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Beyond Meat Bolognese

Colder nights mean comfort food, specially if you live in New England. Today, I’m sharing a recipe I created a few months ago using the latest trend turned lifestyle in food – plant-based meat products! This Beyond Meat Bolognese recipe is entirely vegan but satisfies any hearty, stick to your bones craving. 

Beyond Meat Bolognese-1

This post may contain affiliate links that, at no additional cost to you, may earn me a small commission.

Eating a more plant-based diet is a goal of mine for the new year, and slowly but surely I’ve been adapting my favorite recipes to become more earth and animal friendly, starting with the classic bolognese, here a vegan version that simmers for just as long as the traditional Italian version and tastes just as good.

To make this recipe, you’re going to need a ground beef replacement and that’s where the Beyond Meat Plant Based Ground comes in. Please note this is not a sponsored recipe, as I purchased this locally and decided to give it a try! You might be wondering, so if it’s not meat…what is it? Well, here are the ingredients: Water, Pea Protein Isolate*, Expeller-Pressed Canola Oil, Refined Coconut Oil, Rice Protein, Natural Flavors, Cocoa Butter, Mung Bean Protein, Methylcellulose, Potato Starch, Apple Extract, Salt, Potassium Chloride, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Pomegranate Fruit Powder, Beet Juice Extract (for color).

 Beyond Meat Bolognese

There’s been plenty of discussion around how healthy are these meat replacement products versus animal meat, and the final decision is up to you. I still consume meat throughout the week (maybe 2-3 times) and am slowly trying to eat a more plant based diet, so for me these products make it easier to transition. And the ingredients are pretty wholesome in my opinion, but again, it all depends on you, your lifestyle, and what you decide to put in your body.

Beyond Meat Bolognese-8

This vegan Beyond Meat Bolognese simmers for up to two hours on the stove top (granted the plant based ground for Beyond Meat does not need to cook that long) but the long simmer time allowed for the vegetables to soften and marry the other ingredients, making for a luscious sauce to serve over pasta.

Beyond Meat Bolognese

One of my favorite meals to make in the fall and winter, and it’s an easy one to double and freeze a batch of for eating later! Serve this Beyond Meat Bolognese over pasta, but you can also serve it over mashed cauliflower or potatoes, as well as any roast vegetables of your liking. To find Beyond Meat, check out their “where to find” section and discover which of your local stores carry it.

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Before you dive into this recipe, make sure to get out the necessary tools and set yourself up for success:

  • Large stock pot – I recommend using a stainless steel stock pot
  • Chef’s knife – personally I use Shun knives
  • Wooden spoons – eco-friendly and won’t scratch your pot!
  • Pasta strainer

5.0 from 8 reviews
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Beyond Meat Bolognese
Author: Marnely Murray
Recipe type: Main Dish
Cuisine: Vegan
Prep time:  15 mins
Cook time:  45 mins
Total time:  1 hour
Serves: 6 servings
 
This Beyond Meat Bolognese will be your go to plant-based meal this winter season, as it's comforting and so delicious!
Ingredients
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon tomato paste
  • ¾ cup red wine (optional)
  • 1 teaspoon fennel seed
  • 1 teaspoon dried oregano
  • 1 Beyond Meat Plant Based Ground
  • 4 cloves garlic, crushed and chopped
  • 28 ounce can crushed tomatoes
Instructions
  1. In a medium to large stock pot over medium heat, add the olive oil, onion, carrots, and celery and sauté for 10-20 minutes until soften. Add the tomato paste and deglaze the pan with the wine. If not using wine, use water or vegetable stock.
  2. Add the fennel seed, oregano, and Beyond Meat Plant Based Ground. Using a wooden spoon, break it up and stir to incorporate. Add the crushed and chopped garlic at this point - I like to add the garlic later in the recipe to avoid burning and it developing a bitter flavor.
  3. Once the plant based ground is incorporated, add the crushed tomatoes, stir and reduce heat to the lowest possible. Cover for the first 30-45 minutes, slowly simmering.
  4. Serve with your choice of pasta!
3.5.3208

Beyond Meat Bolognese-6

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13 Comments

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Comments

  1. Laura Morask says

    February 20, 2022 at 11:32 pm

    Love love this recipe! It’s a staple in my house. However I have to wholeheartedly disagree with using the canned whole peeled tomatoes. They are impossible to ever crush without turning kitchen into a murder scene and the huge chunks of core in them very unappealing. So I use some of the thick liquid, extra tomato paste and secret ingredient of ketchup! Brings the in depth tomato flavor so good. No one can tell. Also I make like a real bolognese-use cream (silk makes a great vegan non dairy), nutmeg and an generous 1/2 cup of vegan of Parmesan cheese to sauce . Make sure it’s vegan though-“Follow your heart” makes a great brand of grated Parmesan cheese. I add a least 1/2cup
    After piling the beautiful combined pasta and sauce I mound in our family pasta bowl, top with generous lemon zest-truly makes it sing! Then chop a handful of basil leaves and once you present the dish, mix the basil in with the rest.

    Reply
  2. Cat says

    June 13, 2021 at 6:45 pm

    I LOVE this recipe!!!! I am not vegan but exploring plant-based. I served it with Banza (chick pea) pasta shells + real Parmesan. I didn’t have an open bottle of wine so I used chicken stock. PS don’t be fooled by the low number of reviews – this is the top search result when you Google “beyond meat bolognese.” YUM!!!

    Reply
  3. Monique says

    March 14, 2021 at 2:43 pm

    Can I do this in the crockpot?? Will the “meat” turn out rubbery?

    Reply
    • Marnely says

      March 20, 2021 at 4:05 pm

      I bet you can!

      Reply
  4. Paige says

    September 8, 2020 at 6:43 pm

    I put it over spaghetti squash and it was delicious!

    Reply
  5. Lisette San Pedro says

    July 22, 2020 at 1:52 pm

    I love it! it was easy and delicious.

    Reply
  6. jen says

    May 21, 2020 at 2:13 pm

    this recipe is awesome and i’ve made it several times now. i add in some chili flakes and a bay leaf when simmering, and sauté the garlic right before the tomato sauce goes in. also toasted the fennel and crushed it with mortar and pestle. i finish it off with fresh parsley and basil leaves to brighten it up. really satisfying.

    Reply
  7. Keithette laughton says

    April 29, 2020 at 10:10 pm

    Thank you. It was excellent!

    Reply
  8. Malvika says

    April 8, 2020 at 2:53 pm

    I live this recipe. I am definitely going to make pasta the way recipe says. Thank you.

    Reply
  9. Sue Medeiros says

    March 19, 2020 at 7:00 pm

    This recipe was so delicious and easy to make! Thank you so much for creating delicious vegan meals.

    Reply
  10. Vince says

    January 21, 2020 at 11:11 pm

    This is an incredible recipe!! Super good! I’m not a Vegan but trying to be a little more plant based going forward. I mix in a few tablespoons of A1 and a a little Worcestershire sauce to the Beyond Beef and it gives it a nicer beef flavor.

    Reply
  11. paula hauer says

    January 18, 2020 at 6:34 pm

    This is so delicious! I didn’t have onion so used shallots. Also toasted the fennel before putting into sauce. Can’t tell it’s not meat.

    Reply
  12. Patti says

    December 17, 2019 at 10:09 am

    Yum!!! I love seeing your vegan recipes ☺️ I’m definitely going to make this. I especially love the idea of putting this over potatoes. Would be yummy over spaghetti squash too! Thanks for sharing!

    Reply

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