Tag Archives: italian

Spaghetti Bolognese


2 tbsp oil
1 large yellow onion, diced

3-6 cloves of garlic, minced
1/4 c dry white wine, sake or vodka
2 can crushed or diced fire roasted tomatoes
salt and pepper
1 tbsp dried basil 
1 tbsp dried oregano
1 package of Trader Joe’s meatless ground beef

Heat the oil and margarine in the same pan, on medium, while you prepare the onions and garlic. Toss them in the pan and saute till translucent and soft. Deglaze the pan with the wine/alcohol then add both cans of tomatoes, as well as the basil and oregano. Add salt and pepper now and season again at the end after tasting. Reduce heat to med-low and leave uncovered – but I recommend a splatter-guard. Simmer for about 30 mins.

Add meatless meat to the pan (crumbled first) and let simmer for for about 8 minutes. Serve over spaghetti with lots of rice-based fake parmesan.


Basic Alfredo Sauce


This is a Chloe Coscarelli recipe, via Your Vegan Mom, and is a great staple sauce. I initially planned to make exactly to the recipe, but realized at the last minute I had no miso on hand. So instead I subbed in 2 tbsp nutritional yeast, a splash of Braggs’, and I used white pepper instead of black. It tasted rich and comforting.

One note – don’t add the sauce to the pasta till ready to serve, as the pasta will absorb it really quickly and you’ll have gluey mess on your hands.

Smokey Vegan Alfredo


This is hands-down one of my favourite meals: it’s super creamy, not totally bad for you (probably half the calories of any alfredo you’d get at a restaurant) and very very easy to make. Meet The Shannons do incredible comfort food, and this is another recipe I have them to thank for!

1 tbsp Earth Balance
1 large shallot, finely diced or minced
1 tbsp flour
1 c soy milk/almond milk

Melt the marg in a medium saucepan on medium heat, then add the diced shallot and sautee for a few minutes, until the shallot is very soft. Whisk in the flour really well, then SLOWLY pour in the milk, continuously stirring. Bring to a boil and then add:

1/2 c vegan sour cream
3 cloves of garlic, minced
1/4 c of vegan parmesan
1/4 c of nutritional yeast

Whisk until smooth and then add:

1/2 tsp garlic powder
1/2 tsp sea salt
2 tsp white wine
a couple of dashes of liquid smoke, to taste

Whisk well, and check for taste – add more salt, milk, pepper to your liking.

This makes about 4 servings of sauce: serve over linguine or fettuccine with veges and vegan chicken strips.

Confit Byaldi or Ratatouille


This is so incredibly good served over fettuccine – the original recipe can be found here – and I have to be honest and say I generally don’t like zucchini-heavy dishes, or cooked tomatoes. It’s kind of time-consuming to make, because there is a lot of chopping involved, and a lot of cooking time, but it’s worth it!

serves about 3-4, depending on how piggy you are (I am piggy).

3-4 mixed bell peppers

Halve the peppers, deseed, place on foil-lined sheet and bake at 450 F for about 20 mins, until the skin sort of bubbles and can be removed easily. Let the peppers cool a little and the peel them. Dice pretty fine and set aside.

2-4 zucchini, summer squash, whatever mix you like
3-4 vine-ripened tomatoes

Slice the veggies into thin disks – about 1/16th of an inch. I have a mandolin so this is no problem for me, but if you’re using a knife and aren’t a pro chef, slicing it thicker is fine, just keep the pieces consistent. Place the squash/zucchini in a colander, sprinkle with salt and toss (this will let some of moisture out). Set veggies aside.

1 large yellow onion
2 tbsp oil
4 cloves of garlic, minced
3 vine-ripened tomatoes, finely diced
1 bay leaf
1 large sprig of thyme

Finely dice the onion and saute with the oil and garlic for about 10 mins on med-low heat till soft, but not browned. Add the  tomato and herbs, continue to cook until most of the liquid has evaporated (about 15 mins). Add the diced peppers, cook another couple minutes, season liberally with salt and pepper and removed the bay leaf and thyme sprig. Keep 2 tbsp of this mixture aside for the vinaigrette. Heat your oven to 275 F. Spread the mixture into a baking dish, skillet or other suitable oven-proof thing. A skillet is best, because if you need to pop it on the stove to quickly reduce the liquid, you can. On top of the mixture (“piperade” is the proper term), make a pretty overlapping pattern of squash and tomato. Don’t worry if you have a lot of leftover veggies – you can just pile them up.

