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- 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, finely diced - 1 medium celery stalk, finely diced - 1 bell pepper (any color), finely chopped - 2 cups mushrooms, chopped (shiitake and cremini work well) - 1 zucchini, finely diced - 1 can (14 oz) crushed tomatoes - 1 tablespoon tomato paste - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - 1 cup vegetable broth - Fresh basil leaves for garnish - Cooked pasta of choice (spaghetti or penne) You need a few basics that most kitchens have. Olive oil gives flavor and helps cook. Dried herbs like oregano and basil add depth. Tomato paste thickens the sauce. Vegetable broth adds moisture and taste. Fresh basil leaves add color and aroma. You can also sprinkle some grated cheese on top. A drizzle of olive oil before serving enhances the look and taste. If you like spice, add extra red pepper flakes. {{ingredient_image_1}} First, gather all your ingredients. This makes cooking easier and more fun. You will need: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, finely diced - 1 medium celery stalk, finely diced - 1 bell pepper (any color), finely chopped - 2 cups mushrooms, chopped (shiitake and cremini work best) - 1 zucchini, finely diced - 1 can (14 oz) crushed tomatoes - 1 tablespoon tomato paste - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional for heat) - Salt and black pepper to taste - 1 cup vegetable broth - Fresh basil leaves for garnish - Cooked pasta of choice (like spaghetti or penne) Chop all the veggies finely to help them cook evenly. Now, take a large skillet and heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 to 4 minutes. You want it to look translucent. Next, stir in the minced garlic and cook for another minute. This step fills your kitchen with a lovely aroma. Add the diced carrot, celery, and bell pepper to the skillet. Cook these veggies for about 5 minutes. Stir them often to help them soften. Now, incorporate the chopped mushrooms and zucchini into the mix. Sauté everything for another 5 to 7 minutes. Watch as the mushrooms release their moisture and the zucchini becomes tender. Once your veggies are ready, stir in the crushed tomatoes and tomato paste. Add the dried oregano, dried basil, and red pepper flakes if you like spice. Season with salt and black pepper to taste. Pour in the vegetable broth and mix well. Bring the sauce to a simmer and let it cook for 15 to 20 minutes. Stir it occasionally so it doesn’t stick. You will see the sauce thicken as it cooks. After cooking, taste it. Adjust the seasonings if needed. If you want more depth, a pinch of sugar or more herbs can help. Finally, serve your Meatless Bolognese over your cooked pasta. Garnish with fresh basil leaves for a beautiful finish. Enjoy this delightful and flavorful dish! To boost flavor in your Meatless Bolognese, focus on the base. Start with good olive oil. Heat it until just warm. This helps release the oil's flavors. Next, cook the onion until soft. It should be slightly brown for more sweetness. Garlic adds a great kick. Add it just after the onion. Cook it briefly to keep its fresh taste. A mix of veggies adds depth. Use carrots, celery, and bell peppers for sweetness and crunch. Mushrooms give a meaty texture. Shiitake and cremini work best. Tomatoes are key for a rich sauce. Use both crushed tomatoes and tomato paste. The paste thickens the sauce and adds a sweet note. Don't forget the herbs! Dried oregano and basil bring warmth. A pinch of red pepper flakes adds a nice heat. Many people cook their veggies too long. Overcooking makes them mushy. Instead, cook until just tender. This keeps their shape and flavor. Also, don’t skip the seasoning. Salt and pepper should be added at each step. Taste as you go. Adjust seasoning according to your liking. Another mistake is not letting the sauce simmer long enough. This step is vital. It thickens the sauce and blends the flavors. Aim for at least 15 minutes of simmering. Lastly, don’t rush the pasta. Cook it as directed for the best texture. Combine it with the sauce right before serving. Having the right tools makes cooking easier. A large skillet is best for this recipe. It allows space for all the veggies. A wooden spoon helps stir everything well. A sharp knife is key for chopping. It makes prep quick and safe. Use a cutting board for easy cleanup. A measuring cup helps with liquid ingredients. Finally, a timer can help you monitor cooking times. These tools will help you create a delicious Meatless Bolognese every time! Pro Tips Chop Uniformly: Ensure all vegetables are chopped to a similar size for even cooking and consistent texture in your bolognese. Use Fresh Herbs: