This recipe is inspired by a classic Bolognese Ragu but swaps beef with a soy alternative and is dairy free. There are some extra veggies to make it healthier and add more flavor, but still reminiscent of what my mom always used to make.
Wash and peel veggies as necessary.
Dice them.
Ensure there are no big pieces as this will be the base of your meat sauce.
Mince your garlic if you are going to include it.
Heat a few tablespoons of olive oil in a large pan.
Add diced celery, carrots, and onion. (Soffritto)
Sautee on medium for 3 minutes.
Stir frequently so nothing burns.
Add minced garlic and stir for one minute.
Add pack of impossible meat to soffritto.
Break it up with spatula as you stir frequently for 5 minutes.
Reduce heat to low.
Bottom of pan should have a brown coating.
Add 1/2 cup of wine and stir to deglaze; keep stirring until there's no more brown stuck to the bottom.
(If you wish to omit the wine, you may replace with extra vegetable broth.)
Add the the tomato paste, crushed tomatoes, and vegetable stock.
Add the optional pinch of nutmeg.
Here, I like to add 1/2 tsp of my favorite all purpose Mediterranean seasoning.
Stir until combined.
Cover with lid. Simmer on low for 1.5 hours.
Check and stir every 20min or so to prevent burning.
Sautee diced zucchini.
Add to the Bolognese ragu.
Add spinach, milk, nutritional yeast. Stir to combine.
Simmer for 10m.
Add anymore seasonings if necessary.
Boil the pasta. Follow directions on the package.
While its cooking, prepare your garnishes:
Chop up some parsley and grate your vegan parmesan.
After straining your pasta, return it to the pot you boiled it in. Season your bolognese with salt and pepper to taste, stir. Now add half of your sauce to your pot of pasta. Toss gently to coat.
Plate your pasta mixture. Ladle more bolognese sauce on top. Add parmesan and parsley to taste.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Welcome to Sunshine & Sprouts Nutrition! I'm Sandra Carper, a nutritionist from St. Petersburg, FL with a passion for helping people discover how powerful plants can be.
For the past 12 years, I've been on a mission to help people feel healthier, happier, and more energized through the foods they eat. I've seen firsthand that eating more plants doesn't have to be complicated or restrictive—it can be simple, delicious, and something you genuinely enjoy.
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