The meatiest damn vegetarian bolognese. You’d swear there was meat somewhere in this dish, but there isn’t. My wife likes to be a weekday vegetarian for health reasons, she has found that it has lowered her cholesterol, and I’ve been interested in reducing my meat intake to lower my carbon foot print.
When you are trying to eat vegetarian, what do you do when you are craving that meaty umami flavor? You find vegetarian dishes that pack a meaty umami flavor.
This vegetarian bolognese is meaty and delicious and if you combine it with zucchini noodles it’s also a tasty clean keto recipe too!
GETTING THAT MEATY FLAVOR
On of the hard things about trying to stick to a weekday vegetarian routine is there are some days that you just need that savory umami flavor of meat. Something about that flavor can really lift your spirits, but how do you achieve that without the meat? It’s all about using the right ingredients.
I’ve been experimenting a lot recently with creating vegetarian and vegan recipes full of umami flavor. There are two main ingredients that I rely heavily on to bring out that flavor. Cremini mushrooms aka baby bella mushrooms and chinese salted black beans. I specifically have been using the Yang Jiang beans. This worked really well in my beef broth replacement, and these ingredients also work great in this recipe.
Mouth feel is also important so I used 2 patties of pure farmland breakfast patties. These patties don’t have much flavor to them, but they do offer a nice ground meat texture to the dish.
THE TOMATOES MATTER!
Creating a tomato sauce with the right flavor is all about using the right tomatoes. Not all canned tomatoes are the same. Many are too sour and other lack flavor. I have found that italian tomatoes are the best for pasta sauces. There is just something so wonderful about the variety of tomatoes that are grown in Italy. For this recipe I used Cento italian whole canned tomatoes and crushed tomatoes for this recipe.
KETO VEGETARIAN NOODLES
I’ve been working on lowering my carb intake to reduce my insulin resistance and this is a great recipe to use keto noodles in.
You’ve probably heard of using spiralized zucchini noodles. If you are like me maybe you have tried the frozen ones looking for an easy short cut. If you experience was like mine you were really disappointed! Heating up the frozen zucchini noodles turns into a disgusting soggy mess.
The key is to make fresh spiralized zucchini noodles right before you are about to use them, and it’s not as hard as you would think. The key is the right tool. I used the Paderno world cuisine with the spiralizer attachment it’s inexpensive fast and easy to use and easy to clean up.
The second thing I learned was not to boil the noodles, but quickly fry them in a bit of olive oil and a touch of salt. This enhances their flavor and actually adds to the flavor of this meal.
TOOLS USED FOR THIS RECIPE
Stick blender – with a food processor attachment. The Braun Multiquick with the food processor attachment is easy to clean and makes chopping the vegetables up easy.
Spiralizer – If you want to make this recipe keto using spiral zucchini is a great way to do it. I used the Paderno world cuisine with the spiralizer attachment. It works really well and is very affordable!