Vegetarian Classic Beef Bolognese Sauce
Transform your pasta nights with this hearty and flavorful **Vegetarian Classic Beef Bolognese Sauce**, a plant-based twist on the traditional Italian favorite. Made with protein-packed textured vegetable protein (TVP) and a rich medley of aromatic vegetables, this recipe delivers all the comforting taste and texture of classic Bolognese without the meat. Simmered with crushed tomatoes, red wine, and a blend of Italian herbs, this sauce is irresistibly savory and full of depth. Fresh parsley and basil brighten the dish, making it the perfect topping for pasta, zucchini noodles, or even polenta. Whether you’re a longtime vegetarian or just looking to explore meatless meals, this easy-to-follow recipe is a surefire way to impress at the dinner table while staying wholesome and satisfying. Keywords: vegetarian Bolognese, textured vegetable protein, plant-based pasta sauce, meatless Italian recipes.
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Recipe Information
Ingredients
- 1.5 cups textured vegetable protein (TVP)
- 1.5 cups vegetable broth
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 0.5 cup red wine
- 2 tablespoons soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Instructions
Begin by hydrating the textured vegetable protein. In a medium bowl, combine TVP and vegetable broth. Let it sit for about 10 minutes, allowing it to absorb all the liquid.
Meanwhile, heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
Add minced garlic and sauté for an additional minute until fragrant.
Stir in the hydrated TVP, ensuring any excess liquid is drained. Cook for about 5 minutes, allowing it to slightly brown and absorb the flavors.
Pour in the red wine and deglaze the pot, scraping any browned bits from the bottom. Let it simmer until the wine is mostly evaporated.
Add the crushed tomatoes, tomato paste, soy sauce, dried oregano, dried basil, bay leaf, salt, and pepper. Stir well to combine.
Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 45 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken.
Taste and adjust seasoning if necessary. Remove the bay leaf.
Finish the sauce by stirring in fresh parsley and basil before serving.
Serve hot over your favorite pasta, garnished with additional fresh herbs or vegetarian cheese if desired.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4324 mg | 188% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 64.2 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 10021 mg | 213% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
