Vegan Tagliatelle al Ragù alla Bolognese

Recipe

Vegan Tagliatelle al Ragù alla Bolognese

Plant-Based Pasta Perfection: Vegan Tagliatelle al Ragù

In the realm of vegan cuisine, this recipe brings the flavors of Italy to your plate. Vegan Tagliatelle al Ragù alla Bolognese is a delightful twist on the classic Italian dish. With a rich and hearty plant-based ragù sauce, this vegan version will satisfy your cravings while keeping your diet cruelty-free.

Jan Dec

20 minutes

30 minutes

50 minutes

4 servings

Easy

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free

Walnuts

Meat-based, Paleo, Gluten-free, Nut-free, Low-carb

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.

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.