Pumpkin Bolognese

This Vegan Pumpkin Bolognese offers a hearty, plant-based twist on the traditional Italian sauce. The addition of pumpkin puree adds a subtle sweetness and creamy texture, while seitan and veggies provide a meaty consistency without any animal products.

Perfect for the fall season or any time you want a cozy, comforting pasta dish, this recipe is a fantastic way to pack in nutrients without sacrificing flavor. Whether you’re feeding a family or meal prepping for the week, this dish is a flavorful and satisfying option.

Why You’ll Love Pumpkin Bolognese

This Pumpkin Bolognese is the ultimate comfort food, combining the richness of pumpkin with savory seitan for a satisfying vegan meal. The recipe is packed with wholesome ingredients and comes together in under 30 minutes, making it perfect for weeknight dinners. The pumpkin puree gives the sauce a smooth, creamy texture, while the tomato paste adds depth and tang. Plus, it’s versatile—top it with vegan parmesan or fresh parsley to suit your taste.

Ingredients to Make Vegan Pumpkin Bolognese

  • Fettuccine Pasta: The wide, flat noodles of fettuccine are perfect for holding onto the thick, creamy bolognese sauce. You can also use any other pasta shape you like.
  • Onion, Garlic, Carrots, and Celery: These veggies form the aromatic base of the sauce, adding natural sweetness and depth.
  • Seitan: A protein-packed, plant-based meat alternative, seitan adds a hearty texture to the sauce. When processed, it mimics ground meat.
  • Tomato Paste: Adds richness and a deep umami flavor. Allowing it to caramelize enhances the sauce’s overall flavor.
  • Tamari or Soy Sauce: This gives the sauce a savory, salty note while deepening the umami flavors.
  • Pumpkin Puree: The key ingredient that brings creaminess and a hint of sweetness to balance out the savory elements.
  • Almond Milk: Unsweetened almond milk helps thin out the sauce and adds to its creaminess without using dairy.
  • Red Wine Vinegar: A touch of acidity to brighten the sauce and bring out the flavors of the other ingredients.
  • Dried Oregano and Sea Salt: Seasoning staples that enhance the overall flavor of the dish.
  • Vegan Parmesan (optional): For an extra layer of cheesy flavor, sprinkle with vegan parmesan.
  • Chopped Parsley (optional): Adds a pop of color and freshness when sprinkled over the final dish.

Directions to Make Vegan Pumpkin Bolognese

  1. Cook the Pasta:
    Cook the fettuccine according to package instructions. Before draining, reserve 1 cup of the cooking water to use in the sauce. Drain the pasta and set it aside.
  2. Prepare the Vegetables and Seitan:
    In a food processor, combine the onion, garlic, carrot, celery, and seitan. Process until the mixture resembles the texture of ground meat.
  3. Saute the Veggie-Seitan Mix:
    Heat a large non-stick skillet over medium heat. Add the vegetable and seitan mixture, cooking for 3-6 minutes until the vegetables soften and the seitan starts to dry out slightly.
  4. Add the Tomato Paste:
    Stir in the tomato paste and cook for 3 minutes, allowing it to caramelize and deepen in color. This step adds richness to the sauce.
  5. Combine the Rest of the Ingredients:
    Add the tamari, pumpkin puree, reserved pasta water, almond milk, red wine vinegar, oregano, and sea salt. Stir everything together, and let the sauce simmer for a few minutes until heated through and thickened.
  6. Toss with Pasta:
    Add the cooked pasta to the skillet with the sauce. Toss to ensure all the noodles are coated with the bolognese sauce.
  7. Serve:
    Divide the pasta among plates and top with vegan parmesan and chopped parsley, if using. Serve immediately.

Commonly Asked Questions

Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by using gluten-free pasta and swapping out the seitan for a gluten-free meat alternative or extra vegetables like mushrooms or lentils.

Why is pumpkin used in this bolognese?

Pumpkin adds a creamy texture and natural sweetness to the sauce, making it both unique and seasonally appropriate. It also provides extra nutrients like fiber and vitamin A.

Can I substitute the seitan with another protein?

Absolutely! If you’re not a fan of seitan, you can use crumbled tofu, tempeh, or even cooked lentils for a different protein source while keeping the dish plant-based.

Can I store leftovers?

Yes! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so when reheating, you may want to add a little water or almond milk to loosen it up.

What can I use instead of almond milk?

If you prefer a different non-dairy milk, you can use oat milk, soy milk, or even coconut milk for a slightly different flavor. Just make sure to choose an unsweetened variety.

Pumpkin Bolognese

This Vegan Pumpkin Bolognese offers a hearty, plant-based twist on the traditional Italian sauce. The addition of pumpkin puree adds a subtle sweetness and creamy texture, while seitan and veggies provide a meaty consistency without any animal products.

Ingredients
  

  • 1 lb fettuccine pasta cooked, reserve 1 cup cooking water
  • ½ white or yellow onion cut into 1 inch chunks
  • 4 cloves garlic
  • 1 carrot cut into 1 inch chunks
  • 1 stalk celery thinly sliced
  • 8 ounces seitan roughly chopped
  • ½ cup tomato paste
  • 3 tablespoons tamari or soy sauce
  • 1 ¼ cup pumpkin puree
  • 1 cup reserved cooking water
  • ¾ cup unsweetened almond milk
  • 1 teaspoon red wine vinegar
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon sea salt
  • Vegan parmesan optional
  • Chopped parsley if desired

Instructions
 

  • Cook the pasta according to package directions, reserve one cup of cooking water. Drain the pasta in a colander, set aside.
  • Add the onion, garlic, carrots, celery, and seitan to a food processor and process until it resembles a ground meat consistency.
  • Heat a large non-stick skillet over medium heat. Add the vegetable and seitan mixture to the skillet and saute until the vegetables are tender and seitan has started to dry out slightly, about 3-6 minutes. Add the tomato paste and stir to combine, let the paste caramelize slightly, cooking it for 3 minutes, until it darkens in color. Add the tamari and mix to combine. Add the pumpkin, cooking water, milk, vinegar, oregano, and salt, mix to combine. Allow to simmer for a few minutes until heated through.
  • Add the pasta to the sauce and toss to coat the pasta.
  • Serve topped with vegan parmesan and chopped parsley, if desired
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