Recipe courtesy of Nic's On Beverly
Vegan Lamb Bolognese
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1890
- Total Fat
- 158
- Saturated Fat
- 80
- Carbohydrates
- 79
- Dietary Fiber
- 8
- Sugar
- 18
- Protein
- 31
- Cholesterol
- 158
- Sodium
- 1432
- Total: 1 hr 35 min
- Active: 35 min
Ingredients
2 1/2 pounds vegan lamb, preferably Black Sheep Foods
2 ounces vegetable oil
1 yellow onion, diced small
2 carrots, diced small
1 cup small diced fennel
3 cloves garlic, diced small
8 ounces dry white wine
5 cups canned tomato, pureed
8 ounces plant-based cream
1/4 teaspoon ground nutmeg
1 bay leaf
Salt and ground black pepper
1 tablespoon truffle oil
1 pound pasta
4 ounces plant-based Parmesan
Directions
- Brown the vegan lamb in the oil in a saute pan in small batches. Set aside and drain. Reserve the liquid.
- Sweat the onion, carrots, fennel and garlic in the same pan. Add back the vegan lamb. Deglaze with the wine. Reduce by half.
- Add the tomato, cream, nutmeg, bay, salt and pepper. Reduce the heat and simmer for approximately one hour. Add the truffle oil. Adjust the seasoning.
- Bring salted water to a boil, then add the pasta and cook until al dente or per the package instructions. Drain.
- Add the pasta to the sauce and cook together on low heat until the pasta is to your desired texture, 1 to 2 minutes.
- Serve the pasta in bowls and garnish with the plant-based Parmesan.
Cook’s Note
You can substitute your favorite ground vegan meat, crumbles or cremini mushrooms for the vegan lamb.