The BEST Vegan Bolognese Recipe

Roughly chop 2 stalks of celery and set aside.

Roughly chop 2 medium carrots and set aside.

Roughly chop 1 red bell pepper, avoiding the white pits and seeds, and add it to the bowl with the carrots and celery.

Add the chopped vegetables to a food processor and blitz until finely minced.

Scrape the minced vegetables into a bowl.

In a large pot over medium-high heat, add 2 tablespoons of Earth Balance and 2 tablespoons of olive oil.

Add 2 Beyond Burger patties to the pot and break them up with a wooden spoon until they start to develop some light brown color.

Once the Beyond Burger patties are browned, add the minced vegetables and cook until they start to soften.

Add 1/4 cup of tomato paste and cook it off for flavor development.

Add 1/4 cup of balsamic vinegar to deglaze the pan.

Add 1 (28-ounce) can of whole peeled tomatoes, crushing them with your hands, and include all the juices from the can.

Add 1 1/2 teaspoons of salt, 1 1/2 teaspoons of freshly ground black pepper, and 1/4 teaspoon of crushed red pepper flakes.

Add 2 teaspoons of fresh minced thyme and 1/2 cup of torn fresh basil leaves.

Pour in 2 cups of water and 1/4 cup of nutritional yeast, then stir until well combined.

Bring the sauce to a boil, then reduce the heat to a simmer and cook for about 30 minutes, stirring occasionally.

While the sauce is simmering, bring a large pot of water to a boil and season it with salt.

Once boiling, add 1 pound of spaghetti and cook it 1 to 2 minutes under the recommended time on the box for al dente texture.

Reserve about 1 cup of the pasta cooking liquid and set it aside.

Drain the pasta and add it back to the pot.

After 30 minutes, the sauce should be thickened; ladle the sauce over the pasta and toss until well coated.

Plate the pasta, stacking it for height, and finish with freshly grated vegan Parmesan cheese (e.g., Violife) and garnish with fresh basil.

Equipment Needed

Spice Level:

Dietary