Entrees, Vegan Food

Veggie Bolognese Pasta

5 comments

Today’s vegan recipe is for Veggie Bolognese Pasta.

Who needs beef when you have 3 types of vegetables? I know a lot of you (especially you, Dad) are rolling your eyes. But to be fair, this sauce is a great way sneak some extra vegetables into your diet. The veggies mimic a ground beef texture and the flavour is amazing thanks to the spices, marinara and coconut milk.

♡ PS: For more easy weeknight dinner ideas, check out my cookbook Liv B’s Vegan on a Budget!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Veggie Bolognese Pasta

Veggie Bolognese Pasta


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

A quick & easy weeknight dinner idea! This vegan bolognese pasta is not only healthy but delicious and hearty as well.


Scale

Ingredients

  • 1 tbsp oil
  • 1 clove of garlic, minced
  • 1 red bell pepper
  • 2 medium carrots
  • 6 button mushrooms
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 700 mL jar of marinara sauce
  • 1 cup (approx half a can) full-fat coconut milk
  • 23 tbsp nutritional yeast (optional, for cheesy flavour)
  • 1 box (450 g) dry bowtie pasta

Instructions

  1. Boil pasta according to package directions. Drain and set aside.
  2. Meanwhile, in a food processor, mince the bell pepper, carrots and mushrooms until it resembles a “ground beef” consistency.
  3. Add the oil to a pot on medium heat. Add the garlic, minced vegetables, basil and parsley and cook a few minutes until carrots are tender.
  4. Add the marinara sauce, coconut milk and nutritional yeast. Stir to combine, then simmer on low for about 5 minutes.
  5. Add salt and pepper if you like, along with the drained pasta. Stir to combine, then serve.

Notes

Here’s a plant-based protein tip: if you want to add more protein, add 1/2 cup TVP (textured vegetable protein) and 1/2 cup warm water to a small bowl. Let it sit for 5 minutes, then add it into the sauce at the same time as the vegetables. It adds extra protein and a great meaty texture!

Veggie Bolognese Pasta

5 Comments

  1. Thanks for the recipes Making it right now! I love all of your recipes and can’t wait to get your cookbook. What could be a good substitute for the coconut milk?

    • Any milk you want really! The coconut milk just adds a nice creaminess- but others like almond, rice milk, cashew, would all be great!

  2. What other milks could be used in place of the coconut milk?

  3. Add grated zucchini. You’re welcome.

Leave a Comment

Your email address will not be published.

*