Vegan Vodka Pasta Bolognese
Hold onto your taste buds, because Christine Avanti-Fischer is about to take your pasta game to a whole new level. In this recipe, we're diving headfirst into the world of Vegan Vodka Pasta Bolognese – a dish that's as thrilling to make as it is to devour.
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Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 2 cloves garlic minced
- 2 tbsp dried oregano
- ½ tsp red chili flakes
- 1 dash cayenne pepper
- ½ onion diced
- 2 tsp sea salt
- 1 tsp Fresh cracked black pepper
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup yellow squash diced
- 1 cup green peas
- 16 oz tomato sauce from Italy
- 24 oz jar of your favorite pasta sauce
- 1 cup soy milk, plain, frothed or warm
- 1 shot Vodka
- 1 pound package plant meat grounds, sautéed with 1 tsp garlic and 1 tbsp of diced onion
- Fresh Basil for garnish
- Vegan Parmesan cheese for garnish
- 1 pound of your favorite pasta cooked according to package directions
Instructions
- Set stove top to medium heat.
- Cover the bottom of a large pot/Dutch oven with olive oil. Add salt, pepper, garlic, oregano, chili flakes, and onion and sauté for two minutes.
- Add celery, carrot, and squash and sauté for 5 minutes.
- Reduce heat to simmer.
- Froth or warm the soy milk and set aside
- In a separate large frying pan, set heat to medium.
- Place olive oil, a few dashes of chili flakes, 1 clove minced garlic, and 1 tablespoon of onion and sauté for 1-2 minutes.
- Add the plant meat grounds and sauté while breaking apart the plant grounds until they resemble ground meat.
- Transfer the ground plant meat to the vegetable pot and stir until nicely combined.
- Add tomato sauce and your favorite pasta sauce into the vegetable pot and stir well.
- Next, add the peas to the mixture and stir.
- Finally, add vodka and frothed soy milk and stir well.
- Increase to medium heat, let the sauce come to a low boil, and let it simmer for about 5 minutes.
- Serve with your favorite pasta. Garnish with fresh basil and Vegan Parmesan cheese.