Where's the Beef? Who Cares! This Vegan Bolognese Is Too Good to Be True

By Michele Foley

Updated on 9/15/2016 at 1:20 PM

POPSUGAR Photography | Nicole Perry
POPSUGAR Photography | Nicole Perry

A comforting bowl of spaghetti bolognese is often what's needed on a chilly Winter day (or any day, really). Loading up on beef, however, can leave you feeling heavy and tired. Solve this problem — and cut back on calories, fat, and cholesterol — with this recipe for vegan bolognese.

We made a batch of this in the office, and the carnivores went just as crazy for the recipe as those who stick to a vegan diet. With all the fresh veggies, herbs, and spices, the bolognese has the flavor of a traditional and homemade sauce, and most tasters were unaware that there was even tempeh in the recipe.

Olivia Wilde's Bomb-Diggity "Bolognese"

Cook Time60 minutes
Yield4 servings

From Women's Health

INGREDIENTS

    • 1/4 cup olive oil
    • 1/2 medium onion, diced
    • 3 cloves garlic, minced
    • 1/2 cup mushrooms, diced
    • 1/2 package tempeh, crumbled
    • 1/4 cup red wine
    • 1 teaspoon Earth Balance
    • Salt and pepper
    • 1/2 zucchini, diced
    • 1 eggplant, peeled and diced
    • 1 carrot, diced
    • 1 tablespoon fresh basil, chopped
    • 1 tablespoon fresh Italian parsley, chopped
    • 12 ounces tomato sauce
    • 1 teaspoon dried oregano
    • 1 teaspoon dried rosemary
    • 1/4 teaspoon red pepper flakes

    INSTRUCTIONS

    1. In a large skillet, heat olive oil on medium heat. Saute the onion and garlic for 5 minutes.

    2. Add mushrooms and tempeh to the skillet.

    3. Add red wine and Earth Balance spread, then add salt and pepper to taste; stir.

    4. Add zucchini, eggplant, carrot, basil, and parsley; stir well to combine. Cook 10 to 12 minutes, until veggies soften.

    5. Add tomato sauce, and stir. Sprinkle in oregano, rosemary, and red pepper flakes. Cook another 5 minutes.

    6. If sauce is too thick, add more wine or water; cover, and let simmer 15 minutes, stirring occasionally.

    7. Remove from heat, and serve over pasta. Garnish with basil and parsley, if desired.

    Notes

    Serve over your favorite pasta or bed of wilted greens.