This Vegetarian Bolognese is full of hearty chunky vegetables that give the sauce a comforting flavor and texture.

Bolognese is typically a hearty and chunky sauce that is filled with meat. It is full of flavor and originates from Italy. Today we are putting our spin on classic Bolognese.  We have created a Vegetarian Bolognese. This Vegetarian Bolognese is full of hearty chunky vegetables that give the sauce a comforting flavor and texture. Even your meat loving friends will love this Bolognese.

Original recipe by Cindy Gordon found at Vegetarian Mamma: http://vegetarianmamma.com/vegetarian-bolognese/

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VEGETARIAN BOLOGNESE – A TWIST ON CLASSIC BOLOGNESE
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Course Main Dish
Cuisine Italian
Vegetarian Yes
Available Time 30 Min
Servings
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Instructions
  1. In a deep pot over medium heat, warm half of the oil. When the oil is hot add in the onion, carrot, celery, mushrooms and peppers.
  2. The pot will look full but the mushrooms will cook down. Saute until all veggies al dente (have a little tiny bit of crunch left) . Add additional oil as needed.
  3. Add in Italian seasoning, stir to combine.
  4. Add diced tomato and water, bring to a boil and then simmer for 20 minutes.
  5. Prepare your Edamame & Mung Bean Fettuccini. Divide onto four plates. Gently pour warm sauce over the noodles. Top with parsley.
  6. ENJOY!
Recipe Notes

This recipe makes a large portion. If you don't use it all you can easily freeze some for a dinner later in the month!

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