Vegan Italian Rigatoni Bolognese 

Cook Time 20-25 minutes

Serves 3-4

1-1/2c Beyond Meat Grounds

1/3c Carrots

1/3c Onion 

1/3c Celery 

2T Garlic 

1/2 Vegan Beefless Broth

1c Red Wine 

1ea Bay Leaf 

1T Tomato Paste 

1c San Marzano Tomato Puree

1T Red Pepper Flakes

1/3c Green Peas, frozen 

2T Canola Oil 

4c Rigatoni (cooked)

1/4c Hot Pasta Water

1/2c Vegan Parmesan Cheese (divided)

1T Parsley (chopped, garnish)


-Chef's Knife 
-Cutting Board
-Kitchen Towel
-Large Pot
-Measuring Cups
-Measuring Spoons
-Cooking Spoon/Wooden Spatula
-Large Saute Pan
-Tasting Spoon 

Heat canola oil on medium high heat in large saute pan. Add carrots, onion, celery, garlic, tomato paste, and bay leaf. Saute for approximately 2 minutes or until the vegetables begin to caramelize. Add red wine and beefless broth. Simmer until red wine liquid reduces by half ofits original amount. 

Add beyond meat and break into smaller pieces in the saute pan as it cooks until the mock meat browns evenly. Add tomato puree, red pepper flakes, and 1/4c parmesan cheese. Season with salt and pepper to taste. Add green peas, cooked hot rigatoni pasta and hot pasta water. The sauce should be thick and and viscous not runny. 

Remove from heat and plate. Garnish with remaining parmesan cheese and parsley.

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