High-Protein Vegan Bolognese – That Vegan Babe

This high protein vegan bolognese is a plant-based version of a classic, combining sautéed onions, mushrooms, zucchini and garlic; all simmered in a tasty mixture of tomato puree, vegetable stock and soy sauce. Thanks to the addition of dried TVP, this bolognese is full of vegetable proteins and has the same meat texture! Having this vegan Bolognese satisfies your cravings and fuels your body with plant-based goodness, and trust me, you won’t even miss the meat!

HIGH PROTEIN VEGETABLE RECIPES

CURRY CARROT AND LENTIL SOUP

VEGAN CHICKEN AND NOODLE SOUP (HIGH IN PROTEIN)

GRATED TOMATO PASTA WITH CANNELLINI BEAN CROUTONS

WHY YOU WILL LOVE HIGH PROTEIN VEGAN BOLOGNESE

Easy to prepare: Simply chopped and sautéed, this vegan bolognese recipe is perfect for busy weeknights. Using a food processor or grater speeds up prep time, ensuring you have a delicious meal in no time.

Various flavors: Adorned with exotic herbs and spices, including thyme, oregano, basil and rosemary, this protein-rich vegan Bolognese is packed with an array of delicious flavors. Infusing these fragrant herbs and spices adds a depth of flavor that elevates bolognese to an unprecedented level of deliciousness.

Richness in plant proteins: This Bolognese isn’t just a delicious pasta topping; it’s a protein powerhouse thanks to textured plant proteins. In addition to being low in calories, very high in protein and an excellent source of fiber, TVP is the most popular meat alternative, which makes this vegan Bolognese so addictive even for meat eaters.

Rich in nutrients: With the addition of nutrient-rich aromatics and healthy vegetables, this Bolognese is packed with essential nutrients, vitamins, minerals and antioxidants, supporting your overall health and well-being. Plus, the highly nutritious TVP makes it a perfect meal for those looking to incorporate more plant-based protein into their diet.

Storage Friendly: You’ll love leftover bolognese for lunch the next day. Make a large batch and freeze portions for later. It’s a convenient, homemade option for those days when cooking from scratch isn’t an option.

How to Make High-Protein Vegan Bolognese

Prepare the vegetables

Start by chopping the onions and mushrooms for the protein-rich vegan bolognese. Next, grate the zucchini and carrots. To ensure the perfect combination of vegetables in the Bolognese sauce, make sure to cut all vegetables into small, thin pieces. You can also use a food processor to save time.

Saute the aromatics

In a heating pan, add a little olive oil and brown the onions over medium heat. Once the onions become translucent and give off their aroma, add the garlic and the rest of the vegetables to the pan and cook for another 5 to 7 minutes.

how to make vegan bolognese

Combine and mix

Mix all the ingredients in the pan, except the pasta and TVP. Mix to combine.

bolognese ingredients

Let simmer and add TVP

After mixing all the ingredients, bring them to a gentle boil. Finally, add the dried TVP to the pan. The TVP will absorb all that delicious flavor from the sauce as it rehydrates!

Season and serve the vegan bolognese

Season with salt and pepper to taste and serve over your favorite pasta. Garnish with vegan parmesan or fresh basil and enjoy!

serve with pasta

Recipe Tips for High-Protein Vegan Bolognese

Experiment with pasta variations: If you want a low-carb option, replace traditional pasta with roasted spaghetti squash. To add even more protein, use legume pasta like chickpea pasta.

Make it creamy: For a rich, creamy consistency, add a little cashew cream or coconut milk to your bolognese.

Cook and enjoy: To double the pleasure, layer the bell papers on the bolognese and cook it. This will add even more fun to the usual high-protein vegan bolognese recipe. – delete this section.

Storage and reuse: Leftover bolognese can easily be stored for 3-4 days by refrigerating and up to 2 months if frozen! Preserved bolognese retains its flavor, still tastes delicious, and can be a convenient meal option on busy days. Making leftovers small portions will also make them easier to reheat when reusing them.

Make sure to chop the vegetables into small pieces. This will ensure that the bolognese resembles a meat crumble. You can also use a food processor to save time. Simply mix all the vegetables together and mix until you have a crumble consistency.

More Vegan Recipes You’ll Love

BLT PASTA SALAD POTS

CARBONARA PASTA SALAD

GREEN GODDESS PASTA SALAD

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Vegan bolognese recipe

Protein-rich vegan bolognese

This protein-rich vegan bolognese is a plant-based version of a classic, combining sautéed onions, mushrooms, zucchini and garlic; all simmered in a tasty mixture of tomato puree, vegetable stock and soy sauce. Thanks to the addition of dried TVP, this bolognese packs a protein punch equal to some meats as well as a meaty texture. Having this vegan Bolognese satisfies your cravings and fuels your body with plant-based goodness, and trust me, you won’t even miss the meat!

Preparation time ten minutes

Cooking time 15 minutes

Total time 25 minutes

Course Lunch, Main Course

  • 1 onion
  • 8 mushrooms
  • 1 zucchini
  • 1 carrot
  • 8 cloves garlic
  • 1000 ml tomato sauce
  • 2.5 cups vegetables soup
  • 2 tablespoon balsamic vinegar
  • 1.5 tablespoon soya sauce
  • ½ teaspoon thyme
  • ½ teaspoon Oregano
  • ½ teaspoon basil
  • ¼ teaspoon Rosemary
  • 1.5 cups Dried TVP
  • 600 g pasta of your choice
  • Finely chop your onions and mushrooms, and use the fine side of the grater to grate the carrot and zucchini.

  • This bolognese is best when the vegetables are cut into small pieces so that they mix with the sauce and become part of the “meat” sauce. You can also use a food processor to chop the vegetables into small pieces if you have one.

  • Sauté your onions over medium heat until translucent, then add your garlic and the rest of your vegetables and cook for another 5-7 minutes.

  • Add all other ingredients except TVP and pasta and mix.

  • Bring to a gentle boil, then add your dried TVP. It will absorb all the flavor of the sauce as it rehydrates.

  • Season with salt and pepper to taste and serve over your favorite pasta. Garnish with vegan parmesan or fresh basil and enjoy!

Portion: 1gCalories: 512.5kilocaloriesCarbohydrates: 98.3gProtein: 30gFat: 4gSaturated fat: 0.6gPolyunsaturated fats: 1.55gMonounsaturated fat: 0.49gSodium: 1077.5mgPotassium: 1802.5mgFiber: 16.5gSugar: 15gVitamin A: 150.92UIVitamin C: 22.04mgCalcium: 144.9mgIron: 8.2mg

Keyword easy pasta recipe, easy vegan recipe, high protein vegan bolognese, vegan bolognese, vegan bolognese sauce

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