Vegetarian Bolognese Sauce Low Fat Recipes

VEGETARIAN BOLOGNESE SAUCE (LOW-FAT)

Vegetarian Bolognese Sauce (Low-Fat) image

Veggie additions are added to an already prepared marinara sauce for a healthy thick rich delicious vegetarian bolognese sauce, the portobello mushroom takes the place of ground beef, all amounts may be doubled --- this sauce tastes even better the next day --- using a good-quality marinara sauce will only improve the flavor :)

Provided by Kittencalrecipezazz

Categories Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, chopped
1 large carrot, peeled and finely diced (about 1/4-inch squares)
1 stalk celery, finely diced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 large portabella mushroom cap, finely chopped (or use 2 small caps)
2 teaspoons dried oregano (rubbed between fingers to release the flavor)
1/4-1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
2 tablespoons fresh minced garlic
3/4-1 cup dry red wine
1 (26 ounce) jar prepared fat free marinara sauce
salt & freshly ground black pepper (to taste)

Steps:

Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.
Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
Add in garlic and cook for 2 minutes.
Add in wine and prepared marinara sauce, bring to a simmer stirring.
Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.
Season sauce with salt and fresh ground black pepper to taste.

Nutrition Facts : Calories 52, Fat 0.2, Sodium 17.2, Carbohydrate 6.9, Fiber 1.5, Sugar 2.6, Protein 1.1

VEGETARIAN BOLOGNESE

Vegetarian Bolognese image

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

Ingredients

Kosher salt and black pepper
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large yellow onion, roughly chopped into 1/4-inch pieces
2 medium carrots, roughly chopped into 1/4-inch pieces
1 medium (1 to 1 1/2-pound) cauliflower, stem and head coarsely chopped into pieces no bigger than 1/2 inch
1/4 cup tomato paste
2 tablespoons low-sodium soy sauce
4 garlic cloves, coarsely chopped
3/4 cup whole milk
1 fresh bay leaf or thyme sprig
1 pound rigatoni or another ridged dried pasta, or fresh pappardelle or tagliatelle
1/2 cup finely grated Parmesan, plus more for serving

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.

More about "vegetarian bolognese sauce low fat recipes"

VEGETARIAN BOLOGNESE RECIPE | BBC GOOD FOOD

web Cook:1 hr. Easy. Serves 4. Make the most of vegetarian mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners. Freezable.
From bbcgoodfood.com

See details

VEGETARIAN BOLOGNESE SAUCE (MADE WITH MUSHROOMS)

web May 6, 2022 Cook the onion, mushroom, bell pepper, and fennel seeds until tender. Then add and cook crushed garlic for 30 seconds. Add tomato paste, pasta sauce, mushroom broth, Italian seasoning, garlic powder, and walnuts. Bring to a boil, then lower to a simmer for 15 minutes with a lid.
From plantbasedandbroke.com

See details

VEGAN BOLOGNESE SAUCE - THECOOKFUL

web Sep 26, 2023 Add the minced garlic, oregano, salt, and red pepper flakes and stir to combine. Sauté an additional minute, just until fragrant. Add the canned tomatoes with their juices, breaking up the tomatoes with your fingers or a wooden spoon, and sugar. Bring the sauce to a boil over high heat.
From thecookful.com

See details

HEARTY VEGETARIAN BOLOGNESE {VEGAN!} - CEARA\'S KITCHEN

web Nov 6, 2014 Instructions. Boil water in a large pot and cook the spaghetti according to the directions on the package. Cook the pasta while making the sauce. On medium-high heat, heat up a large pan with either 1 tbsp oil or 1/4 cup vegetable broth.
From cearaskitchen.com

See details

VEGAN BOLOGNESE PASTA SAUCE WITH LENTILS RECIPE (HIGH PROTEIN)

web Mar 20, 2022 This Vegan Bolognese Pasta Sauce recipe is a hearty 30 minutes dinner- easy weeknight pasta that is high protein/no salt added. Enjoy with your favorite pasta, a bright and fresh salad, and a slice of thick crusty garlic bread… Mangia! We are huge pasta fans over here – and always looking for hearty homemade sauces to make during the week!
From theherbeevore.com

See details

VEGAN BOLOGNESE WITH MUSHROOMS & RED LENTILS - MINIMALIST BAKER

web Jan 11, 2023 It’s here! This 10-ingredient vegan bolognese is comforting, easy to make, and packed with hearty mushrooms and protein-rich red lentils. It’s an ideal way to warm up on a chilly night and incorporate nutrients into your everyday sauce in a flavorful way. Let us show you how it’s done!
From minimalistbaker.com

See details

VEGAN BOLOGNESE SAUCE RECIPE • VEGGIE SOCIETY

web It’s a meaty, tender, and luscious red wine sauce. However, this version is made with meaty soy curls, incredible flavors, and all without the cholesterol and saturated fat. Vegan Bolognese is sure to play tricks with your mind, it’s that incredibly delicious!
From veggiesociety.com

