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Italian Cuisine

VEGAN BOLOGNESE

This rich, hearty vegan bolognese may take a bit more time to make than your everyday pasta sauce, but your efforts will be greatly rewarded by deep, soul-satisfying flavor. Using Longève Unseasoned Plant-based Protein Crumbles ensures a toothsome, meaty bite and a big boost of plant protein. The red miso paste adds such savory depth to the sauce that we wouldn’t recommend skipping it, although you can substitute more readily available brown rice miso in a pinch. 

6-8 Servings
III Difficulty
17 Ingredients
30 MIN Preparation
60 MIN Cooking
90 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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VEGAN BOLOGNESE
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INGREDIENTS

  • 1 cup Longève Unseasoned Plant-Based Protein Crumbles
  • ½ cup hot water
  • 1 medium onion, roughly chopped (about 1 cup)
  • 1 large carrot, peeled and roughly chopped (about ¾ cup)
  • 2 ribs celery, roughly chopped (about ¾ cup)
  • 3 large cloves garlic, roughly chopped
  • 8 oz cremini mushrooms, roughly chopped
  • 3 Tbsp. olive oil
  • 2 tsp. tomato paste
  • ¾ cup dry red wine
  • 1 14 oz can tomato puree
  • 1 bay leaf
  • ½ tsp. minced fresh rosemary or sage, optional
  • 1 Tbsp. refined coconut oil or extra virgin olive oil
  • 1 tsp. soy sauce or tamari
  • 2 Tbsp. red miso*
  • Sea salt and black pepper, to taste

INSTRUCTIONS

  1. Combine Longève crumbles in a small bowl with ½ cup hot water and leave to rehydrate while preparing the vegetables.
  2. Combine the roughly chopped onion, carrot, celery and garlic in a mixing bowl. Working in batches, transfer the mixed vegetables to a food processor and pulse until they’re uniformly minced. Process until they’re finely minced, but do not puree. Return the vegetables to the mixing bowl and set aside.
  3. Transfer the roughly chopped mushrooms to the food processor and pulse until the mushrooms are chopped into small, pebble-like pieces.
  4. Heat olive oil in a heavy-bottomed pot over medium-high heat. Add minced vegetables and cook, stirring and scraping the bottom of the pot frequently, until vegetables are soft and beginning to turn golden brown, about 12 – 15 minutes.
  5. Add mushrooms and rehydrated Longève crumbles and continue to cook, stirring often, until mushrooms have softened and a brown film develops on the bottom of the pot.
  6. Stir in tomato paste and cook for another minute. Add the red wine and scrape the bottom of the pot to mix in the browned bits. Bring wine to a boil, reduce the heat and simmer until most has evaporated, about 5 – 10 minutes.
  7. Stir in the tomato puree and bring to a simmer. Add the bay leaf, rosemary, coconut oil, soy sauce and miso paste and cook at a gentle simmer for about 30 minutes, stirring occasionally. The sauce should be thick and concentrated. Taste, and season with salt and pepper, to taste. Serve hot, tossed with your favorite pasta (we like rigatoni or egg fettuccine).

*RED MIS-WHO?: Miso is a thick paste made from fermented soybeans and rice that is used to add salty umami flavor to soups, sauces and marinades in Asian cuisine. Typically you’ll find three types of miso: white, yellow and red. While white and yellow are more mild, red miso paste has been fermented for longer, yielding a more potent flavor. Look for it in the Asian section of your grocery store or at an Asian market.

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