Tagliatelle Vegan Bolognese
A healthy vegan version of the classic Bolognese. It tastes great and is easier to digest compared to meat. This meal is not only full of flavor but also a good source of protein.
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
The caloric value was calculated per serving.
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.