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Easy Vegan Bolognese

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It’s so easy to turn traditional recipes into gut-healthy, vegan meals like this vegan chickpea bolognese. Since this recipe incorporates ground chickpeas, it has all the yummy texture of traditional bolognese but a lot more fiber. We love to eat pasta, but we especially love pasta with plant fiber and gut-nourishing ingredients!

Ingredients

  • 2 Tablespoons Vegan Butter
  • 2 Tablespoons olive oil
  • 2 Cans Chickpeans, Drained and Rinsed
  • 1/3 Cup Celery, Finely Minced
  • 1/3 Cup Carrots, Finely Minced
  • 1/3 Cup Onion, Finely Minced
  • 2 Tablespoons Minced Garlic
  • 2 Jars (26 oz) Tomato Basil Marinara Sauce
  • 1 Cup Soy Milk
  • 1 Cup Dry White Wine
  • 1 lb Farfalle Pasta

Instructions

  1. Using a food processor or blender, mince the chickpeas until they are similar to the consistency of ground meat. 
  2. In a cast-iron pot, over medium heat, melt the vegan butter and add in the minced chickpeas. Cook until the chickpeas are slightly browned. Remove the minced chickpeas from the pot.
  3. Place the pot back over medium heat, and add in the olive oil, celery and carrots. Sautee until the carrots and celery are softened. About 5 Minutes. 
  4. Add the chickpeas back into the pot and add in the dry white wine. Cook until the steam evaporates off. 
  5. Add in both jars of marinara sauce and bring to a boil.
  6. Reduce heat to a very low simmer and stir in the soy milk. 
  7. Cook uncovered for about one hour. Stir occasionally. 
  8. When there’s about 30 minutes of cooktime left, boil water and cook the pasta according to the directions on the package. 
  9. Remove the sauce from heat, add in the cooked pasta and toss to combine. Serve with some warm sourdough on the side. 

Find it online: https://cultured.guru/blog/easy-vegan-bolognese