Easy Vegan Bolognese
- Georgina Cahill
- Apr 18, 2021
- 2 min read
Disclosure: This post may contain affiliate links
Vegan and missing your favorite, hearty pasta bolognese? Just trying to cut down on your meat intake but still want something filling and satisfying? Either way, you’ll love this vegan, high-protein bolognese!
This meaty meat alternative is made from seitan. Seitan is ideal for this sauce as it’s high in protein and absorbs sauces and marinades easily. It’s the perfect conduit for all soaking up all those simmering, Italian flavors.
But you won’t need a spice store in your house to get this sauce to taste good. This recipe is only 3 ingredients, give or take some optional ingredients. Thanks to some homemade slow cooker marinara sauce that I had stored in the freezer, this recipe is a breeze to make on a busy weeknight. Use your favorite store bought marinara sauce, boil up your favorite pasta, and have dinner ready in minutes.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe
Makes about 2-3 Servings
Ingredients:
112 g - Pasta of choice - Cooked until al dante
200 g - Slow Cooker Marinara Sauce - Sub favorite store-bought marinara sauce of choice
120 g - Seitan Beef Crumbles - Sub store-bought vegan ground beef
Kosher Salt - To taste
Black Pepper - To taste
Optional Toppings:
Chopped Parsley
Chopped Basil
Parmesan Cheese - Use vegan if needed
Tofu Ricotta
Instructions:
In a pan over medium high heat, using a non-stick method of choice (i.e. oil, cooking spray, nonstick cookware) add the seitan beef. Saute until it begins to brown.
Turn heat to medium low, add in marinara sauce. Cook until liquid is nearly completely absorbed. Stir occasionally to avoid burning. About 10-12 minutes*.
Add pasta to the sauce and stir to coat.
Portion pasta into bowls, top with desired toppings, and serve immediately.
*Notes:
If meal prepping, remove the sauce from heat at this stage. Pour into an airtight container and store in the fridge for up to 4 days or in the freezer for up to 2 months. When ready to serve, reheat over the stove and continue as directed.
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