2 cloves garlic, minced
1 tbsp oil
1 tbsp thyme leaves (fresh)

Mix together and sprinkle over your dish. Cover with foil and bake for about 2 hours. Remove foil and bake another 30 mins. If there is still a lot of liquid in the dish, you can put it on the stove and bake it off (if you’re serving this with pasta, I personally don’t think it’s a problem having a bit of extra liquid – it still tastes amazing). This dish is a good make-ahead, too: to reheat, place it under the broiler on low and cook till browned. Serve with the following vinaigrette:

Reserved piperade
1 tsp oil
1 tbsp balsamic vinegar
1 tsp fresh thyme leaves.

I have a photo around somewhere – will post eventually! I’m thinking about adapting this recipe to suit a crockpot – could be disastrous, could be awesome, we’ll find out tonight.

Here’s a rough nutritional breakdown (not accurate because the amounts I use for veggies and stuff is always slightly different, and I used pureed tomato this time. Also, this includes a 4 oz serving of pasta per person).


Vegan Lasagne – ridiculously good!


Serve this to your omni friends and don’t tell them it’s vegan – I swear they won’t know the difference! I first saw this recipe over on Erin’s recipe blog, and finally got round to making it. It’s really time consuming to make, but it makes a huuuuge amount and honestly tastes so much like the real thing. I made a few little adjustments, including added a vegan bechamel, and I’m super happy with how it turned out. Thanks again, Erin!


8 oz firm tofu, frozen and thawed
juice from half a lemon
4 cloves garlic, minced
generous pinch of oregano
generous pinch of basil
1/2 tsp umi plum vinegar
1 tbsp nutritional yeast
4 tbsp vegan cream cheese

Add all of the above to a food processor and blend till it reaches the consistency of  ‘real’ ricotta. Add a little water from the pasta water if it needs softening (it should be spreadable, not a sauce).


4 tsp oil
2 tbsp flour
1 cup of almond/oat/soy milk
pinch of nutmeg
salt & pepper
2 cup of shredded non-dairy cheddar/mozzarella*

Heat the oil in a medium saucepan and then whisk in the flour till smooth. SLOWLY whisk in the milk, adding a couple tablespoons at a time. Add the nutmeg, s&p and cheese. Stir till smooth-ish.


1 loaf of Field Roast Meatloaf
1 yellow onion
1 sweet white onion
2 cups of shiitake mushrooms
1 jar of vegan marinara sauce/pasta sauce
4 cloves of minced garlic
1.5 tbsp egg replacer**  dissolved in 5 tbsp water
1 package of pasta***, cooked

Crumble the field roast in the food processor. Slice up the onions and mushrooms – I chucked all mine through the slicer attachment on my food processor. Now, each component must browned separately: add a little oil to a fry pan and saute the meatloaf, remove, then do the onions, remove, and then lastly the mushrooms. They can all be kept aside in the same bowl. Keeping the pan on med-low, add a touch of oil and the garlic – saute for a couple of minutes, but don’t let the garlic burn. Add the marinara sauce and simmer for 10 mins, then add the onion/mushrooms/meatloaf and simmer for another 20 mins (keep an eye on it and stir every few minutes – I forgot about mine and ended up with a few burnt chunks!!). Add the egg replacer and stir well.

I used a large baking pan to bake my lasagne – I think it’s probably16″ x 10″ or so?? – and I sprayed it with a vegan oil first. Spread about a cup of the bolognese along the bottom: it doesn’t have to create a solid layer, it’s just to prevent the lasagne layer from sticking to the bottom. Taking each sheet of lasagne, spread it with ricotta and lay ricotta-side up. spoon over a layer of bolognese and then another layer of lasagne sheets spread with ricotta, but this time place the sheets ricotta-side down. Spread the remainder of the bolognese on top and then spread over the bechamel sauce.

Cover with foil and bake at 375 F for 30 mins; remove the foil and cook a further 30 mins. Rest for 20 mins and sauce over some baby spinach dressed with good quality balsamic vinegar.

*I used a mixture of Follow Your Heart cheeses

** I used Bob’s Red Mill egg replacer
***I used large pieces of lasagne, which I cooked in boiling water (salted) for 6 mins, but you could really use any kind of pasta. Just keep in mind how big your pan is because something like penne is bulky and will take up a lot of space. Also, the ricotta is thick so it’s hard to layer in without spreading on sheets of pasta; if you decide to use pasta shapes, maybe try mixing the pasta and ricotta together first, then spreading in the pan.