Made with all the same spices and San Marzano tomatoes, this vegan bolognese is hardly lacking in flavor.
I was thrilled to finally find a gluten free meat substitute to add a little variety to my cooking as far as vegetarian protein sources go. Beyond Meat (they don’t pay me) has a few tasty gluten free, vegan options to choose from. I bought the beef crumbles and was inspired to create a kind of traditional Italian Bolognese sauce that might even fool carnivores. The fennel gives it a bright and fresh sausage-y taste. This sauce came out so amazing I challenge you to try this out on anyone who eats meat and see if they can tell. It’s delicious on pasta or in baked lasagna, with or without the meat substitute. So good, vegan and gluten free!
- 1 small onion, peeled and chopped
- 3 large cloves garlic, peeled and minced
- 2 cans San Marzano peeled tomatoes, roughly chopped
- 2 tsp fennel seeds
- 4 TBSP olive oil
- 1 pouch Beyond Meat Beef Crumbles
- ½ cup fresh basil leaves torn or chopped
- 2 tsp sea salt
- 1 tsp pepper
- Sauté onions in olive oil in a large saucepan for 5-6 minutes under medium heat until translucent but not browned.
- Add the garlic and beef crumbles and sauté until crumbles are lightly browned and garlic is fragrant, about 7 minutes.
- Add tomatoes, fennel, basil, salt and pepper and stir well. Reduce heat to low and simmer sauce for 45 minutes to an hour.