Vegetarian Bolognese Recipe (2024)

May I recommend the Marcella hazan Bolognese recipe but substitute beyond meat crumble and only simmering for an hour at the end. Almost indistinguishable from the meat recipe.

delicious! doubled the garlic, added rosemary and red pepper flakes, and deglazed with a little white wine after cooking the vegetables in step 1

This was very good and I loved that it was so vegetable dense. If I made it again, these are the few modifications I would make - I would chop the carrots and cauliflower smaller than the instructions say. I also ended up using twice the amount of tomato paste (1 8oz can) and threw in a smidge of the red wine I was drinking after I added the paste. Next time I'd pour myself a glass of wine and I'd pour a healthy glass for the sauce. Otherwise, this is delicious and makes 4 generous portions.

I used vegetable broth for the milk and more olive oil instead of butter. I'm know that substantially changes the recipe- but it was delicious. Really, really good.

Great flavor and heartiness! I appreciate another way to use veggies in pasta. I have a feeling tempeh would be great in this.

Beautiful flavor, a nice alternative to my other version with chopped mushrooms (chop the mushroom and spread them on a baking sheet and let them ferment for one hour)

I don't see celery in the ingredients list. Isn't that an ingredient in soffritto?

As the recipe suggests, I substituted green lentils for cauliflower. Results were delicious, but I thought I would share that it took much more liquid to get the lentils to cook thoroughly than it would have had I cooked them alone. Specifically, I started by using 2/3 cup of lentils and in step 2 I added 2 cups of milk, but as the sauce cooked down, I had to add about 2 more cups.

I made it per recipe. Very tasty, nice sweetness but not meat-like at all. That may be a positive for some. I will make it again.

Unfortunately not a favorite. Normally we could suggest ways to tweak this, but we will probably try other recipes instead. It might be too “veggie” for us.

I combined elements of this recipe with other vegetarian Bolognese recipes. Substituted 16oz baby Bella mushrooms finely chopped for the carrots. Used a 12oz bag of rice cauliflower. Added 1/4 cup finely chopped rosemary and a teaspoon of chili flakes with double the garlic and 6oz tomato paste. Added a cup of water with the milk. I would definitely repeat all these additions next time and really liked the depth of flavor produced from the mushrooms, chili and rosemary.

I used a can of whole tomatoes instead of paste, omitted the soy sauce, and used an immersion blender to make it smooth. It was delicious.

This was OK. Not interesting enough to put in the regular rotation.

Try substituting the cauliflower with mushrooms for a even more delicious twist - 5*

Use frozen cauliflower rice, double the tomato paste

@Richard- I've read that the acid in tomatoes hinder the usually quick cooking time of lentils. It might be better to precook them seperately and just finish in the sauce...

This exceeded my expectations. I made it as written. It’s wonderful as is. I will absolutely make it again.

This was so good! I did a few different things - added rosemary like other comments suggested and 1/2 cup of half and half.

For a faster, finer soffrito, I love to grate carrots on the large holes of a box grater.

Really tasty. Don’t miss the meat at all. I recommend adding extra soy sauce for more umami flavor. As suggested in other comments, rice cauliflower is much easier and less messy!

Prepared this recipe exactly as written. Excellent!!! Can't wait do bake leftovers "au gratin".

Excellent

This is just too good for words! Flavor is perfect. Texture is perfect. Used Tagliatelle pasta. Yummy.

Double the tomato paste. Add Worcestershire and extra soy sauce.