During the years I have been vegan, I tried plenty of vegan bolognese recipes. I made bolognese with tofu, smoked tofu, seitan, tempeh, lentils, grünkern and nuts.
I like them all and prepare them depending on my mood or just improvise with the ingredients I have in my kitchen.
The easiest way to cook vegan bolognese actually provides a recipe with cauliflower.
Since the vegetable is naturally sweet, you don’t need to add any kind of sweetener or carrots (for traditional bolognese you need to).
The texture is great and opposed to soy, lentils or grünkern, you don’t need to soak or cook cauliflower before preparing it.
There is one more advantage – besides the taste and the fact, that the recipe is healthy and low-fat: You don’t need to cut the ingredients!
For the whole preparation you just use an average blender.
I got mine in a supermarket for 30 bucks(It’s also available on Amazon here) and it does the job pretty well.
I enjoyed the cauliflower bolognese with pasta and homemade vegan parmesan (recipe below!).
- two cloves of garlic
- one cup of tomato pulp
Vegan Bolognese Instructions
Start with plucking the cauliflower to pieces.
Put the pieces in a blender.
Peel the garlic, add it.
Blend everything, until crumbly.
Pour a small amount of oil in a pan and heat it up.
Add the crumbles and start roasting them.
Note: Don’t stir the crumbles too much! Let them get some roasting flavors .
Stirring them constantly will prevent them from getting nice and toasted.
When the crumbles have a golden- brown color, add tomato pulp, salt and pepper.
Let the bolognese reduce for around five minutes.
Add your favorite herbs (basil, rosemary, sage, etc…) just before serving!
Basic vegan parmesan recipe
Put nuts or seeds (cashews, sesame, peanuts, walnuts…whatever you got at home or whatever is affordable) in a blender.
Add dried garlic or dried garlic powder, salt and nutritional yeast.
Blend everything together and enjoy the vegan parmesan with pasta, salads or risotto!