I was thrilled to finally find a gluten free meat substitute to add a little variety to my cooking as far as vegetarian protein sources go. Beyond Meat (they don't pay me) has a few tasty gluten free, vegan options to choose from. I bought the beef crumbles and was inspired to create a kind of traditional Italian Bolognese sauce that might even fool carnivores. The fennel gives it a bright and fresh sausage-y taste. This sauce came out so amazing I challenge you to try this out on anyone who eats meat and see if they can tell. It's delish on pasta or in baked lasagna. So good, vegan and gluten free!!
Vegan Bolognese Sauce:
- 1 small onion, peeled and chopped
- 3 large cloves garlic, peeled and minced
- 2 cans San Marzano peeled tomatoes, roughly chopped
- 2 tsp fennel seeds
- 4 TBSP olive oil
- 1 pouch Beyond Meat Beef Crumbles
- 1/2 cup fresh basil leaves torn or chopped
- 2 tsp sea salt
- 1 tsp pepper
- Saute onions in olive oil in a large saucepan for 5-6 minutes under medium heat until translucent but not browned.
- Add the garlic and beef crumbles and saute until crumbles are lightly browned and garlic is fragrant, about 7 minutes.
- Add tomatoes, fennel, basil, salt and pepper and stir well. Reduce heat to low and simmer sauce for 45 minutes to an hour.
(This recipe makes a large batch of sauce. You can halve it if you just need enough for one meal for four).