| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 426 | 17g | 2g | 55g |
| sugars | fibre | protein | salt |
| 13g | 9g | 22g | 1.02g |
Why I Love Australian Vegan Bolognese with Herbs
In my culinary journey, I’ve found that there’s always a way to infuse some of my Montana-inspired cooking principles into even the most diverse and unique recipes from around the world. One such dish looks innocuous enough, but I’ve become passionate about perfecting it: it’s an Australian recipe known as Vegan Bolognese with Herbs.
A Taste of Australia, Inspired by Montana
I was initially drawn to the Vegan Bolognese with Herbs out of sheer curiosity. What does a traditional Bolognese, typically laden with heaps of ground meat, taste like when you make it vegan? Surprisingly, I found it had intricate flavours and the taste was simply sublime. The use of vegan ground meat substitute offers an incredible texture that mimics that of traditional Bolognese sauce without the animal products, aligning with my ethos of responsible eating.
The dish’s reliance on a wide array of herbs echoes my Native American inspirations – the respect for Mother Earth and the use of natural, organic ingredients to create mouthwatering dishes. In a way, this Australian classic reminded me of my roots and the culinary traditions that I hold close.
Pairings and Combinations
The Vegan Bolognese with Herbs recipe resembles the versatility of a classic Bolognese sauce. This means it can be served with a variety of pasta types, like fettuccine, spaghetti, and even penne. Considering the recipe’s inherent flexibility, why not experiment with different pasta varieties?
Moreover, considering its robust flavor profile, this vegan Bolognese sauce would pair surprisingly well with a hearty grain like quinoa or barley, or even served atop a bed of roasted spaghetti squash for a low-carb option.
If you’re interested in other chefs who have ventured into the vegan cooking landscape, you might want to explore the work of renowned chef Jamie Oliver. Jamie has a variety of vegan recipes that artfully enhance the natural flavors of fruits and vegetables, much like this Vegan Bolognese with Herbs.
Embracing diversity in food is an enriching experience. Although my cooking ethos is deeply rooted in Montana’s food heritage, trying out global recipes like the Vegan Bolognese with Herbs is a gratifying part of being a culinary enthusiast and food writer.
What You’ll Need
- 2 tablespoons olive oil
- 2 large onions, finely chopped
- 2 medium-sized carrots, finely chopped
- 2 stalks of celery, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound of vegan ground meat substitute
- 2 cups of vegetable broth
- 1 cup red wine (optional)
- 1 can (28 ounce) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar (optional)
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- Pasta of choice, cooked as per package instructions
Method
Step One
Heat the olive oil in a large pan over medium heat. Once the oil is heated, add the finely chopped onions, carrots, celery and minced garlic into the pan.
Step Two
Stirring occasionally, allow the vegetables to cook until they become soft and the onion begins to turn translucent. This should take approximately 10 minutes.
Step Three
Sprinkle in the dried basil, oregano, salt and black pepper over the cooked vegetables. Stir these ingredients together until they are well combined.
Step Four
Add your vegan ground meat substitute to the pan. Break apart the “meat” with a spatula or fork, and continue cooking everything for another 5-6 minutes.
Step Five
Pour in the vegetable broth and red wine (if using) into the pan. Bring the ingredients to a simmer and allow them to cook until the liquid reduces by half, which should take about 15 minutes.
Step Six
Next, stir in the crushed tomatoes, tomato paste and sugar (if using). Continue to simmer the ingredients on low heat for around 20-30 minutes until the sauce thickens.
Step Seven
Finally, stir in the chopped parsley and basil and cook for an additional 2-3 minutes. Taste the sauce and adjust salt and pepper levels if necessary.
Step Eight
Serve the vegan bolognese sauce over your cooked pasta and enjoy!
