This vegan Beyond Meat Bolognese recipe tastes like home to me. It's thick and rich with all the depth of flavor and meaty goodness you'd expect from a Bolognese sauce. This is a stick to your ribs, hearty meal perfect for colder weather.
- 1 large onion, roughly chopped
- 1 large celery stalk, roughly chopped
- 1 large carrot, peeled and roughly chopped
- 8 ounces white or cremini mushrooms
- 3 cloves garlic
- 2-3 Tbs olive oil
- 1 lb vegan ground beef
- 2 cups wine, white or red (or additional broth)
- 28 oz can crushed tomatoes
- 1/4 cup tomato paste
- 1 Tbs miso paste
- 1/4 tsp salt
- 1 bay leaf
- 1/8 tsp red pepper flakes
- 2 cups vegetable stock
- 1 cup unsweetened plant milk
- 1 lb rigatoni or other sturdy pasta
- 1/2 cup grated parmesan cheese + additional for serving
- 1/2 cup reserved pasta cooking water
- In a food processor, pulse the onion, celery, carrot, mushrooms, and garlic until finely chopped. Set aside.
- Set a large pot or Dutch oven over medium heat and brown the vegan ground for 7-8 minutes or until done. You may need to use some oil when cooking the beef depending on which brand you use. When done transfer to bowl and set aside.
- Into this same pot, heat up olive oil and then cook the vegetable mixture over medium heat for 5 minutes or until very soft. Stirring occasionally to ensure even cooking.
- Then stir in the tomato paste, miso paste, red pepper flakes, and salt. Cook for another 2-3 minutes and then pour in the wine to deglaze the pan by using a wooden spoon to scrape up any bits of flavor stuck to the bottom of the pan. Bring this to a good simmer and cook uncovered for 15-20 minutes to reduce the wine pretty significantly.
- Add in the tomatoes, bay leaf and broth and continue to simmer uncovered over low heat for 35 minutes. It should start to reduce and thicken.
- Pour milk into the sauce and add a pinch of salt if needed. Cook for another 15-20 minutes. If the liquid reduces too much, you can add more stock. Keep in mind that this sauce is supposed to be thick. Taste the sauce and add in brown sugar 1 tsp at a time. Keep tasting before adding more sugar. Sometimes this isn't necessary, but it really depends on the acidity levels of the tomatoes you are using.
- Discard the bay leaf and stir the vegan crumbles to the sauce. Taste and adjust seasoning as necessary. Cook for about 5 minutes until the meat is warmed through.
- Cook the pasta according to package directions and before draining reserve 1/2 cup of the pasta cooking water.
- Add the cooked pasta into the pot with the sauce along with the reserved pasta cooking water and parmesan cheese. Cook for an additional 2 minutes over medium heat until thickened.
- Garnish with additional parmesan cheese and fresh basil if desired.
Don't forget to reserve some of the pasta cooking water before draining! This water acts as a thickener since it's full of starchy and salty goodness and helps the sauce to stick to your pasta. However, if for some reason you do forget (we've all done it) here is what I would do. Add in plain water a Tablespoon a time if needed. You may also need to add in extra salt. Stir and taste as you go.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Calories: 554
- Fat: 12.6
Keywords: vegan, dairy free, pasta, sauce, bolgnese, beyond meat