Fresh basil or oregano can elevate the flavor profile of your sauce. Add them at the end of cooking for a vibrant taste. Cook Pasta Al Dente: Cooking your pasta al dente ensures it will hold its shape and texture when mixed with the sauce. Save Pasta Water: Reserve a cup of pasta cooking water before draining. It can help adjust the sauce's consistency if needed. {{image_2}} You can easily swap out vegetables in this recipe. Use what you have. Carrots and celery add great flavor. Try adding spinach for more greens. Eggplant works well too. You can even use chopped broccoli or cauliflower. The key is to keep the texture hearty. Each veggie brings a new taste to your dish. While mushrooms are the star here, you can add other proteins. Lentils are a great choice. They add texture and protein. Chickpeas can also work well. They give a nice bite and blend well with sauce. If you like, try adding tofu or tempeh for extra protein. These options keep the dish filling and delicious. For those who love heat, a spicy version is easy to make. Add red pepper flakes to the sauce. You can start with half a teaspoon. Taste and add more if you want it spicier. If you want a kick, try adding diced jalapeños or serrano peppers. This change adds a fun twist to the classic recipe. To store leftover Meatless Bolognese, use an airtight container. Make sure to let it cool first. Then, transfer it to the container. Seal it tightly and place it in the fridge. This way, it stays fresh for up to three days. If you want to keep it longer, consider freezing it. Freezing Meatless Bolognese is easy. Start by letting it cool completely. Then, pack the sauce into freezer-safe bags or containers. Remove as much air as you can before sealing. Label the bags with the date. You can freeze it for up to three months. When you’re ready to use it, just thaw it overnight in the fridge. To reheat Meatless Bolognese, use a skillet for the best taste. Pour the sauce into the skillet over medium heat. Stir it often to avoid sticking. If it seems too thick, add a splash of vegetable broth. This will help bring back its creamy texture. Cook it until it’s hot all the way through. Enjoy it over fresh pasta for a delightful meal! Yes, you can use lentils. Lentils add a nice texture and protein. They also soak up flavors well. If you choose lentils, use one cup of cooked lentils. Add them when you mix in the crushed tomatoes. This keeps them soft and tasty. Meatless Bolognese lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. When you reheat it, stir well to warm it evenly. Yes, you can make a gluten-free version. Simply use gluten-free pasta with the sauce. Many brands offer great options that taste delicious. Also, check the labels on your vegetable broth and tomato paste. Some brands might contain gluten additives. You've learned how to make a tasty meatless Bolognese, starting with fresh ingredients and pantry staples. We covered step-by-step cooking, tips for rich flavors, and common mistakes to avoid. You can experiment with variations and store leftovers for later use. Always remember to ask any questions about this dish. Cooking can be fun and easy. Now, grab your tools and start creating your own delicious meatless Bolognese masterpiece!

Veggie-Packed Meatless Bolognese

A hearty and flavorful meatless bolognese sauce packed with vegetables, perfect for pasta lovers.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 medium celery stalk, finely diced
  • 1 bell pepper finely chopped (any color)
  • 2 cups mushrooms, chopped (preferably a mix of shiitake and cremini)
  • 1 medium zucchini, finely diced
  • 1 can (14 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional, for heat)
  • to taste salt and black pepper
  • 1 cup vegetable broth
  • for garnish fresh basil leaves
  • as needed cooked pasta of choice (spaghetti, penne, etc.)

Instructions
 

  • In a large skillet, heat the olive oil over medium heat.
  • Add the finely chopped onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced carrot, celery, and bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Incorporate the chopped mushrooms and zucchini into the mix. Sauté for another 5-7 minutes until the mushrooms release their moisture and the zucchini is tender.
  • Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper.
  • Pour in the vegetable broth, stirring to combine. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens.
  • Taste and adjust seasonings as necessary. If it needs more depth, consider adding a pinch of sugar or additional herbs.
  • Serve over your cooked pasta, garnishing with fresh basil leaves.

Notes

Feel free to add any other vegetables you enjoy.
Keyword bolognese, pasta, vegan, vegetarian