Vegetarian Bolognese Recipe
Vegetarian Bolognese served over cauliflower gnocchi is the ultimate cozy meal! The sauce is made with tons of flavorful vegetables cooked in a rich tomato based sauce. And when served with your choice of pasta or gnocchi, this meatless version is just as hearty and delicious as the traditional meat-filled sauce. It freezes really well and you can make it vegan. Enjoy with the Best Caesar Salad for an incredible vegetarian meal!
Servings: 2 servings
Cost: $10
Equipment
- Food processor or sharp chef's knife
Ingredients
- 1 small yellow onion peeled and minced
- 3 garlic cloves peeled
- 1 large carrot peeled and minced
- 8 ounces cremini mushrooms
- 1/2 head cauliflower florets removed and stems trimmed
- 1 (26-ounce) can crushed tomatoes
- 1/4 cup water
- 2 tablespoons tomato paste
- 2 teaspoons kosher salt or to taste
- 1/2 crushed red pepper flakes
- 1/4 cup finely grated Parmesan-Reggiano plus more as garnish
- 1 pound of cauliflower gnocchi OR pasta of choice
Instructions
- Pull out your food processor. If you don’t have one, you can just minced everything with a knife. But I do love the fine mince that is provided by the food processor because it makes it almost “ground.” Add the onion and garlic and pulse until diced. Repeat with the carrot, cremini mushrooms and cauliflower.
- In a medium Dutch oven, set over medium-low heat, add the olive oil. When warm, add the minced onion, garlic and carrot; cook until softened about 10 minutes.
- Then add the mushrooms, and cauliflower, adding a few tablespoons of olive oil if needed (I needed it). Cook, stirring frequently, until liquid has released from the vegetables and evaporates and they’re totally softened, about 10 minutes. Pour in the crushed tomatoes, tomato paste, water, salt, dried oregano, red pepper flakes and finely grated Parmesan. Cook for an additional 15 minutes, just until the flavors have married together. Give it a taste and adjust the salt to your liking. Turn the flame to low to keep warm while you cook the gnocchi/paste.
- To cook the cauliflower gnocchi, add a tablespoon of olive oil to a non-stick skillet. When warm, add the gnocchi and cook for about 2 minutes on each side, until lightly golden brown. Add a ladle or two of the sauce and cook for an additional 2 minutes. Divide amongst bowls and top with another spoonful of “bolognese.” Garnish with parmesan cheese, basil leaves, more crushed red pepper…if you’re into that sort of thing.
- You’ll end up with leftover ‘bolognese’—good! This freezes so well. Add to a freezer-safe container and place in the freezer. To thaw, transfer to the fridge or leave out on the counter.
Notes
Tips and Tricks
- This is a perfect make-ahead meal! The sauce will last for a few days at least, tightly sealed in the fridge.
- If you wanted to use other vegetables that you have on hand that’s fine! I will say that the only vegetables that can’t be swapped out are the mushrooms, they give the sauce that hearty meat like base that makes a bolognese.
- How to freeze vegetarian bolognese sauce: Let it cool completely then place in a freezer safe bag (I like to freeze it flat on a baking sheet first so it’s easier to store). Once it’s frozen, remove the baking sheet.
Nutrition
Serving: 2g | Calories: 532kcal | Carbohydrates: 105g | Protein: 21g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 3497mg | Potassium: 1310mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5447IU | Vitamin C: 80mg | Calcium: 285mg | Iron: 10mg
