Vegan Bolognese

Your traditional Bolognese with all the added plant-based benefits.
  • 15
    Prep Time
  • 30
    Cook Time
  • x4
    Servings
  • 1 box of Modern Table Lentil Penne
  • Vegan Butter, 2 tbsp
  • 1 red onion, peeled and finely diced
  • 1 carrot, peeled and finely diced
  • 1 stalk of celery, finely diced
  • 1 clove of garlic, minced
  • Plant based ground beef, 12 ounces
  • Tomato Paste, 1/2 cup
  • Red wine, dry, 3/4 cup
  • Bay Leaf, 1
  • Vegetable Stock, 2 cups
  • Vegan Milk, 1/4 cup
  • Parsley, chopped, 4 tbsp
  • Your clutch cheese, 4 tbsp
  • Salt and Pepper to taste
Buy the Noodles
  • In a large Dutch oven, melt butter. Add onions, carrots and celery. Cook until soft, about 5 minutes.
  • Add garlic. Cook for 1 minute
  • Add plant-based meat. Stir frequently and break meat into smaller chunks. Cook until brown and cooked through out.
  • Add tomato paste. Cook for 1 minute
  • Add red wine, heat to a boil. Stir and scrape the bottom of the pot. Cook until the raw alcohol smell is cooked off. About 5 minutes.
  • Add bay leaf and vegetable stock. Simmer, stirring occasionally, until the sauce is thickened and hot sauce. Simmer until it is thickened, about 30 minutes
  • Add milk and season to taste with salt and pepper. Remove bay leaf and discard
  • Prepare Modern Table Penne per package instructions
  • Divide cooked pasta on to four plates. Top each plate of pasta with a quarter of the meat sauce.
  • Garnish each plate with a TBSP of parsley and a TBSP of cheese
Vegan Pasta Bolognese
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