Vegetarian Molho Bolonhesa
Indulge in the rich, hearty flavors of this **Vegetarian Molho Bolonhesa**, a plant-based twist on the classic Italian-style Bolognese sauce. Brimming with finely chopped vegetables like mushrooms, zucchini, and bell peppers, this recipe uses **plant-based ground meat** to create a meaty texture that's perfect for vegetarians and vegans alike. Enhanced by aromatic herbs like oregano, basil, and thyme, and a touch of soy sauce and red wine for depth, this sauce is slow-simmered to perfection, allowing its robust flavors to meld beautifully. Serve it over your favorite pasta for a comforting, satisfying dish that's ideal for weeknight dinners or cozy gatherings. With its **high-protein vegan ingredients**, savory umami notes, and vibrant vegetable medley, this sauce is proof that you don't need meat to create a bold and flavorful Molho Bolonhesa!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 3 large garlic cloves, minced
- 2 cups mushrooms, finely chopped
- 1 medium zucchini, finely chopped
- 1 medium red bell pepper, finely chopped
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- 0.5 cup red wine (optional)
- 12 ounces plant-based ground meat
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and sauté until the vegetables begin to soften, about 5 minutes.
Add the garlic, mushrooms, zucchini, and red bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture.
Stir in the plant-based ground meat and cook for about 5 minutes, breaking it apart with a spatula, until it is browned.
If using, pour in the red wine to deglaze the pot, scraping up any bits stuck to the bottom. Cook for 2-3 minutes until most of the liquid has evaporated.
Add the canned diced tomatoes with their juice, tomato paste, oregano, basil, thyme, bay leaf, sugar, and soy sauce. Stir to combine all ingredients.
Bring the mixture to a gentle simmer, reduce the heat to low, and cover the pot. Let it simmer for about 30-40 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
Season with salt and black pepper to taste. Remove the bay leaf and discard.
Garnish the sauce with chopped fresh parsley before serving.
Serve over your favorite cooked pasta and enjoy your Vegetarian Molho Bolonhesa!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.3 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 868 mg | 18% | |
*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.
