Saturday, January 14, 2012

Vegan Bolognese, Take 2.

Yesterday, it was the quick version with store-bought marinara. But it is just as simple to make from scratch with a can of salt-free, chopped tomatoes (I use the Trader Joes brand, but any salt-free will do). 

Vegan Bolognese (3 large or 4 regular servings):
  • 12 meatless meatballs (e.g. Trader Joes)
  • 1 red onion, chopped
  • 1 ts olive oil
  • 1 can salt-free chopped organic tomatoes, pureed (!)
  • 1/4 cup vegetable broth (or water)
  • salt, pepper, to taste
  • 2-3 TB red wine
  • handful fresh or 1 cube frozen basil
  • 2 TB ketchup
  • 3 TB Trader Joes roasted red pepper eggplant spread (or ajvar)
  • 1 hot chili pepper, chopped
  • 1/2 –1 cup frozen or fresh kale
  • 1 garlic clove, grated
  • 1 TB goat cheese crumbs (optional for real vegans, but it adds a nice creaminess)
Thaw the meatballs (2 min in the microwave), and chop into crumbs. Heat the oil and saute the onion. Add the chopped meatballs, and saute for about 5min on medium so that the faux meatball crumbs slightly caramelized. Add all the other ingredients, mix carefully and simmer for  about 10 min. Cook pasta according to instructions, drain and serve with sauce!
1 serving (if divided into 4 servings) has 145kcal.
vegan_bologLR

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