Cauliflower Pasta Bolognese

24 Servings – Serving size: 10oz

Soy-free • Vegan

 

Ingredients

1 bag Protein Crumbles 

1 bag Adda Veggie Original Blend 

3 lbs Cauliflower, riced (OR 2.1 lbs diced mushrooms)

1.5 cups Olive oil 

1.75 lbs Onion, ¼” dice

3 oz Garlic, minced

72 oz Tomato Sauce

3 lbs Spaghetti, uncooked (or mini penne)

— Optional —

15 oz Carrot, diced

15 oz Celery, diced 

0.15 oz Fresh Bay Leaf 

To taste: Dried Basil and Dried Oregano

Instructions

Sauce:

  1. Heat a heavy bottom pot over medium-high heat, adding 1/4 cup olive oil and the diced onions. 

    Optional: After sautéeing onions for 3 minutes, add the carrots and celery. Sauté for 5 minutes until onions are translucent. 

  2. Add the minced garlic and bay leaf (if using). Stir regularly. If using dried spices, add after 2 minutes. 

  3. Add tomato sauce and let simmer on low heat for at least 10 minutes or up to an hour, adding more liquid as needed. 

Adda Veggie Crumble:

  1. While sauce is simmering, prepare Adda Veggie Mix. Soak Protein Crumbles in 2 cups of water for 5 minutes. Stir halfway through.

  2. Stir Adda Mix into Protein Crumbles. Fold in riced cauliflower. Squeeze mixture together until tightly packed to form a meatless ground. 

  3. Coat a medium heat flat top with a neutral flavored oil. To prevent steaming, spread and flatten the mixture to cover 75% of surface.

  4. Flatten and cook until mixture sets and turns light brown, roughly 3-4 minutes. Flip, then cook for another 3 minutes or until light brown.

  5. Chop mixture with spatula to desired crumble size. Add oil to crisp edges and cook until golden brown.

  6. Remove sauce from heat. Fold in meatless ground, then serve over cooked pasta.