You will never miss meat in this simple vegan meat sauce! This pasta dinner has all the classic flavors of the classic beef sauce you want, but is full of vegetables, nuts, and quinoa!
Why do you like this vegan:
It has an oily taste and no meat at all! The mixture of quinoa and minced beans mimics the minced meat in this recipe and it works! To be honest, I almost said that I like this vegetarian beef noodle more than traditional beef noodle sauce. Sing without weight.
Full of components that are easy to use! If you are worried about healthy nutritious food for your family, then above all, you have come to the right place! Among gourmets in the Midwest, authentic food that makes it easy for you to feed your family is my first destination, and this recipe really shows this intention! Nuts, quinoa, fresh vegetables, dried herbs and tomatoes form the basis of these delicious ingredients, all as close as possible to their original shape!
Vegetables are everywhere, and your family will love it! If you have picky food at home, you should try this sauce! Chopped vegetables are so good that they are mixed with sauce and are barely recognizable! Also, if your child hasn’t touched a quinoa with a 10-foot pole, let me assure you that he won’t even know quinoa on a plate!
Also, if you want to get your kids excited about eating, try asking them to help you prepare this pasta with vegetable sauce! My daughter fried all the tomatoes with her little hands and she was the best assistant when stirring. Obviously, children next to a fire must be trained carefully and save money for parents or guardians, but make your children enjoy the mess in the kitchen! You might be surprised how happy they are when they help them have dinner!
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Vegetarian Bolognese
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hours
- Yield: 10 servings 1x
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You will never miss meat in this simple vegan meat sauce! This pasta dinner has all the classic flavors of the classic beef sauce you want, but is full of vegetables, nuts and quinoa!
Ingredients
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup red wine
- Parmesan rind (optional)
- 1 cup toasted, finely chopped walnuts
- 1 teaspoon dried rosemary
- 28 oz. can whole San Marzano tomatoes
- 2 tablespoons olive oil
- 28 oz. can crushed tomatoes
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 1/3 cup uncooked tri-color quinoa
- 1 teaspoon dried oregano
- fresh cracked pepper
- Kosher salt
- 1/2 cup freshly grated Parmesan cheese + more for garnish
- 1/2 cup whole milk
- 1 teaspoon dried thyme
Serve with:
- al dente spaghetti noodles
- fresh chopped parsley
- grated Parmesan
Instructions
- Heat oil in a large pot over medium high heat.
- Add onion, celery, and carrots along with a large pinch of salt and pepper. Cook, stirring occasionally for 10 minutes.
- Add garlic, thyme, rosemary, and oregano and cook for 1 minute, stirring frequently.
- Add red wine and deglaze the pot, scraping all the yummy bits off the bottom.
- Add crushed tomatoes to the pot.
- Then add whole San Marzano tomatoes, crushing them with your hands as you add them.
- Add whole milk, chopped walnuts, Parmesan, and uncooked quinoa along with a couple large pinches of salt and pepper.
- Bring to a simmer over medium high heat. Add Parmesan rind.
- Cover and reduce heat to medium low. Simmer, covered, for 30 minutes.
- Serve with spaghetti noodles and garnish with chopped parsley and grated Parmesan cheese.
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 servings
- Calories: 213kcal
- Sugar: 9.3g
- Sodium: 446.2mg
- Fat: 12.8g
- Saturated Fat: 2.2g
- Carbohydrates: 21.3g
- Fiber: 4.6g
- Cholesterol: 4.1mg
Keywords: vegetarian spaghetti sauce, quinoa spaghetti sauce, walnut spaghetti sauce, meatless spaghetti sauce
