Vegetarian Bolognese Recipe - NYT Cooking - The New York Times

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Vegetarian Bolognese Recipe - NYT Cooking - The New York Times

Vegetarian Bolognese Recipe - NYT Cooking - The New York Times

Posted: 29 Apr 2021 04:30 PM PDT

Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn't simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito — the carrot, celery and onion mix that is the traditional base of the the sauce — become the bulk. Tomato paste and soy sauce are toasted to build umami. Then, everything is braised with whole milk, which softens the vegetables and adds silkiness. Swap the cauliflower for broccoli, mushrooms, cabbage, eggplant, or even green lentils, chickpeas or crumbled tempeh. To make it vegan, swap 2 tablespoons oil for butter in Step 1, use nondairy milk, and swap 3 tablespoons nutritional yeast for Parmesan.


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