Looking for a delicious and filling pasta dish but wanting to keep it plant based? This easy vegan bolognese recipe is made with onion, peppers, zucchini, mushrooms, plant based chorizo, brown rice pasta and store-bought marinara sauce for a simple, healthy and delicious plant based bolognese recipe that’s as full of flavor as it is nutrition, and is light on digestion.
If you’re like me, pasta dishes are just not something you’re willing to give up in the name of *health*. I love a tangy-tomatoey pasta dish that’s full of flavor and texture and satisfies that craving for a carb-y pasta.
But a couple of years ago, I realized I could lighten up my favorite weeknight pasta dish by making it plant based, and using spicy soy chorizo in place of the ground meat.
Not that I don’t eat ground meat or that I’m against it. It’s just that a couple of nights a week, I like for myself and my family to eat plant based, because I do believe that’s beneficial for any person’s health.
And so this vegan bolognese recipe was born!
HOW TO MAKE A HEALTHY & FILLING VEGAN BOLOGNESE
First, start with a nutrient dense pasta. I love to use a whole grain pasta that contains some fiber and protein, like Jovial’s brown rice or Einkorn penne pasta.
Then, add in your favorite veggies for your pasta dish. I love onions, peppers, zucchini and mushrooms which are all super filling and high in fiber and other important nutrients. But you can sub out for any other veggies you love! You can sauté your veggies together in a big skillet, which is what I typically do, or even roast them ahead of time when you’re meal prepping, so that step is already done whenever you go to assemble the dish. There’s no one right way to do it!
Next, pick your plant based protein. I love plant based soy chorizo in this dish because it gives it just enough of a spicy kick and a nice bulky texture. Note: I recommend purchasing organic when it comes to soy based proteins, like soy chorizo, tofu or tempeh.
Then, toss in your favorite marinara sauce. I absolutely love Rao’s Homemade Marinara Sauce, and you can also find it at a discounted price on Thrive Market (click here for my link and to get up to $20 in shopping credit when you purchase a membership!).
Then, you can top your delicious vegan bolognese with anything you’d like. Sometimes I add a sprinkle of nutritional yeast, and sometimes I add a light dusting of real parmesan cheese. Obviously you’ll want to skip the cheese if you’re vegan, but if you’re not vegan, you can still add it and keep this dish plant based.
This vegan pasta bolognese is loaded with plant based protein, fiber, vitamins and antioxidants. It’s such a great way to not only enjoy delicious pasta, but to do it in a healthy way!
Trust me, your family is going to LOVE it.
And trust that finding healthier ways to enjoy your favorite foods, and enjoying them in moderation, is absolutely part of living a sustainable healthy and balanced lifestyle.
Easy Vegan Bolognese (Dairy Free, Gluten Free, Vegan)
- 8 ounces gluten free or whole grain pasta
- 1 tablespoon olive oil
- 1 medium yellow or white onion, chopped
- 1 red bell pepper, seeds removed and chopped
- 2 medium zucchini, chopped
- 8 ounces baby portobello mushrooms, sliced
- 12 ounce package organic vegan soy chorizo
- 1 cup marinara sauce
- Sea salt and black pepper to taste
- Cook the pasta according to the instructions on the package. Do not overcook the pasta. When it's finished cooking, rinse it in cold water and drain.
- Heat the olive oil over medium heat in a heavy skillet. Add the onion, bell pepper, zucchini and mushrooms to the skillet and sauté until the onion is translucent and the mushrooms have released their water, about 8 minutes.
- Add the soy chorizo to the mixture and combine all ingredients well.
- Add the marinara sauce to the mixture and combine all ingredients well. Turn the heat down to low, add sea salt and black pepper to taste and simmer for about 3 or 4 more minutes.
- Add the cooked and drained pasta to the pasta and mix all ingredients well. Serve immediately or add nutritional yeast (vegan) or grated parmesan cheese (not vegan) before serving.
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