This hearty Vegetarian Bolognese Sauce offers a meat-free twist on the classic Italian dish for those aiming to reduce meat consumption without compromising flavor. Packed with a medley of vegetables, herbs, and spices, the sauce is simmered to achieve a rich and savory taste that satisfies even the most discerning palates. Serve it over pasta, polenta, or zucchini noodles for a versatile meal option. It also freezes well, making it suitable for meal prep and handling busy weeknights effortlessly.

Ingredients

• 2 cups mushrooms, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 medium zucchini, diced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 28 oz can crushed tomatoes
• 1/2 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 2 tbsp olive oil

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced mushrooms and sauté until browned, about 5 minutes.
3. Add the diced onion and minced garlic, sauté until fragrant, about 2 minutes.
4. Stir in the grated carrot, diced zucchini, dried oregano, dried basil, and dried thyme. Cook until the vegetables are tender, about 5 minutes.
5. Add the crushed tomatoes, vegetable broth, tomato paste, and soy sauce. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed. Serve over pasta or your preferred grain.
7. To freeze, let the sauce cool completely before transferring to freezer-safe containers. Label with the date and freeze for up to 3 months.

Keywords: Hearty, Vegetables, Herbs, Freezing, Meal Prep

Spice Rack: Dried Oregano, Dried Basil, Dried Thyme

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Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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