ThermoGourmand

For the Love of Food

You are here: Home / Mains: Vegetarian / Vegetarian Bolognese

Vegetarian Bolognese

By 1 Comment

I’m often looking for vegetarian ideas, not so much to reduce our meat intake, but to increase our vegetable intake. I find so many lack flavour. You just can’t get that meaty taste into a vegetarian dish – or so I thought!

I found this interesting recipe from Sophia’s Kitchen. I have adapted it to our tastes using some special ingredients to give it that depth of flavour that it needed. I also add sour cream to my bolognese sauces as I find them too acidic otherwise. Just a few tablespoonsful.

I’m planning on adapting it even further by using the Miripoix recipe on Cookidoo, instead of chopping vegetables and removing them.

Recipe was developed in the TM6. It would be fine for the TM5, but I think the quantity would be too much for the TM31.
Slight update on 4th May, 2021.

The Bush Gourmand

Vegetarian Bolognese

A delicious adaptation of the familiar bolognese sauce that we all love.
Print Recipe
Course: Mains
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 30 g dried porcini mushrooms and boiling water to cover
  • 2 celery stalks in chunks
  • 2 carrots in chunks
  • 100 g zucchini about half, in chunks
  • 1 onion peeled and cut into chunks
  • 125 g swiss brown mushrooms in quarters
  • 30 g olive oil
  • 4 garlic cloves
  • enough red wine to make up 200g liquid
  • 2 sprigs rosemary - leaves only
  • 2 sprigs thyme - leaves only
  • 1 Tbsp vegetable stock paste
  • 2 x 400g tins diced tomatoes
  • 2 Tbsp tomato paste
  • 2 Tbsp miso paste - I used red
  • 1 Tbsp MightyMite/Promite or use 2 tsp Vegemite
  • 1 tsp sugar
  • 1 tsp ground pepper
  • 1 tsp dried oregano
  • ½ tsp fennel seeds
  • ¼ tsp ground coriander
  • 1 tsp smoked paprika
  • chilli flakes to taste
  • salt to taste
  • 1 x 400g can lentils drained and rinsed

Method
 

  1. Place dried porcini into a heat proof bowl. Add enough boiling water to cover. Cover and leave to soak until softened.
  2. Add celery, carrot and zucchini to Thermomix bowl.
  3. Chop 3 seconds/speed 5. Set aside
  4. Don't wash bowl.
  5. Add oil, onion, mushrooms, garlic and fresh herbs. Saute 5 minutes/120/speed 2.
  6. Chop 3 seconds/speed 5.5.
  7. Drain porcini and set liquid aside. Chop into chunks - I use scissors.
  8. Add all the vegetables that were set aside and continue to saute 10 minutes/120/Reverse/speed 2.
  9. Weigh in porcini liquid and add red wine to make 200g liquid.
  10. Add all remaining ingredients, except lentils and cook 20 minutes/120/Reverse/speed 1, no MC. Place splash guard or simmering basket on top.
  11. Add lentils and cook a further 5 minutes/120/Reverse/speed 1 as before.
  12. Stir in 3 Tbsp of sour cream, if liked.
  13. Serve over pasta and sprinkle with grated parmesan cheese.

Notes

Options:
Replace the Mighty Mite/Promite/Vegemite with extra miso paste.

When you give this recipe a go, make sure you post your photos on my Facebook page. I love to see everyone’s successes.
Enjoy!

Author Signature

Trackbacks

About Me

About Me Hi, I’m Megan — a lifelong food lover, enthusiastic home cook and the person behind ThermoGourmand. My story began in the small country town of Nyabing in Western Australia. Living in the bush had plenty of advantages, but when you’re someone who loves good food, experimenting in the ...

Read More »

Recent Recipes

%d bloggers like this: