Easy Vegan Bolognese

Vegan Bolognese from She Well

Last weekend I traveled home to Boston to visit my parents at their new home. Despite the summer weather in DC, Boston’s weather seemed to have its own agenda. The days were filled with crisp September air, while the nights required a sweatshirt, sweatpants and slippers. Even though the cold weather came as a bit of a shock, it did not stop us from getting outdoors and enjoying the final days of summer. In fact, we spent lots of time outside riding bikes, playing bocce, grilling on the patio, walking in the woods and sitting by the fire pit. My favorite activity of the weekend was definitely the bike ride we took on the Shining Sea Bikeway to Woods Hole in Cape Cod. It is so beautiful! Grilling calamari for the first time had to be up there too! My dad comes from a very Italian background so we love trying out traditional Italian recipes like grilled frutti di mare and this easy vegan bolognese! 

Vegan Bolognese from She Well

Growing up my family used to make Ina Garten’s Bolognese on a weekly basis. It was and still remains to be one of my favorite comfort foods. When I gave up eating meat in 2007, this is the dish that I missed the most. However, thanks to one of my favorite meatless companies, Field Roast, this recipe has been brought back to life in my kitchen. While “fake” meat may gross some people out, Field Roast uses only simple ingredients that you can pronounce like gluten, garlic, barley, tomato paste, mushrooms and onion powder to name a few. As someone who has tasted many meatless products throughout the years, I can definitely say that theirs are the best! 

I hope that you love this recipe as much as I do! If you are not vegan or vegetarian, you could also make this dish with ground turkey or lean ground meat. In addition, the bolognese sauce is delicious over zucchini noodles or other spiralized veggie pastas. Enjoy!

Vegan Bolognese from She Well

Easy Vegan Bolognese 

Serves 6
Time: 30 minutes

     1 tablespoon of extra virgin olive oil
     2 large cloves garlic, minced
     1 package of Field Burgers (4 patties)
     1 tablespoon dried oregano
     1/4 teaspoon crushed red pepper flakes
     1 cup dry red wine
     1 (28-ounce) can crushed tomatoes
     2 tablespoons tomato paste
    12 oz. of whole wheat pasta (3/4 box) 
    1/4 teaspoon ground nutmeg
    1/4 cup chopped fresh basil leaves

1.) Place the 4 Field Burgers into a large food processor and grind until they have the consistency of ground beef. If you only have a small food processor or blender, be sure to only grind one burger at a time.

2.) Heat a tablespoon of extra virgin olive in a large pot on medium heat and add the minced garlic. Once the garlic becomes fragrant, add the grounded patties to the skillet, along with the garlic, oregano and red pepper flakes. 

3.) Pour in 1 cup of dry red wine and stir. Add in the canned tomatoes, tomato paste and freshly ground pepper and mix well. Bring the sauce to a boil and then lower to simmer for 10 minutes. 

4.) While the sauce is simmering feel free to cook the pasta, following the directions on the box.

5.) After 10 minutes or so, add in the nutmeg and basil. Allow the sauce to simmer for 10 minutes, stirring occasionally until it becomes thick. 

6.) Remove the sauce from heat and allow to cool before serving with pasta. 

Nutritional Info (per serving of sauce) 
327 calories, 10g fat, 40g carbs, 4g fiber, 11g sugar, 19g protein 

*This recipe was adapted from Ina Garten’s Weeknight Bolognese