Thursday, November 21, 2019


Flavored with aromatic herbs, spices, and the mirepoix, vegan Bolognese Sauce uses borlotti or other beans for a hearty and delicious meal. Mirepoix (pronounced meer-pwah), the flavorful base used in many sauces, stews and soups (similar to soffrito, is a melange of onion, carrot, and celery cooked slowly without browning or caramelizing).

The spiralized mix of green zucchini, yellow summer squash, and orange carrots makes a colorful, healthy, fresh, and gluten-free alternative to traditional pasta. Spaghetti squash is another lovely option. Fresh or dried pasta maybe used instead.

If Borlotti beans are unavailble, use Pinto or Kidney or Cannelini beans. In a pinch, 2 cans (14 ounces Each) of  the beans maybe used instead of the freshly cooked. 

5-6 Servings


1 1/2 cups dried Borlotti Beans, cooked
1 cup Onion, finely diced
1 cup Carrots, finely diced
1/2 cup Celery, finely diced
2-3 big cloves Garlic, minced finely
1 can (28 ounces) Tomato puree
2 Bay Leaves 
1-2 teaspoons  dried Sage
1 teaspoon  Paprika
1 pinch freshly grated Nutmeg
1/2 teaspoon freshly ground Black Pepper
1/2 teaspoon Sea Salt
1/4 teaspoon Red Pepper, Crushed
3-4 Tbsp Fresh Flatleaf Parsley, finely chopped

Vegetable Spaghetti:
2 pounds total of yellow squash and zucchini
1 medium Carrot
1 small clove Garlic, minced
Salt and freshly ground Pepper

Vegan Parmesan OR toasted ground Almonds
Nutritional Yeast
Fresh Flatleaf Parsley, finely chopped



Sort, soak, and cook the beans until soft. Reserve. Beans maybe cooked ahead and saved in the fridge or frozen.

Heat large soup pot on low heat. Add onion, garlic, carrots and celery with a pinch of salt; cook covered for 10-15 minutes or until vegetables just soften. Mirepoix might need a sprinkle of water to keep from drying out or burning.

Stir in tomatoes, bay leaves, spices and a little salt; cook and stir for about 2-3 minutes

Add the beans along with their cooking liquid as needed for the right consistency mashing some of the beans slightly with the cooking spoon.

Bring to a boil, reduce heat to low, and simmer, partially covered, 25 to 30 minutes or until vegetables are tender, stirring occasionally. Turn off the heat and let rest for 10 minutes. Stir in the parsley. Taste and adjust seasonings.

"Pasta" (Vegetable Spaghetti):

Meanwhile, trim the ends of zucchini, yellow squash, and carrot. Cut squash into spaghetti-shaped strands using a julienne peeler or spiralizer until you reach the core. A good knife maybe used to prepare the "pasta". Reserve the squash core for another recipe.

Season "pasta" with a couple of pinches each salt, pepper and the garlic. Heat large nonstick skillet on medium-high heat. Add the veggie “spaghetti” and cook stirring gently for about 30-40 seconds or until heated through.

To serve, divide the hot "pasta" among individual serving bowls or plates and top with Bolognese sauce. Sprinkle with toppings.


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