This vegan twist on the classic Tagliatelle Bolognese isn’t just a treat for your taste buds—it’s a nourishing, balanced meal. With plant-based protein, healthy fats, and essential vitamins, this recipe is ideal for those seeking a nutritious yet flavorful dish.
Textured Pea Protein stars in this dish, offering an impressive protein boost without meat’s heaviness. Rich in essential amino acids, it aids muscle repair and energy levels. It’s also perfect for those with allergies, being gluten, soy, and dairy-free.
The finishing touch, a vegan parmesan alternative made with nutritional yeast and roasted cashews, is delicious and nutritious. Nutritional yeast provides B vitamins, including B12, with a savory, cheesy flavor. Cashews contribute healthy fats, protein, and magnesium, supporting muscle and nerve function.
This Tagliatelle Vegan Bolognese provides substantial energy for lunch or dinner. It’s protein-rich (thanks to pea protein and walnuts), aiding muscle maintenance and repair. Healthy fats, primarily from walnuts and ghee, support hormone production and satiety. The vegetables and tomato sauce deliver essential vitamins and antioxidants, benefiting heart health and digestion.
In essence, this Tagliatelle Vegan Bolognese is a nourishing meal that harmonizes flavor, nutrition, and health benefits. It’s perfect for those following a plant-based diet or anyone looking to incorporate more wholesome, plant-based ingredients into their meals.
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Tagliatelle Vegan Bolognese
Ingredients
For the Volognese sauce:
- 200 g tagliatelle
- 150 g textured pea protein
- 200 g mushrooms
- 100 g minced walnuts
- 100 g red bell pepper (or paprika)
- 100 g carrots
- 100 g onion
- 2 cloves garlic
- 300 ml tomato sauce
- 50 ml cranberry juice
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp 1 teaspoon turmeric
- Fresh rosemary or thyme
- 2-3 bay leaves
- 1 tsp 1 teaspoon smoked paprika
- 2 tbsp ghee or olive oil for a vegan alternative
For the vegan parmesan alternative:
- 50 g nutritional yeast
- 50 g roasted cashews
- 1/2 tsp garlic powder
- salt
Instructions
- In a pan, add water, salt, and the textured pea protein. Bring to a boil, reduce the heat to a minimum, and let it simmer for about 10-15 minutes.
- Wash, peel, and cut your vegetables.
- Heat 2-3 tablespoons of ghee/olive oil in a frying pan and add all dried spices. Let them cook for about 1 minute until the ghee is infused with flavor, then add the vegetables. Start with the onions and grated carrots. Add the mushrooms, bell pepper, and minced garlic.
- Add the cooked pea protein, walnuts, tomato sauce, cranberry juice, and fresh rosemary or thyme.
- On low heat, let the sauce simmer for about 20-30 minutes.
Video
Notes
Tips:
- Use whole wheat or gluten-free pasta.
- If you find good seasonal wild mushrooms, use them instead of champignons. They bring a nice earthy taste to the dish.
- The vegan parmesan is optional, but you can prepare a bigger batch and store it in a jar for other recipes. Nutritional yeast is a great source of B vitamins and can be used in most vegan dishes.
- Even though protein is recommended for lunch when our digestive fire (Agni) is strong, this recipe can also be cooked for dinner. Plant-based protein sources require less energy to metabolize.
Recommendations for Doshas:
- Vata: This is a nourishing, grounding dish for lunch. Add extra spices like ginger to bring more heat to the digestive system.
- Pitta: Serve this dish with a green salad on the side and cook it without garlic.
- Kapha: Pasta can add heaviness to the body, so it’s better to eat a smaller portion. Alternatively, replace pasta with zoodles (zucchini noodles). Extra hot spices like ginger and pepper are great to make this meal Kapha-friendly.
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