Vegan Pasta Bolognese

Vegan Pasta Bolognese

Sometimes the best meals come out of simply running out of food in the house – LOL. Last week I had odds and ends of a bunch of veggies left, some frozen veggie ground from Big Mountain Foods , a big can of diced tomatoes and some gluten-free fusilli. Pasta night it was, and it turned out to be the yummiest vegan bolognese pasta ever! Chock full of healthy veggies, protein-packed thanks to the veggie ground and even gluten-free.

Homemade pasta sauce is so easy to make and I can’t express how much better it is than store bought. Saute some veggies together add some tomatoes, stock and herbs and just let it do it’s thing, simmering away until you’re ready to eat. Use whatever veggies you have on hand and if you don’t have fresh thyme, use dried or try another herb. This vegan pasta bolognese is a rustic dish and not everything needs to be exact.

I am a big fan of the Veggie Ground from Big Mountain Foods because it is actually cauliflower-based and doesn’t contain TVP (textured vegetable protein) or lots of wheat or soy based ingredients. It’s a more natural, wholesome choice in my opinion.

Having said that, I have tried this recipe with Yves Veggie Ground when my local grocery store ran out of Big Mountain Foods (great to see this product doing well but also grrr!) and it worked very nicely. It is based out of textured vegetable protein, though.

 

Vegan Pasta Bolognese

A recipe for a protein and veggie-packed bolognese without any meat or dairy. Use whatever veggies you have on hand and don’t get overly concerned with quantities. This is a simple, rustic and delicious dish.

Bolognese Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1 medium carrot, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1/2 teaspoon sea salt
  • 1 tablespoon tomato paste
  • 1 tablespoon coconut sugar
  • 1 cup vegetable stock
  • 1 28oz can diced tomatoes
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 package of your favourite veggie ground (make sure it's cooked!)
Read the whole recipe on Koko's Kitchen