Vegan Risotto alla Bolognese

Is there anything better on a cold November day than some thick and hearty carbs smothered in a creamy sauce that just makes you feel better about being stuck in the house and cold as hell?

Not on this particular November day, anyway.

This vegan dinner was a request from my husband a la Midnight Tokyo Diner and I decided to go fairly authentic with the vegan bolognese sauce, so let’s jump right in to this vegan risotto alla bolognese recipe!

To make things easy for me, I made the risotto and the bolognese separately and tossed them together over low heat at the end, but here is the full ingredient list:

I will tell you up front that this wasn’t the most calorie friendly vegan recipe, coming in at just over 600 calories per servings, but holy moly was it worth every minute of working out the day of and the next day!

If you know how to cook risotto or if you have a preferred method, warm up your vegan broth and get it going. If you’re not sure the best way to cook risotto, check out this long ago recipe of mine!

Now…onto the vegan bolognese!

I used a mixture of onions and shallots to cook the risotto and for the sauce, so to get the vegan bolognese started, add a splash of oil to the pot along with the chopped onions, shallot, bell pepper, carrot and celery. Cook until it starts to soften and add the vegan burger meat. This was another new vegan product find for me from a company I was unfamiliar with, Naturli, but the burgers weren’t too greasy and it was very tasty, blended in perfectly with this vegan dinner recipe.

Next add the garlic for 2 minutes, then the fresh tomatoes. Cook until tomatoes start to break down, it should take a few minutes while you stir regularly.

Add tomato paste and some broth and bring to a boil. Reduce to thicken.

When everything is ready, toss together over low heat. Normally I would add some nutritional yeast to the vegan red sauce but it was perfectly seasoned and didn’t need it. See how I patted myself on the back right there? Don’t be afraid to do that once in a while…it feels good.

Now comes the tough question: to add or not to add vegan cheese?

The choice is yours! I didn’t think it was necessary but if you have a vegan cheese you love, feel free to add it and PLEASE drop a link below with your vegan cheese recommendation.

Be sure to season the sauce every step of the way or you’ll end up with bland red sauce. And if you don’t have any fresh tomatoes, canned/jarred crushed tomatoes work well but they are a little sweeter so you’ll have to be more diligent about seasoning.

And there you have it, a delicious vegan risotto alla bolognese. If you try it out, feel free to leave photos in the comments section or share with me on Instagram or Facebook.

Vegan Bolognese…Plus an excuse to drink wine!

As you know, we recently made a trip to Würzburg, Germany and ate a tons of good vegan food. But what you may not know is that this place is a pretty respectable wine region, known for the cute little decanter-style bottles, called Bocksbeutel. And like any good tourist, I purchased more than one bottle.

I’m a pretty avid wine drinker but also kind of finicky so I got a big bottle of red and instantly I knew it would be served with a hearty pasta dish. And since there was a delicious bottle of Dorfprozeltener (dry) I knew I had to go with a Bolognese. I know what you’re thinking, great another tofu recipe and if that’s it, you’d be wrong.

Instead I opted for a couple giant Portobello cap mushrooms for the hint of earthy, meaty flavor this dish deserves. But you can also use tofu crumbles, other types of mushrooms and even beans if you’re feeling adventurous. Since we are a mushroom lovin’ household, the bellas won out. Now the really great thing about any Bolognese dish is that it is packed with vegetables. I’m sure a few purists will see this and cringe at some of my additions, but hey I had a vitamin-packed meal with carbs so…yeah.

Even though there was celery in my crisper, I totally forgot to add it to this dish, instead I used; onion (2), bell pepper (half green & half red), one diced carrot, four garlic cloves, capers, tomatoes and herbs.

Yes! I totally used fresh tomatoes for this and it was my very first time and totally inspired by my husband’s fresh tomato sauce for pizza, which will probably make an appearance on this blog soon. The fresh tomato-y flavor really added a depth to this dish that I can’t explain to you. It was sweet and tart but not over the top.

Sometimes when it comes to pasta, I like to experiment. I like to find weird shaped noodles that I’ve never heard of just to see how they work and most times…they don’t. I used a fat pasta–paccheri reali–that was tasty and hearty, but not great for this dish. I’d recommend you stick with a long pasta like spaghetti or choose something with some stick to it, like rigatoni.

With all of the ingredients assembled, because one of my constant goals is to be more efficient in the kitchen. Between blogging and writing novels and ghostwriting, I need every free moment I can find.

Now…into the kitchen.

The mushrooms are the first thing into the skillet to cook some of the water out of them and let the edges get nice and crispy to complete that earthy flavor. Then the onions, carrots and peppers along with a pinch of fresh rosemary, stirring for a few minutes.

Don’t forget to add salt and pepper as needed but don’t go overboard because this dish is so packed with flavor that you don’t want to have salty sauce.

Next was the garlic, Worcestershire sauce (this one is vegan which means minus the anchovies) and tomatoes, then a few glugs of wine to get all the sticky bits off the bottom of the pan. Let the tomatoes cook until they soften and the sauce becomes more sauce-y than chunky, and when I was happy with the consistency I added a handful of chopped black olives and a teaspoon or two of capers. Feel free to add more–or less–wine if you want a thinner sauce or if you’re cooking for the underage crowd, substitute a veg only broth for the wine.

I am well aware that my plating & photography skills need work!

paccheri reali vegan bolognese

…I’m working on it

 

The wine was good and the food was even better! I served a salad on the side to round out the meal and add a healthy dose of fiber to our day!

Let me know if you try this recipe and how it turned out.