Meatless Bolognese


Give a classic Italian dish an unforgettable substitute without sacrificing delicious flavor.


1/2 cup extra-virgin olive oil, divided, plus more for serving/split
Kosher salt and freshly ground black pepper
1 medium onion, 1/8” diced (about 1 cup)
2 medium carrots, 1/8” diced (about 1 cup)
2 large ribs celery, 1/8” diced (about 1 cup)
1/2 cup of chopped mixed mushrooms (shitake, crimini, oyster)
2 cups of Seasoned Tomato Sauce
2 cups vegetable stock
1 lb PlantFare
3/4 cup crema
1 lb of Noodles
Garlic, Lemon, Basil Herb oils (Garnish)
Chopped Parsley garnish
Parmigiano Regiano garnish


Add olive oil to two large sauté pans.
Add the mire poix and bay leave to one and mushrooms, plant shreds, and bay leaf to the other.
Sauté over medium heat for five minutes then add garlic to both. Sauté another 2 min.
Deglaze both pans with broth, bring to a simmer for 2 min, then combine into one large pot.
Next add the seasoned tomato sauce and bring to a simmer for 20 min.
Prepare noodles to your liking and reserve 1⁄2 cup of pasta water.
Combine pasta water, pasta into the Bolognese and stir over medium to high heat until thickened. Roughly 6oz of noodles to 5 oz of Bolognese.

Herbivore like a carnivore.

Herbivore like a carnivore.

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