Pranav Chaudhari
| 1 minute to read
vegetarian Bolognese
02:00
Veg
366kcalProtein
16gmFat
10gmCarbs
53gmIngredients
2 teaspoons fennel seeds
1 teaspoon crushed red pepper
2 bay leaves
1 ounce dried porcini mushrooms
1 1/2 cups warm water
3 cups fresh shiitake mushrooms
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
2 tablespoons extra-virgin olive oil
1 (8-oz.) pkg. tempeh, crumbled
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
5 garlic cloves, minced
1 (28-oz.) can whole peeled tomatoes
1 cup whole milk
1/2 cup dry red wine
1 (2-in.) Parmigiano-Reggiano cheese rind
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 teaspoon granulated sugar
2 oz. cup Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1 1/2 pounds uncooked whole-wheat spaghetti
1 tablespoon unsalted butter
Direction
Step-1
Toast fennel seeds, red pepper, and bay leaves in a skillet over medium for 2 minutes, stirring often, until fragrant. Cool 10 minutes. Transfer to a spice mill (or mortar and pestle); finely grind. Set aside.
Step-2
Place porcini mushrooms and 1 1/2 cups warm water in a bowl; let stand 15 minutes. Drain, reserving 1/2 cup soaking liquid. Finely chop mushrooms; set aside.
Step-3
Pulse shiitake mushrooms, onion, carrots, and celery in a food processor until finely chopped, 10 to 12 times.
Step-4
Heat oil in a large Dutch oven over medium. Add tempeh; cook 5 minutes or until golden. Add shiitake mixture, salt, and pepper; cook 10 minutes or until softened. Add garlic, ground spices, and chopped porcinis; cook 5 minutes or until mixed well.
Step-5
Pulse tomatoes in a food processor until finely chopped, 8 to 10 times.
Step-6
Stir chopped tomatoes, milk, wine, cheese rind, oregano, basil, sugar, and reserved 1/2 cup porcini soaking liquid into tempeh mixture in Dutch oven. Reduce heat to medium-low, and simmer, partially covered, stirring occasionally, about 1 hour. Remove cheese rind; stir in grated cheese.
Step-7
Cook spaghetti per package directions. Toss with butter to coat; serve with Bolognese; garnish with fresh basil, if desired.
