Recipe
Vegan Tagliatelle al Ragù alla Bolognese
Plant-Based Pasta Perfection: Vegan Tagliatelle al Ragù
4.5 out of 5
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.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free
Allergens
Walnuts
Not suitable for
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.
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250g (8.8 oz) tagliatelle pasta 250g (8.8 oz) tagliatelle pasta
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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200g (7 oz) mushrooms, finely chopped 200g (7 oz) mushrooms, finely chopped
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1 cup cooked lentils 1 cup cooked lentils
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1/2 cup walnuts, finely chopped 1/2 cup walnuts, finely chopped
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1 carrot, finely chopped 1 carrot, finely chopped
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1 celery stalk, finely chopped 1 celery stalk, finely chopped
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1 can (400g/14 oz) crushed tomatoes 1 can (400g/14 oz) crushed tomatoes
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1 cup vegetable broth 1 cup vegetable broth
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1/4 cup tomato paste 1/4 cup tomato paste
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1/4 cup plant-based milk (such as almond or soy milk) 1/4 cup plant-based milk (such as almond or soy milk)
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2 tablespoons nutritional yeast 2 tablespoons nutritional yeast
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon dried basil 1 teaspoon dried basil
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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
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1.Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
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2.In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
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3.Add the mushrooms, lentils, walnuts, carrot, and celery to the pan. Cook for 5 minutes, stirring occasionally.
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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.
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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.
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