Serve up this Vegetarian Bolognese Sauce for Meatless Monday dinner – it’s hearty, luscious, and vegetable packed!
When Dr. Praeger’s challenged me to deconstruct their veggie burgers, I was all in! With more and more home cooks turning to pre-prepped ingredients for quick and easy, healthy meal creation, Dr. Praeger’s burger patties are the perfect freezer staple to have on-hand. But who says a burger has to stay a burger? They were looking for creative bloggers to “deconstruct” the burgers and create one-of-a-kind recipes that inspire our readers to think outside the box.
After much brainstorming and recipe testing, this Vegetarian Bolognese Sauce was born! Using the Gluten Free California Veggie Burgers and beginning with the classic mirepoix of vegetables (onions, carrots, celery), this sauce made the perfect lunch over quinoa pasta. Hearty enough to fill even the hungriest of family members, it’s packed with great flavor from the vegetables, the veggie burgers, a splash of red wine, and a couple traditional seasonings. Also, this freezes gorgeously – so make a double batch and freeze for future meals! Served atop quinoa pasta from Hodgson Mill, it was the perfect meal!
One of the statements by this brand that I loved was the one below – as a professional chef, sometimes I don’t have all the time at home to cook lengthy meals after cooking 16 hours at the restaurant. Products and brands that make my life easier, all while being wholesome and delicious, deserve a space in your freezer!
LIKE HAVING A FARM IN YOUR FREEZER – Dr. Praeger’s
“You could spend hours in your kitchen shredding potatoes, chopping broccoli, breading fish and boiling sweet potatoes. Or, you could just open your freezer, take out a favorite from Dr. Praeger’s, and enjoy the same all-natural food in a fraction of the time, at an affordable price that’s probably less than assembling all of the ingredients yourself.”
Need more inspiration?
- Pizza with Ground Turkey, Spinach & Sweet Potato by Carrots ‘n’ Cake
- Vegetarian Fried Rice by eat. drink. love.
- Baked Veggie Egg Rolls by Miss in the Kitchen
- Kale and Quinoa Stuffed Peppers by Lauren Kelly Nutrition
Vegetarian Bolognese Sauce

Ingredients
- 2 tablespoons olive oil
- ½ medium onion diced
- 2 stalks celery diced
- 2 small carrots diced
- 1 garlic clove minced
- 4 Dr. Praeger's Gluten Free California Veggie Burgers
- 14 ounces crushed tomatoes
- ¼ cup red wine
- ½ cup water
- 1 teaspoon granulated sugar
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon chili pepper powder
- 1 teaspoon salt to taste
Instructions
- In a medium sized pot over medium heat, sauté the olive oil, onion, celery, carrots, and garlic until translucent.
- Thaw burgers by microwaving for two minutes. Cut burgers into chunks and add to sautéed vegetables, breaking them up as you stir.
- Pour in crushed tomatoes, wine, water, and all the seasonings.
- Stir to incorporate and simmer for 30 minutes until it thickens. Serve over pasta.
Disclaimer: I was compensated for my time in creating this recipe by Dr. Praeger’s and they are sponsoring the giveaway. Thanks for supporting the brands I work with, making it possible to bring you more and more recipes!
What a great idea to use the veggies burgers in your sauce. Your recipe sounds really delicious! Hugs, Terra
That looks delicious! What a good idea. I sometimes forget meat alternatives can be used like this. I don’t usually break up patties when they’re bought pre-formed, but it’s a good reminder to think outside the box. (Or patty.) Did you say somewhere that this was a quinoa pasta?
Beautiful photos!
This is a perfect quick & easy dinner. LOVE it!
That looks amazing! I need to make that soon 🙂