Recipes and Cooking Vegetarian Bolognese Be the first to rate & review! This hearty plant-based bolognese is packed with fresh veggies and gets a meaty texture due to meatless ground crumbles. Serve over pasta or polenta for a satisfying vegetarian dinner. By Juli Hale Published on August 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hrs Servings: 6 Yield: 6 cups sauce + 3 cups polenta Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 16 ounce fresh cremini mushrooms, chopped 1 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 3 cloves garlic, minced 1 12 ounce pkg. refrigerated cooked and crumbled ground meat substitute (soy protein) 1 cup dry white wine ¾ cup half-and-half or whole milk 1 14.5 ounce can fire-roasted diced tomatoes, undrained 1 3 inch Parmesan cheese rind 1 ½ teaspoon dried Italian seasoning, crushed ½ teaspoon salt ½ cup finely shredded Parmesan cheese (2 oz.) 1 recipe Polenta Chopped fresh Italian parsley Directions In a 4- to 6- qt. Dutch oven heat oil over medium-high. Add mushrooms, onion, carrots, celery, and garlic. Cook 10 minutes or until vegetables are brown and liquid is evaporated, stirring occasionally. Stir in meat substitute and wine; simmer 5 minutes or until wine is evaporated. Stir in half-and-half; simmer 5 minutes or until evaporated. Stir in tomatoes, cheese rind, Italian seasoning, and salt. Bring to boiling; reduce heat. Simmer 30 minutes, stirring in water, 1/2 cup at a time, if sauce becomes too dry. Stir shredded cheese into sauce. Serve sauce over Polenta and top with parsley. Vegan Omit half-and-half and shredded Parmesan cheese and rind. Stir 1 recipe Cashew Cream and 1 Tbsp. nutritional yeast into sauce in Step 3.Cashew Cream: In a small bowl combine 1/2 cup raw unsalted cashews and enough boiling water to cover. Let stand, covered, 15 minutes; drain. Rinse and drain again. In a small food processor combine cashews, 1/4 cup water, and dash salt. Cover and process 5 minutes or until smooth and creamy. Makes 1/2 cup.Per Serving: 301 calories, 20 g protein, 38 g carbohydrate, 8 g total fat (1 g sat. fat), 0 mg cholesterol, 7 g fiber, 7 g total sugar, 72% Vitamin A, 17% Vitamin C, 1100 mg sodium, 9% calcium, 23% iron Polenta In a 3-qt. saucepan bring 2 3/4 cups water to boiling. Meanwhile, in a small bowl stir together 1 cup yellow cornmeal, 1 cup cold water, and 1 tsp. salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook 10 to 15 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as needed to maintain a slow boil. Rate it Print Nutrition Facts (per serving) 325 Calories 10g Fat 37g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 325 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 20mg 7% Sodium 1244mg 54% Total Carbohydrate 37g 13% Total Sugars 7g Protein 22g Vitamin C 15.8mg 79% Calcium 258mg 20% Iron 3.5mg 19% Potassium 611mg 13% Folate, total 40.5mcg Vitamin B-12 0.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.