent sticking, and adding a bit of water as needed.
9. Taste for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. Add cooked pasta to the bolognese and toss until well coated in the sauce. Finish with slivered basil and vegan parmesan.
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Pasta with Mushroom Ragu | Vegan mushroom bolognese | How to make pasta | Tagliatelle |
In this video I show you how to make a fresh Pasta with Mushroom Ragu. This is a Vegan Mushroom Bolognese sauce that is rich and absolutely delicious. Learn how to make tagliatelle pasta that typically uses eggs, without eggs. I share my tips for making the best chewy pasta and how to make a rich umami-laden bolognese sauce without meat.
00:00 Introduction
00:42 Tagliatelle from Emilia-Romagna
01:33 All about sheet pastas and how to replace eggs
03:35 Mixing the pasta dough
05:16 Rolling the dough
06:50 Mushroom ragu
07:14 preparing the ingredients
07:55 All about GARLIC in Italian Cooking
09:51 Making the bolognese
11:45 mixing the pasta and sauce
12:40 plating the pasta
12:57 Tasting
Pasta dough
400 grams high protein bread flour
1/2 tsp salt
About 1 cup of water
1 tsp olive oil
Incorporate the water, salt, oil and flour and knead until smooth, about 10 minutes. Cover and let rest for 10 minutes or longer. Roll the dough out into a 2 mm thick sheet. Dust with flour, fold and cut into ribbons about 1/2 inch wide. Set aside for cooking
Mushroom Ragu
1 cup each, finely diced celery, carrots and onions.
2 cups finely diced mushrooms
4 cloves garlic, gently crushed
1/2 to 2/4 cup olive oil
2 tbsp tomato paste
2 cups tomato sauce
Salt and pepper to taste
Gently heat oil in a large pot and cook the garlic in the oil until slightly golden brown and the flavor is infused in the oil. Remove the garlic. Add the sofrito (celery, carrots and onion) and season with salt and pepper. Cook for a few minutes unitl tender and translucent. Add the tomato paste and fry in the oil for about 2 minutes. Add 1 cup of white wine and cook until reduced. Add the mushrooms and cook for about 5 minutes until they are cooked down and release their water. Add the tomato sauce, adjust seasoning and simmer on low heat for at least two hours, stirring every now and then. Add some water if it gets too dry. Cook down to a thick rich hearty sauce.
Add about 1/2 of the sauce to a large pan and heat over medium heat. Meanwhile, boil a large pot of water and salt generously. Cook the pasta for 3-4 minutes just until al dente. Strain the pasta and place it in the pan with the sauce. mix gently to incorporate the sauce and then plate it. Add a spoon of sauce to the top of the pasta if desired.
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