Description
Hearty and flavorful, this vegan bolognese uses San Marzano tomatoes and Beyond Meat for a satisfying plant-based twist on a classic.
Ingredients
Units
Scale
- 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
- 0.5 cups (118 ml) fresh basil leaves torn or chopped
- 2 tsp sea salt
- 1 tsp pepper
Instructions
- Sauté onions in olive oil in a large saucepan for 5-6 minutes over 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.
Notes
- For a richer flavor, toast the fennel seeds in a dry pan for 1-2 minutes before adding them to the sauce.
- If you don’t have Beyond Meat, substitute with another plant-based ground meat or finely chopped mushrooms.
- Leftovers can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 62 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 8
- Protein: 20