Spaghetti Bolognese

When it comes to hearty and comforting dishes, Spaghetti Bolognese holds a special place in our hearts. Traditionally made with ground meat, this Italian classic has undergone a delightful transformation to cater to the preferences of vegetarians and vegans. Enter the Veggie Spaghetti Bolognese – a dish that retains all the rich flavors of the original while embracing the goodness of plant-based ingredients.

Ingredients:

For the Sauce:

• 2 cups of textured vegetable protein (TVP) or plant-based ground meat substitute
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 red bell pepper, finely diced
• 1 can (28 oz) of crushed tomatoes
• 1/2 cup of tomato paste
• 1 cup of vegetable broth
• 1/2 cup of red wine (optional, for depth of flavor)
• 2 teaspoons of dried oregano
• 1 teaspoon of dried basil
• 1/2 teaspoon of dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons of olive oil

For the Spaghetti:

• 12 oz of whole wheat or gluten-free spaghetti
• Salt for pasta water

For Garnish:

• Fresh basil leaves
• Vegan Parmesan cheese (optional)
• Red pepper flakes (optional)

Instructions:

1. Prepare the Sauce:
   • Heat the olive oil in a large pan over medium heat.
   • Add the chopped onion and sauté until translucent.
   • Stir in the minced garlic, carrots, celery, and red bell pepper. Cook until the vegetables are tender.
2. Add the Flavors:
   • Incorporate the TVP or plant-based ground meat substitute into the pan. Sauté for a few minutes until it’s well combined with the vegetables.
   • Pour in the crushed tomatoes, tomato paste, vegetable broth, and red wine (if using). Stir to combine.
3. Season the Sauce:
   • Sprinkle in the dried oregano, basil, thyme, and bay leaf. Season with salt and pepper according to your taste.
   • Allow the sauce to simmer over low heat for at least 20-30 minutes, stirring occasionally. This helps the flavors meld together beautifully.
4. Cook the Spaghetti:
   • In a separate pot, bring water to a boil and add a generous amount of salt.
   • Add the spaghetti to the boiling water and cook until al dente according to the package instructions.
   • Once cooked, drain the spaghetti and set aside.
5. Combine and Serve:
   • Remove the bay leaf from the sauce.
   • Serve the cooked spaghetti on plates or in bowls.
   • Ladle the rich and flavorful veggie Bolognese sauce over the spaghetti.
6. Garnish and Enjoy:
   • Finish each plate with torn fresh basil leaves and a sprinkle of vegan Parmesan cheese, if desired.
   • For a touch of heat, add red pepper flakes according to your preference.

Final Thoughts:

This Veggie Spaghetti Bolognese recipe is a celebration of both the classic Italian flavors and the modern shift towards plant-based eating. With its robust and hearty sauce made from textured vegetable protein and an array of aromatic vegetables, this dish doesn’t compromise on taste or satisfaction. Whether you’re a committed vegetarian, a dedicated vegan, or simply looking to diversify your meals, this recipe promises a delightful dining experience that pays homage to tradition while embracing innovation.