Vegan Tagliatelle al Ragù alla Bolognese

Ingredients

The main difference in this vegan adaptation is the absence of animal products. Instead of using ground meat, we will be using a combination of mushrooms, lentils, and walnuts to create a meaty texture and depth of flavor. Additionally, we will be using plant-based milk and nutritional yeast to achieve a creamy and cheesy taste without the use of dairy. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 250g (8.8 oz) tagliatelle pasta 250g (8.8 oz) tagliatelle pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) mushrooms, finely chopped 200g (7 oz) mushrooms, finely chopped
• 1 cup cooked lentils 1 cup cooked lentils
• 1/2 cup walnuts, finely chopped 1/2 cup walnuts, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 can (400g/14 oz) crushed tomatoes 1 can (400g/14 oz) crushed tomatoes
• 1 cup vegetable broth 1 cup vegetable broth
• 1/4 cup tomato paste 1/4 cup tomato paste
• 1/4 cup plant-based milk (such as almond or soy milk) 1/4 cup plant-based milk (such as almond or soy milk)
• 2 tablespoons nutritional yeast 2 tablespoons nutritional yeast
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 65g, 10g
• Protein: 18g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the mushrooms, lentils, walnuts, carrot, and celery to the pan. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the crushed tomatoes, vegetable broth, tomato paste, plant-based milk, nutritional yeast, dried oregano, dried basil, salt, and pepper. Simmer for 20 minutes, allowing the flavors to meld together.
5. 5.
   Serve the vegan ragù sauce over the cooked tagliatelle pasta. Garnish with fresh basil leaves, if desired.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to achieve a meaty texture in the ragù sauce.
• Lentils — If using canned lentils, rinse them thoroughly before adding to the sauce.
• Walnuts — Finely chop the walnuts to mimic the texture of ground meat in the ragù sauce.
• Plant-based milk — Choose an unsweetened variety of plant-based milk to avoid adding unwanted sweetness to the sauce.
• Nutritional yeast — This ingredient adds a cheesy flavor to the sauce. Adjust the amount according to your taste preferences.

Tips & Tricks

• For a richer flavor, let the ragù sauce simmer for a longer time, up to 1 hour.
• If you prefer a smoother texture, use an immersion blender to blend the sauce slightly before serving.
• Feel free to add additional vegetables such as bell peppers or zucchini to the sauce for extra nutrition and flavor.
• Serve the dish with a sprinkle of vegan Parmesan cheese or nutritional yeast for added cheesiness.
• Leftover ragù sauce can be stored in the refrigerator for up to 3 days or frozen for future use.

Serving advice

Serve the Vegan Tagliatelle al Ragù alla Bolognese hot, garnished with fresh basil leaves and a sprinkle of vegan Parmesan cheese or nutritional yeast. Accompany it with a side salad and crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, twirl the tagliatelle pasta onto a serving plate and spoon the vegan ragù sauce over the top. Garnish with a sprig of fresh basil and a dusting of nutritional yeast for an appetizing touch.