This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
Today, I am excited to share with you a recipe that will become a staple in my kitchen – my Healthy Gluten-Free Vegan Bolognese is a Hearty and Nutritious Twist on a Classic. The biggest critic, my wife, absolutely loved it. This plant-based version of the classic Italian dish is not only delicious but also packed with nutrients. It’s perfect for anyone looking to enjoy a hearty meal without the gluten or animal products.
Why Choose Gluten-Free and Vegan?
Health Benefits of a Vegan Diet
A vegan diet can be incredibly nutritious, offering a wealth of vitamins, minerals, and antioxidants from plant-based sources. It is often associated with lower cholesterol levels, reduced risk of heart disease, and improved overall health. The other thing I like is that it makes the meal feel lighter.
Gluten-Free Advantages
For those with gluten sensitivities or celiac disease, a gluten-free diet is essential. It helps in reducing inflammation, improving digestive health, and preventing the adverse effects associated with gluten consumption. I eat gluten-free to help reduce inflammation.
The Rich History of Bolognese
BOLOGNESE SAUCE, originating from Bologna, Italy, traditionally features meat, but this vegan version captures the essence of the original dish with a hearty blend of mushrooms and vegetables. The combination of flavors and textures in this recipe offers a satisfying alternative that will confuse the carnivores.
Below are some links to some other vegan gluten-free Italian spaghetti recipes you can find on the blog.
- VEGAN GLUTEN FREE SPAGHETTI RAGU
- VEGAN MEATBALLS OVER GLUTEN FREE PASTA MARINARA
- VEGAN AND GLUTEN FREE SPAGHETTI CARBONARA
Nutritional Benefits
This Healthy Gluten-Free Vegan Bolognese is loaded with nutrients:
- Mushrooms: A great source of protein, fiber, and essential vitamins.
- Vegetables: Packed with vitamins, minerals, and antioxidants.
- Olive Oil: Provides healthy fats that are good for heart health.
- Gluten-Free Pasta: A great alternative for those avoiding gluten, ensuring everyone can enjoy this dish without discomfort.
Conclusion
This Healthy Gluten-Free Vegan Bolognese is not only delicious but also a nutritious addition to your meal rotation. It’s perfect for those who are vegan, gluten-free, or simply looking to enjoy a healthier version of a classic favorite. Try this recipe today and enjoy a hearty, flavorful meal that’s good for you and your family.
Cast of characters.
Making the bolognese
Healthy Gluten-Free Vegan Bolognese
Healthy Gluten-Free Vegan Bolognese
My Healthy Gluten-free vegan bolognese – A Hearty and Nutritious Twist on a Classic. It's packed with vegetables, spices rich in flavor. It's a crowd pleaser.
Ingredients
Tofu
- 2 Packages Tofu Shredded
- 2 Tsp Balsamic vinegar
- 1 Tbsp Soy Sauce
Bolognese sauce
- 1 Bunch Mushrooms sliced
- 12 Baby Carrots diced
- 2 Stalks Celery diced
- 1/2 Whole Red onion diced
- 1 Whole Shallot diced
- 2 Whole Bay leaves
- 2 Tbsp Tomato paste
- 3 Cloves Garlic minced
- 2 Tsp Dried Oregano
- 2 Tsp Dried Thyme
- 2 Tsp Dried Paprika
- 2 Tsp Dried Basil
- 2 Tbsp Olive oil divided
- 1/2 – 1 Cup Oat milk
- 1 Can San Marzano whole tomatoes
- 2 Tbsp Vegetable broth base
- 2 Lbs Brown rice gluten free pasta
Instructions
Tofu
-
Begin by pressing the tofu to get out as much liquid as possible. Next, shredded the tofu with a cheese shredder. Add to a bowl and add the soy sauce and balsamic. Place the shredded tofu on a baking sheet. Bake at 425 degrees for at least 30 minutes. You want the tofu to get a little crispy.
Bolognese sauce
-
Before you start cooking your sauce, cook your pasta in a double boiler and cook 1 minute less than the directions say. Lift the pasta from the water and let it sit over the hot water. Before finishing, you will drop the pasta back in the water before adding to the sauce.
Heat the oil in a Dutch oven. Once warm, add in the mushrooms and cook down until all the water is removed and they are nicely brown. Remove from the pan and set aside. Add the remaining oil followed by the celery, carrots, onions and shallots. Cook for 4 – 5 minutes. Add in the spices in the last minute. Add the garlic and cook for 30 weconds.
Next, add in the tomato paste and cook out for 2 minutes. Once cooked out, add in the whole tomatoes. With a masher, break them up. Simmer for 5 minutes. Add in the vegan base broth and 1 cup of water. Cook for 3 – 4 minutes stirring everything. Now add in the oat milk followed by the bay leaves. Simmer for another 5 minutes.
Finish by adding in the shredded tofu and the mushrooms. Let this simmer for 5 more minutes. To serve, add a good helping of the noodles topped with the vegan bolognese.
Enjoy!
Leave a Reply