Recipe courtesy of Nic's On Beverly
Vegan Lamb Bolognese
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- Level: Easy
- Total: 1 hr 35 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1890
- Total Fat
- 158 g
- Saturated Fat
- 80 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 8 g
- Sugar
- 18 g
- Protein
- 31 g
- Cholesterol
- 158 mg
- Sodium
- 1432 mg
- Level: Easy
- Total: 1 hr 35 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1890
- Total Fat
- 158 g
- Saturated Fat
- 80 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 8 g
- Sugar
- 18 g
- Protein
- 31 g
- Cholesterol
- 158 mg
- Sodium
- 1432 mg
Ingredients
Directions
- Brown the vegan lamb in the oil in a saute pan in small batches. Set aside and drain. Reserve the liquid.
- Sweat the onion, carrots, fennel and garlic in the same pan. Add back the vegan lamb. Deglaze with the wine. Reduce by half.
- Add the tomato, cream, nutmeg, bay, salt and pepper. Reduce the heat and simmer for approximately one hour. Add the truffle oil. Adjust the seasoning.
- Bring salted water to a boil, then add the pasta and cook until al dente or per the package instructions. Drain.
- Add the pasta to the sauce and cook together on low heat until the pasta is to your desired texture, 1 to 2 minutes.
- Serve the pasta in bowls and garnish with the plant-based Parmesan.
Cook’s Note
You can substitute your favorite ground vegan meat, crumbles or cremini mushrooms for the vegan lamb.
