Veggie bolognese recipe that meat eaters will love?

[Bolognese88888]

My son’s favourite food is bolognese (meat). I’m vegetarian and don’t (and won’t) cook with meat. I’ve tried bolognese recipes with lentils and with mushrooms but he isn’t mega keen. (I think the mushroom ones are delish!)

Please give me your ultimate veggie bolognese recipe that meat eaters will love just as much!

The Ottolenghi ragu recipe is amazing. I'm a meat eater, but I love this. I made it without the porcini mushrooms (as I didn't have any) and it was delicious. It froze really well too.

https://thehappyfoodie.co.uk/recipes/yotam-ottolenghis-ultimate-traybake-ragu/

It does have both lentils and mushrooms in, but doesn't taste of either (or look like them either - looks like a mince-based sauce).

TVP is the way to go!

Prepare a broth with some strong hot vegetable stock, liquid smoke or smoked paprika, some soy sauce or maggi, a tiny bit of sugar, some oregano and a tiny bit of cinnamon, (beetroot juice if you have any), a couple of teaspoons of red wine vinegar, some garlic granules.

Shake the TVP vigorously in a sieve to get rid of the « dust » and then rehydrate the TVP in the hot broth mix and let it sit for double the time it says on the packet before squeezing the extra moisture out.

Use the resulting mince as you would any other mince just be extra careful Hen browning it so it doesn’t burn!

https://www.karissasvegankitchen.com/vegan-ground-beef/

She explains it better !!!

Lentils, mushrooms and tvp. Rehydrate the tvp in half stock and half red wine.

I saw one that subbed beef mince for ground up walnuts, it looked good

I'm a meat eater with a veggie child, my favourite is Quorn mince in my regular recipe - tinned tomatoes, tomato puree, mushrooms etc.

Soak some TVP. Fry onions until caramelised, add TVP and water, peas/carrots as per your preference, simmer until it's cooked then thicken with onion gravy granules! Wine optional. Works really well and you can make all sorts with it. I usually go for veg shepherd's pie and try not to eat the lot

what is TVP please?

Brilliant suggestions so far - thank you! I am also new to TVP!

Asdas own meat free mince is excellent. Far better than quorn and I use vegetarian beef oxo cubes. Basically make it exactly the same way I would if it was real meat except I don't brown the mince as it's frozen.

It doesn't sound like it should work but I really like this

https://www.halfbakedharvest.com/roasted-cauliflower-bolognese/#bo-recipe

@CirreltheSquirrel I'm going to disagree with you, cauliflower is not a suitable meat replacement, it does not contain enough protein.

@lostinfusion tvp stands for textured vegetable protein. Usually dried soy mince. You can also get dried pea protein. It lasts much longer than the veggie mince from the fridge and contains less additives. Also a lot cheaper.
https://groceries.morrisons.com/products/fudco-soya-mince-298957011

For a deeply flavoured substantial spaghetti sauce (nothing like bolognese / ragu ) I like Spaghetti a la Norma. Jamie’s recipe is good.

I really don’t like any of the veggie ‘mince’ fakes.

Is your ds old enough to make his own meaty bolognese? He could do a slow cooker full them just freeze himself portions.

Was going to recommend the ottolenghi one linked above. It's sooo good!

Personally, dont try and replicate the beef version. Make something different.
I'm not a fan of mince substitutes, and hate mushrooms.
Id do a variation on: courgette, aubergine, onion, peppers, carrots, celery, pasatta.

I hate the meat substitute ones, can’t stand the claggy texture of quorn etc.

I like using red lentils much better!

I came in to recommend rhe Ottolenghi, but I was beaten to it! It's so good!

@Itisyourturntowashthebath Can I ask why you use TVP as well as lentils and mushrooms?

@Bolognese88888 if you’re open to trying TVP ( I know it’s not loved by all but I find the soja one really great )there are a few key tips:

• shake off all the dust that can make it bitter before soaking
• Go all out on the broth you soak it in … it needs strong flavors and I think something smoky really helps ( liquid smoke, smoked paprika, strong brewed lapsong souchong tea)
• Soak it in very hot broth, cover and leave it to absorb and cool ( 1 hour good, overnight ideal)
• Really squeeze it out before using

Mainly texture. Mushrooms are a bit slimy on their own and low protein but have great umami taste. Grated aubergine is a wonderful substitute if you don't like mushrooms.

Tvp can be a bit mealy and bland on its own. Puy lentils can be a bit round, red lentils can go quite mushy. Mix it all together and you get a nice overall texture.

Red wine probably gets used far too much in my house and loads of paprika. I like taste and nutrition.

We do one with roasted pecans and mushrooms for the protein. The nuts and roughly chopped and mushrooms get blended up so they are like a paste which he might prefer? We add onions, peppers, marmite, celery, carrots, veg stock and red wine plus oregano and any other herbs I fancy on the day. Done in the slow cooker overnight

My advice (as a meat eater with vegetarian daughters) it to cook a different sauce. I've tried all kinds of combinations and you can't replicate bolognaise with meat free ingredients.

@Itisyourturntowashthebath That's interesting. I use mushrooms and red and puy lentils-I must try adding TVP, although I do try to avoid meat substitutes. Because, obviously, I like making life hard for myself!