When I first adopted a vegan diet, I chose the KISS method. Keep it simple, stupid, and the transition won’t be as jarring or difficult. What that means, exactly, is that I used all of my old recipes that I had collected, created or curated over the years and only replaced them with things I had on hand or simple substitutes.
For example, I wasn’t sure if I’d stick to the diet, never mind adopt it as a full on lifestyle, so I didn’t want to invest in vegan products that I might not like, so I used applesauce to replace the binding agent in cakes and cookies. Turns out, I find it too dense. Anyway that’s what I did for just about everything, replaced the meat with beans or mushrooms and eventually, tofu. Same thing with dairy until I was all the way on the vegan train and not looking back.
And with these latest creation, I kept it simple and went kind of old school.
Bolognese or ragu, whatever you call it this is a fairly easy dish to make when you feel like pasta. And if you have a family recipe or one that you’re really fond of and don’t want to replace this or that, don’t.
Just use Beyond Meat or whatever brand you prefer and…BAM, bolognese just like you remember. Minus the cruelty.
When I say I kept it simple, I mean it!
The ingredients include: onion, garlic, bell peppers, nutritional yeast, herbs & spices, tomato paste, canned peeled roma tomatoes, balsamic vinegar and water.
Yep, it really is that easy. One simple replacement and you’ve got a delicious #vegan pasta dish in thirty minutes or less.
Choose whatever pasta you have on hand, just make sure it’s something that will allow the sauce to cling to it…ooh, yummy goodness!
What is your go-to pasta dish? Or the one dish you haven’t been able to vegan-ize perfectly?