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Vegetarian Hearty Bolognese with Cauliflower Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 123 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Hearty Vegetarian Bolognese recipe recreates the rich, meaty texture of traditional Bolognese using a blend of vegetables and lentils, offering a satisfying and flavorful plant-based alternative. The sauce combines finely chopped vegetables, aromatic herbs, tomato paste, lentils, and a touch of red wine, simmered to develop deep flavors and finished with a splash of milk and butter for creaminess. Served over pappardelle pasta and optionally garnished with parmesan and fresh basil, this dish is perfect for a comforting vegetarian meal.

Ingredients

Scale

Vegetables

  • 170 grams yellow onion (about 1 small) or 210 grams yellow onion if omitting shallot
  • 40 grams shallot (about 1 small)
  • 100 grams celery stalks (about 2 medium)
  • 100 grams carrot (about 1 large)
  • 270 grams cauliflower (about half of a small head)
  • 6 cloves garlic, minced

Herbs and Spices

  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon fresh rosemary, finely chopped
  • 1 Tablespoon fresh thyme, finely chopped
  • 1 bay leaf
  • 1 Tablespoon fresh parsley, finely chopped (optional)

Liquids and Sauces

  • 3 Tablespoons extra virgin olive oil
  • 6 ounces tomato paste
  • ½ cup red wine
  • 2 Tablespoons vegetarian Worcestershire sauce
  • 2 ½ cups vegetable stock
  • ½ Tablespoon vegetable bouillon
  • 28 ounce can San Marzano whole peeled tomatoes
  • ½ cup whole milk or half and half

Other Ingredients

  • ½ cup dried lentils
  • 2 Tablespoons butter
  • ½ cup reserved pasta water, more as needed
  • 16 ounces pappardelle pasta
  • Grated parmesan, optional, for garnish
  • Fresh basil, optional, for garnish

Instructions

  1. Prepare the Mirepoix: In a food processor, pulse the yellow onion, shallot, carrot, and celery until finely diced. Transfer this mixture to a bowl and set aside.
  2. Process Cauliflower: Using the food processor again, pulse the cauliflower until it is finely chopped. Set aside this as well.
  3. Sauté Mirepoix and Aromatics: Heat the extra virgin olive oil over medium heat in a large enameled Dutch oven. Add the diced mirepoix along with a pinch of salt and the red pepper flakes. Sauté for 4-5 minutes until softened. Then add the minced garlic, fresh rosemary, and thyme, cooking for an additional minute until fragrant.
  4. Add Cauliflower: Stir in the chopped cauliflower and sauté for another 3-4 minutes to tenderize and meld the flavors.
  5. Incorporate Tomato Paste and Deglaze: Stir in the tomato paste and cook it for 1 minute to intensify its flavor. Deglaze the pot with the red wine (or vegetable stock substitute), cooking down for 1-2 minutes while scraping up any browned bits from the bottom of the pan to enrich the sauce.
  6. Add Lentils, Tomatoes, and Stock: Stir in the vegetarian Worcestershire sauce, bay leaf, dried lentils, vegetable stock, and vegetable bouillon. Using your hands (or a spoon), smash the whole San Marzano tomatoes directly into the pot, discarding any tough stem pieces. Include any tomato juices from the can. Cover the pot and bring the sauce to a simmer, cooking for 25-30 minutes up to an hour for full flavor development.
  7. Finish Sauce with Milk: Stir in the whole milk or half and half, then bring the sauce back to a simmer uncovered. Let it cook for 10-15 minutes to thicken slightly and develop creaminess.
  8. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle pasta just under al dente according to package directions. Reserve ½ cup of the pasta water before draining.
  9. Combine Pasta and Sauce: Stir the butter into the sauce, remove the bay leaf, and add fresh parsley if using. Toss the al dente pasta with the sauce, adding reserved pasta water gradually as needed until the sauce coats the noodles with a glossy finish. Adjust water quantity to achieve preferred consistency.
  10. Serve: Plate the pasta and sauce combination. Garnish with grated parmesan cheese and fresh basil if desired. Serve alongside crusty bread or baguette for sopping up the delicious sauce. Enjoy your hearty vegetarian Bolognese!

Notes

  • Onion Adjustment: Use a total of 210 grams yellow onion if you choose to omit the shallot.
  • Storage: Leftovers can be kept in an airtight container in the refrigerator for 3-5 days. Reheat gently on the stovetop or in a microwave, adding vegetable stock or water as needed to maintain a moist texture.
  • Vegetarian Worcestershire sauce is crucial to keep this recipe vegetarian, as traditional Worcestershire sauce often contains anchovies.
  • Whole milk or half and half adds creaminess, but you can substitute with plant-based milk for a vegan adaptation (note: this will affect the richness).
  • Adjust red pepper flakes to control the heat level to your preference.

Nutrition

  • Serving Size: 1 cup sauce with 2.5 ounces cooked pasta
  • Calories: 350 kcal
  • Sugar: 8 g
  • Sodium: 450 mg
  • Fat: 10 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: Fifty-two grams
  • Fiber: 8 g
  • Protein: 14 g
  • Cholesterol: 15 mg

Find it online: https://piesbypaula.com/vegetarian-hearty-bolognese-with-cauliflower-recipe/