Vegetable Bolognese with Brown Rice Spaghetti
Serve this to your meat eating friends and don’t tell them it’s plant-based. I’m telling you, they’ll never know! This recipe is inspired by Chef Michael Chiarello. His recipes are divine. All I did was apply his same exact cooking methods and techniques to vegetables as is done with meat, and voila, the final dish is super delicious and is totally satisfying for carnivores and plantivores, alike! Serve it over brown rice spaghetti. It works perfectly and you and your guests will be so happy!
Bring a 5-quart pot of water to a boil over high heat.
Place the Vegetable Bolognese in a warmed pasta bowl and sprinkle with the chiffonade of basil. I like to have red pepper flakes on hand in case any of the guests want to add heat.
I often find recipes, usually starring animal protein, from a cookbook by a favorite chef. I plant-base it by using their techniques and spice combinations and substitute vegetables, grains, beans or legumes for the animal, and vegetable stock for the beef or chicken stock. Give it a try!