$9 vs. $39 Vegan Bolognese

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You can find both vegan bolognese recipes here!

PANTRY-FRIENDLY LENTIL BOLOGNESE: https://rainbowplantlife.com/10-ingredient-vegan-red-lentil-bolognese/

– 1 ½ TBSP olive oil
– 1 large onion, diced
– 4 garlic cloves, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– Kosher salt + freshly ground black pepper
– 4 TBSP tomato paste
– 1 package Beyond Beef
– ¾ cup dry red wine (check that it’s vegan-friendly!)
– 1 (28-ounce) can whole peeled tomatoes
– 2 to 3 tsp good-quality balsamic vinegar
– 1 pound egg-free tagliatelle, pappardelle, or fettuccine; or rigatoni or penne; or gnocchi

Cashew Cream
– 1 cup raw cashews, soaked overnight, or in boiling water for 1 hour
– ¾ cup water
– 2 TBSP lemon juice
– 1 tsp kosher salt
– 2 tbsp nutritional yeast
– ½ to ¾ cup fresh basil, slivered
– ½ cup vegan parmesan cheese

1. Heat a 12-inch saute pan or Dutch oven over medium-high heat. Add olive oil, and once shimmering, add onions and season with a pinch of salt. Stir occasionally and cook for 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and nicely browned, 9-10 minutes.
2. Add the garlic, thyme, and oregano. Stir frequently and cook for 60-90 seconds.
3. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring frequently, until darker red in color.
4. Add the Beyond Beef, 1/2 tsp kosher salt, and pepper to taste. Break up into small pieces with a wooden spoon. Cook until lightly browned and liquid has evaporated, 6 to 8 minutes.
5. Pour in the wine and simmer until completely reduced, 1 to 2 minutes. Pour in the juice from the canned tomatoes; add the tomatoes with your hands, crushing them as you add them to the pot (or crush in a separate bowl). Bring to a simmer and cook until thickened and the flavors have married, about 15 minutes.
6. Meanwhile, cook your pasta in a large pot of salted boiling water until just al dente. Drain.
7. Meanwhile, make the Cashew Cream. Drain soaked cashews and add to a high-powered blender or food processor, along with water, lemon juice, salt, and nutritional yeast. Blend until uniformly creamy and smooth, scraping down the sides as you go.
8. Add ¼ to ½ cup of the cashew cream to the bolognese and gently simmer for another 3 to 5 minutes, stirring occasionally to prevent sticking, and adding a bit of water as needed.
9. Taste for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. Add cooked pasta to the bolognese and toss until well coated in the sauce. Finish with slivered basil and vegan parmesan.
MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!

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MORE COOKBOOK INFO: https://www.rainbowplantlife.com/blog/vegan-instant-pot-cookbook

*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
Favorite balsamic vinegars
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Rainbow Plant Life says:

If you enjoy the family panel of taste testers, be sure to check out my recent brownies and hummus videos 🙂


Home Dom says:

Love your budget recipe 👍👍
I don't like beyond meat, the ingredients are not what I want to see in my food 😒

Geenine44 says:

Hey folks, love adding kecap manis/sweet soy sauce to dishes like this too. Your welcome.

Sunshine ! says:

You had me at ‘panel of taste testers’. Love your family!

Frank Schwartz says:

You're father needs his own channel. Great.

Mica Mckenzie says:

Your parents are adorable x

cassidy rose says:

ah beyond beef is my everything. my bf and i go through a block of it a week lol. i love to season it like it’s breakfast sausage and have it with a tofu scramble !

Renee Barnes says:

I just made this recipe this weekend and O..M..G!! It’s amazing !! Thank you for sharing all of your wonderful recipes ❤️🌱❤️

ld7873 says:

Would be neat to see a version made with tempeh. Unfortunately I did not like beyond meat, the horrible oily smell while it was cooking was overpowering.

Lee Ann says:

Thank you for being willing to experiment on camera. I can’t wait to give the lentil bolognese a try. And like the rest of our community, I’m loving your panel and the taste test.
Completely unrelated but I would love it if you could do a video showing how to make a large amount of aquafaba, perhaps in the instant pot. I have been baking your banana bread like mad and can’t eat enough chickpeas to keep up!

Venus Harris says:

I cant believe you put that Justin wine in the bolognese! Super Fancypants!

Xuereb J says:

I really wanted you to scrape the sides of the pan during the first recipe!! 🙂 🙂

Y says:

TVP subs in great for beyond meat.

Dave Merton says:

Your videos are so great, have so much value, and probably take so much work… I hope you earn a ton of $$$ because it is so well deserved!!

Dana-Leigh Formon says:

The moment I saw dad on the taste test panel, I knew this was going to be a good video!!

Tertia Smit says:

I love your channel 😀🌺❤️

YBlessed Blessing says:

I’ve had the plant based beef and I honestly don’t care for it but I won’t write it off

Tom Flynn says:

I love this one Nisha

Emily Lu says:

can i use green lentils instead of red lentils

Vic says:

I've found the Beyond Meat smell is really off whenever I would cook it! It was interesting that you found it to smell like meat.
Flavor wise it is about 80% there. It's not a full beef substitute but on its own it can make a really nice burger patty.
It is also definitely less healthy so I prefer it as an occasional substitute if I feel like making a meat free vegan meal that asks for it specifically like youeatlikearabbit's creamy beef pasta shells recipe.
I think I'll give your lentil version a try however. You always know how to augment simple ingredients thanks to spices and proper cooking techniques that lift flavors up.

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