Vegan Bolognese 

There are some jarred sauces that are accidentally vegan, and they are ok. Homemade sauce, though, fills your kitchen with a lovely aroma while it simmers and it tastes so much better! It is easy to make, and once you do, you will wonder why ever bought sauce in a jar. There are three steps to make this Bolognese, and you start with the tomato base:

Add the tomato paste and agave syrup to a large soup pot and whisk to combine:

Add the tomato sauce, crushed tomatoes, and vegan “beef” broth. Whisk again.

Place the pot on a burner or induction cooktop over medium heat. Cover the pot, and bring the sauce up to a simmer.

While the sauce is heating up, prepare and cook the vegetables.

Heat the oil in a large pan, then add the sliced mushrooms and stir.

Add the Magickal Seasoning Blend and stir again. Cook for a few minutes. (Click on the links for the recipes for the broth and seasoning.)

Add the onions and mix them with the mushrooms. Cook for about seven minutes, stirring frequently:


Mix the basil and Italian seasoning together, then move 1/3 of the mixture to another bowl:

Mash the roasted garlic, then add it to the vegetables. Stir in the garlic, then add 2/3 of the herb mixture and cook for several minutes.

Add the cooked and seasoned vegetables to the pot with the sauce. Stir, then cover the pot and simmer for 30 minutes.

Prepare the “ground beef” while the sauce is simmering. I have used Gardein Beefless Ground and Beyond Beef Beefy Crumble in this recipe, and they are both are very good. The Gardein is a little less expensive and has more in the package, though, so I usually use it:

Heat the oil in the vegetable pan, then add the “meat” and stir together:

Add the Magickal Seasoning Blend, reserved herbs, and fennel seed, then stir and cook for several minutes:

Remove from the heat and let cool until the sauce has simmered for 45 minutes. Preparing vegan “meat” this way really makes a big difference. The seasoning adds a lot of flavor, and letting it cool before adding it to the sauce improves the texture.

After the sauce has been simmering for 30 minutes, remove the lid and stir well.

Simmer uncovered for another 15 minutes, then add the seasoned “meat” and simmer uncovered for a final 15 minutes:

Your sauce is done and ready to serve. This recipe makes a big pot of sauce, but it freezes very well and will keep for months when frozen in an airtight container or freezer bag.

You can use the sauce over pasta, in a lasagna, or to make a “meatball” sub! I like it best with rotini and topped with vegan parmesan cheeze!

 

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Vegan Bolognese

Everyone loves this thick, rich, and meaty vegan Bolognese!

Course Main Course
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 16
Calories 150 kcal
Author Deborah Mesdag

Ingredients

Tomato Base:

  • 28 oz can Tomato Sauce
  • 28 oz can Crushed Tomatoes
  • 6 oz can Tomato Paste
  • 170 g (1/2 c) Dark Agave Syrup
  • 480 g (2 c) Vegan "Beef" Broth

Vegetables:

  • 360 g (3 c) Chopped Onion
  • 1 lb Mushrooms, sliced
  • 28 g (2 TBS) Oil
  • 36 g (3 TBS) Magickal Seasoning Blend
  • 25 g (1 1/2 TBS) Roasted Garlic
  • 2.4 g (1 TBS) Italian Seasoning
  • 2.0 g (2 tsp) Dried Basil

Vegan Ground "Beef"

  • 13.7 oz bag Gardein Beefless Ground
  • 14 g (1 TBS) Oil
  • 12 g (1 TBS) Magickal Seasoning Blend
  • 1.3 g (1/2 tsp) Fennel Seed
  • Reserved Herb Mixture

Instructions

Tomato Base:

  1. Add the tomato paste and agave syrup to a large soup pot and whisk to combine. Add the tomato sauce, crushed tomatoes, and vegan “beef” broth. Whisk again.

  2. Place the pot on a burner or induction cooktop over medium heat. Cover the pot, and bring the sauce up to a simmer.

Vegetables:

  1. While the tomato sauce is heating up, heat the oil in a large pan, then add the sliced mushrooms and stir.

  2. Add the Magickal Seasoning Blend and stir again. Cook for a few minutes. Add the onions and mix them with the mushrooms. Cook for about seven minutes, stirring frequently.

  3. Mix the basil and Italian seasoning together, then move 1/3 of the mixture to another bowl. Mash the roasted garlic, then add it to the vegetables. Stir in the garlic, then add 2/3 of the herb mixture and cook for several minutes.

  4. Add the cooked and seasoned vegetables to the pot with the sauce. Stir, then cover the pot and simmer for 30 minutes. Then, remove the lid, stir well, and simmer uncovered for another 15 minutes.

Vegan Ground "Beef"

  1. Prepare the “ground beef” while the sauce is simmering. Heat the oil in the vegetable pan, then add the “meat” and stir together.

  2. Add the Magickal Seasoning Blend, reserved herbs, and fennel seed, then stir and cook for several minutes. Remove from the heat and let cool until the sauce has simmered for 45 minutes. Preparing vegan “meat” this way really makes a big difference. The seasoning adds a lot of flavor, and letting it cool before adding it to the sauce improves the texture.

  3. Add the "beef" to the sauce after it has simmered for a total of 45 minutes (30 with a lid and 15 uncovered). Stir in the "beef" and simmer for a final 15 minutes.

  4. Your sauce is done and ready to serve. This recipe makes a big pot of sauce, but it freezes very well and will keep for months when frozen in an airtight container or a freezer bag. You can use the sauce over pasta, in a lasagna, or to make a “meatball” sub! I like it best with rotini and topped with vegan parmesan cheeze!

Recipe Notes

  • If neither Gardein nor Beyond Beef is available where you live, you should be able to substitute any similar vegan mince product.
  • You can use either Magickal Broth Powder (14 g or 4 1/2 tsp) plus water (480 g or 2 c), or store-bought vegetable broth if you don't have any vegan "beef" broth on hand and don't have time to make any. The flavor won't be quite as "meaty" but will still be very good.

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