Vegetarian Vegetarian Bolognese Recipe
Plant-based ground, vine-ripened tomato sauce, fresh basil, parmesan & garlic ciabatta.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Plant-Based Bolognese Sauce
Garlic Parmesan Ciabatta
Method
Plant-Based Bolognese Sauce
- 1
Sauté Vegetables
In a large skillet or saucepan, heat olive oil over medium heat. Add diced onion, carrot, and celery. Cook for 5–6 minutes, stirring occasionally, until vegetables are softened and translucent.
- 2
Add Garlic and Plant-Based Meat
Add minced garlic and sauté for 1 minute. Then add the plant-based ground meat and cook for 4–5 minutes, breaking it up with a spoon, until browned.
- 3
Stir in Tomatoes and Seasoning
Add crushed vine-ripened tomatoes, tomato paste, dried oregano, salt, and black pepper. Stir to combine well.
- 4
Simmer the Sauce
Pour in vegetable broth, stir, and bring the sauce to a gentle simmer. Reduce heat and let it simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens.
- 5
Finish with Fresh Basil
Stir in chopped fresh basil at the end of cooking. Taste and adjust seasoning with more salt or pepper if needed.
Garlic Parmesan Ciabatta
- 6
Prepare Garlic Butter
In a small bowl, mix softened butter with minced garlic until well blended.
- 7
Assemble Ciabatta
Spread the garlic butter mixture evenly on the cut sides of the ciabatta halves. Sprinkle grated parmesan cheese evenly over the top.
- 8
Toast the Bread
Preheat oven to 375°F (190°C). Place ciabatta halves on a baking sheet and bake for 10–12 minutes or until the edges are crispy and cheese is melted and lightly golden.
- 9
Garnish and Serve
Remove from oven and sprinkle with chopped parsley if desired. Serve warm alongside the Bolognese.