See details

VEGETARIAN BOLOGNESE SAUCE - FOOD WINE AND LOVE

web Mar 30, 2020 This easy and delicious plant-based recipe for Vegetarian Bolognese Sauce can be made vegan and is friendly to the Mediterranean diet. Jump to Recipe I could have called this recipe for Vegetarian Bolognese Sauce ''Meatless Bolognese' or something similar. What I will call this recipe is proof that you do not meat to make a …
From foodwineandlove.com

See details

VEGAN BOLOGNESE RECIPE (VEGETARIAN MEAT SAUCE) - CINNAMON …

web Feb 2, 2024 Instructions Heat olive oil in a large pan over medium-high heat. Sauté diced onion and minced carrot for 4-5 minutes until soft and... Add minced garlic and ground seitan (or vegan ground beef), cooking for about 5 minutes until the mince is lightly... Deglaze the pan with red wine or vegetable ...
From cinnamonsnail.com

See details

BEST VEGETARIAN BOLOGNESE SAUCE RECIPE - BUILD YOUR BITE

web Apr 4, 2022 Step 1: Add the baby bella and shitake mushrooms to a food processor and either pulse or shred them. Process the mushrooms up until they are in minced like texture like the picture below. Step 2: Transfer the mushrooms to a skillet, and add the celery, carrots, garlic, and onion to the food processor.
From buildyourbite.com

See details

THE BEST VEGAN BOLOGNESE SAUCE - THE CHEEKY CHICKPEA

web Nov 14, 2021 This Easy Vegan Bolognese Sauce is hearty, meaty, and a delicious take on a classic Italian recipe. It comes together in one pot using pantry-staple ingredients and is layered with rich flavors! This is The Best Vegan Bolognese Sauce you’ll ever taste!
From thecheekychickpea.com

See details

THE BEST VEGAN BOLOGNESE SAUCE | OUR PLANT-BASED WORLD

web Oct 23, 2023 Directions Crumble Tofu: Use your hands to crumble the extra firm tofu. Set aside. Prep Veggies: Give the veggies a good rinse under running water. Dice the onion, shred the carrot, mince the garlic, and... Walnut Mix: Blitz the walnuts in a food processor, but be cautious; we're aiming for a ...
From ourplantbasedworld.com

See details

VEGAN BOLOGNESE SAUCE (WITH TOFU!) | LIVE EAT LEARN

web Dec 6, 2023 Instructions. Prep: Preheat oven to 350°F (176°C). Drain tofu, then crumble it into small pieces. Flavor: Stir together crumbled tofu, nutritional yeast, soy sauce, oil, and spices. Bake: Spread tofu in a single layer onto a parchment-lined baking sheet.
From liveeatlearn.com

See details

EASY VEGETARIAN BOLOGNESE - MIDWEST FOODIE

web Feb 12, 2020 1 You Will Love This 2 Ingredients and Substitutions 3 Instructions 4 Tips 5 FAQ 6 Family Favorites 7 Vegetarian Bolognese You Will Love This It's got a meaty flavor and texture, with absolutely no meat whatsoever! The combination of quinoa and finely chopped walnuts mimics ground beef in this veggie bolognese, and it does a …
From midwestfoodieblog.com

See details

RED LENTIL BOLOGNESE [ONE-POT] - WATCH LEARN EAT

web Nov 17, 2021 Stir in the diced tomatoes (along with their juice), broth, tomato sauce, and Italian seasoning. Bring to a boil. Once boiling, add the lentils, cover and reduce the heat to a simmer. Cook covered for about 20 minutes, or until the lentils reach desired tenderness. Before serving, season with salt to taste.
From watchlearneat.com

See details

VEGETARIAN BOLOGNESE SAUCE WITH NO MUSHROOM | TASTY OVEN

web Aug 27, 2020 Jump to: Ingredients Step-By-Step Directions Recipe Recipe Reviews This fantastic, quick and easy vegetarian bolognese sauce without mushroom was developed many years ago when my husband was in a physical training academy. We wanted to transform our eating habits and make healthier choices without giving up our favorite foods.
From tastyoven.com

See details

SIMPLE VEGETARIAN BOLOGNESE SAUCE - WHOLE FOOD BELLIES

web Nov 21, 2021 Instructions. Select sauté on the instant pot, add the avocado oil, onion, bell pepper, and celery. Cook for 5 minutes until the veggies have softened. Press cancel. Add the rest of the ingredients, stir well to combine, and pop on the lid. Turn the knob to seal.
From wholefoodbellies.com

See details

EASY VEGETARIAN BOLOGNESE SAUCE - SIMPLY DELICIOUS

web Aug 7, 2021 Ingredients 500 g (1lb) mushrooms 500 g (1lb) zucchini 2 tbsp olive oil 1 red onion finely chopped 4 garlic cloves crushed 4 sprigs thyme 1 sprig rosemary 1 bay leaf 1 cup tomato passata 1 tsp tomato paste 1 cup red wine 1-2 tbsp Tamari soy sauce or coconut aminos can be substituted. 1 cup vegetable ...
From simply-delicious-food.com

See details