November 22nd, 2024
Recipes
Beyond Meat Bolognese Sauce
Valentina P
- Difficulty
•
- Time 90"
A delicious plant-based bolognese recipe using ground beef substitute. The secret is in simmering the 'meat' in wine before ever adding the tomatoes. Enjoy over pasta or layered into a plant-based lasagna.
How To MakeDiet Type: Plant-based
Shopping List
- 12 ounces Beyond Meat®, or other plant-based ground meat
- 1 (14 ounce) can Italian plum tomatoes, with juice
- 1 cup salted vegetable stock
- 1 cup white wine (Note 1)
- 1 carrot, chopped
- 1/2 onion, chopped
- 1/2 celery stalk, chopped
- 4 tablespoons olive oil (divided)
- 2 ounces tomato paste
- 2 garlic cloves, minced
- 1 tablespoon low-sodium tamari
- 1/4 teaspoon ground nutmeg
- salt and pepper, to taste
Instructions
- Step 1: Heat the olive oil in a large pot over medium-high heat. Add the onion to the oil and cook for 5 minutes, stirring often. Then add the celery, carrot, and garlic. Cook for 2 minutes, stirring often.
- Step 2: Add the meat substitute to the pan. Cook, stirring and crumbling the meat with the spatula for 6 to 8 minutes. Then, add the stock and the nutmeg. Simmer until the stock has cooked off, about 8 to 10 more minutes.
- Step 3: Add the wine and simmer until it has evaporated, about 10 to 15 minutes. Next, add the tomatoes and tomato paste. Stir to coat. Bring to a low boil.
- Step 4: Turn the heat down very low and cook, uncovered, for 45 to 60 minutes. Add 1/2 cup of water at a time as needed to prevent sticking to the bottom of the pan (we added about 1 cup of water total). Cook off any excess liquid before serving. Stir in the tamari at the end of cooking.
- Serve: Enjoy tossed with a pasta of choice and Instant Vegan Parmesan.
Recipe Notes
Note 1: To make a non-alcoholic substitute, try mixing 1 cup of vegetable stock with 2 tablespoons of red wine vinegar or apple vinegar.
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What you should eat next
Beyond Meat Bolognese Sauce
PT1H30M 12 ounces Beyond Meat®, or other plant-based ground meat 1 (14 ounce) can Italian plum tomatoes, with juice 1 cup salted vegetable stock 1 cup white wine (Note 1) 1 carrot, chopped 1/2 onion, chopped 1/2 celery stalk, chopped 4 tablespoons olive oil (divided) 2 ounces tomato paste 2 garlic cloves, minced 1 tablespoon low-sodium tamari 1/4 teaspoon ground nutmeg salt and pepper, to taste Gluten Free Vegan 5 Servings
Ingredients:
