The perfect cozy and comforting meal. Hearty and filling, yet low in calorie density. I've given you two easy options to make this dish. You can speed up the cook time with the Instant Pot or cook it stove top. Either way delivers an easy, rich, comforting, and delicious vegan Bolognese.
COMFORTING VEGAN BOLOGNESE WITH MASHED POTATOES
✔ Prep Time15 minutes ✔ Cook Time 35 minutes ✔ Weight Loss Friendly ✔ Serves 4
• 1/4 cup vegetable broth to sauté
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tablespoons dried oregano
• 1 tablespoons dried basil
• 2 celery ribs, finely chopped
• 2 medium carrots, finely chopped
• 1 and 1/2 cups Crimini mushrooms, sliced
• 1/4 cup tomato paste
• 1 14.5 ounce can diced tomatoes
• 3/4 cups dry red wine
• 2 to 3 sprigs fresh thyme
• 1/3 cup raw walnuts, finely chopped
• 2 pounds Gold or Russet potatoes, peeled and quartered * see note
• 1 teaspoons onion powder
• 1 teaspoons garlic powder
• 1 tablespoon nutritional yeast
• Salt to taste
• More fresh thyme
• Vegan Parmesan * see note
Instant Pot Directions
1. Prep and chop your veggies. Set the Instant Pot to sauté.
2. Add in the 1/4 cup vegetable broth for sautéing, then add in the onion, garlic, oregano, basil, and season with salt and pepper as desired. Sauté for 5 minutes. Add in the celery, carrot, mushrooms, tomato paste, diced tomatoes, red wine, fresh thyme sprigs, walnuts, and sauté 5 more minutes. Turn off sauté mode. Cook on high pressure for 12 minutes.
3. While the sauce is cooking, make the potatoes. Peel and quarter the potatoes and in a large soup pot boil for 20 to 25 minutes until fork tender but not mushy. Drain the water from the potatoes using a colander and immediately pour the potatoes back into the cooking pot with no heat. Add in the onion powder, garlic powder, nutritional yeast, and salt. Then mash with a manual potato masher. These may seem a little dry if you are used to American style mashed potatoes, but trust they are delicious. Set aside.
4. Once done cooking, use the natural or quick release function. Discard the thyme. Set the Instant Pot to sauté for 3 to 5 more minutes if you need to reduce excess water (I did 2 minutes), taste and add salt or pepper as desired.
Stove Top Directions
1. Prep and chop your veggies. In a large frying pan or dutch oven add in the 1/4 cup vegetable broth for sautéing over medium heat. Then add in the onion, garlic, oregano, basil, and season with salt and pepper as desired. Sauté for 5 minutes. Add in the celery, carrot, mushrooms, tomato paste, diced tomatoes, red wine, fresh thyme sprigs, walnuts and sauté 5 more minutes.
2. Add 2 cups of water, cover and cook over medium low heat for 30 to 40 minutes. If the sauce needs additional liquid add vegetable broth to thin, If it is too liquid-y, cook for an additional 10 to 15 minutes over medium heat stirring occasionally.
Follow directed steps 3 and 4 from above.
*NOTE: To save time you could use a younger/smaller variety of potato with a thinner skin like a baby potato or red potato, unpeeled. To make an easy vegan parmesan simply whisk together in a small bowl a 1/4 cup almond flour, 2 tablespoons nutritional yeast, 1/4 teaspoon garlic powder, and salt to taste. Stores in a sealed glass jar in the fridge for 3 months. And of course, this is a Bolognese, so if you prefer to serve the sauce over pasta rather than potatoes, go for it!
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