Veggie Bolognese is a great recipe to have up your sleeve. It takes a little bit of time to make, and by little bit I mean about an hour and a half. However, the results are worth it. It’s a great meal that is sure to please everyone. If you have company coming over and you don’t want to serve a traditional meat bolognese. Or you have a teen that may be exploring other dietary options such as eating vegetarian or vegan. It could be your brother in law or best friend, this is veggie bolognese will satisfy everyone. This was actually the recipe that opened the door to eating more meatless meals for us. Matt was always against cutting down on meat and this was a recipe I showed him that he loved. So if you’re trying to eat more plant based this is a great place to start.
To keeping with being completely transparent and because we aren’t terrible people. This is not an original recipe. We found this recipe in the cookbook Fraiche Food Full Hearts by Jillian Harris and Tori Wesszer. I have mentioned this cookbook in the past when we made their French Onion Soup with Parmesan Croutons. The majority of this cookbook is plant based and they often give the option to make it gluten free. Just be warned that not all recipe transfer to gluten free, especially when baking. But my plan is for us to slowly cook our way through this cookbook and see how many we can make gluten free.
You may look at this recipe and want to shy away because of the mushroom base. You may have someone in your family that doesn’t like mushrooms. My advice to you is to still try this recipe and maybe not tell them there are mushrooms in it. Matt and I both like mushrooms but we are picky about them. Matt only likes them cooked and I prefer them cooked with a splash of balsamic vinegar and accompanying a perfectly cooked steak. So the fact that the base of these bolognese (along with other vegetables) made me a little worried.
But let me tell you, you can’t even taste them. They get so cooked down and flavoured with so many things, add in the onions, garlic, carrots and celery, and you can’t even taste them. All they truly do is add some oomph to the bolognese and are a great mimic to meat. They add a hearty thickness to the sauce which we have all come to love with a bolognese but you feel great about eating it, because it is all vegetables. Trust me, you keep feed this to a meat lover and they would enjoy it, Matt being a perfect example.
Jillian and Tori really knocked it out of the park with this recipe. It is jam packed with vegetables and nutrition while not sacrificing flavour. It is so delicious and flavourful, you won’t miss the tradition meat sauce. I also love that the majority of these ingredients we already keep on hand however. If you’re not familiar with an ingredient just add it in your weekly grocery shopping and then later look up more recipes that you can use it in.
Naturally Gluten Free
This veggie bolognese has all naturally gluten free ingredients just make sure that the bouillon or broth concentrate you are using is gluten free. We usually use Better than Bouillon, they do not claim to be gluten free so use it with your own discretion. The ones we usually use are their vegetable base and their beef base. The ingredients in both of these appear gluten free and I have never had a reaction to them. But again use your own discretion. Otherwise all the other ingredients are gluten free just swap out the pasta for your favourite gluten free brand. Our preferred brand is the Catelli 4 Grain Blend Gluten Free Pasta and for this recipe we used spaghetti.
Let us know if you try out this Veggie Bolognese. Also check out Fraiche Food Full Hearts, it is a great cookbook, I hope you love it as much as we do. Jillian and Tori put so much work into it and it truly shows. If you’re looking for more pasta or plant based meals check out our Penne in a Blush Basil Sauce with Bocconcini, Vegetable Gnocchi with Roasted Balsamic Tomatoes and Risotto with Roasted Tomatoes and Kale.
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