When I wasn’t eating meat but was starting to get excited by the idea of it, I made a ton of “meat-like” recipes to see if they would satisfy my craving. This Vegetarian Bolognese was one of the first recipes I made, and I am obsessed. Like, why haven’t we been making a veggie-filled bolognese for years?
I wasn’t sure what to use for the beef replacement in this and was naming every bean imaginable and grain I thought would be the best fit. Later that evening I was eating my most favorite veggie burger ever, Hilary’s Eat Well, and knew their burgers would be beyond perfect to use.
When I first discovered Hilary’s in Whole Foods and saw how clean the ingredients were, I could not believe it. There are no creepy oils or ingredients you can’t pronounce in them. They are filled with organic beans, grains, spices and more. AND they use coconut oil instead of canola so that won we over right there.
I keep a solid inventory their burgers, bites and sausages in my freezer and all times and dressings in my pantry. I wish I had Hilary’s when I was in college and really needed a quick and easy plant-based go to burger. I use their products in so many ways from enjoying as a burger with a bun, crumbling up into an omelette, over a salad, dipping into sauce, anything. Even Jord (who I have never seen show interest in a veggie burger) absolutely loves them. Anytime we don’t know what to make for dinner we always eat Hilary’s.
This Vegetarian Bolognese is SO easy and simple to make and is filled with tons of veggies. You can use any Hilary’s veggie burger or bites you would like but I used the Spicy Mesquite Bites to add a ton of spice to them. I have a really low tolerance for spice and these definitely have a kick to them.
I have also made this recipe with the Root Veggie Burger and it was so good too!
WHAT YOU NEED
Hilary’s Veggie Burger or Bites
- You don’t have to use only creamy coconut milk from a can, I have made it with water-y type nut milk as well and it still works
- If zoodles aren’t you thing, feel free to sub your favorite pasta! Any works
- This recipe is the perfect meal prep dish and you can even bring it with you to work for a healthy nutritious lunch!
Vegetarian Bolognese Zoodles (vegan and gluten-free)
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2-3 servings 1x
- Category: vegan, gluten free
- Cuisine: dinner, lunch
- 4 zucchini, spiralized (or your veggie of choice)
- 3 Hilary’s Veggie Burgers or 1 bag of Hilary’s Bites
- 2 tablespoons avocado oil
- 1/2 onion diced
- 1 large zucchini diced
- 2 carrots diced
- 2 teaspoons garlic powder
- 2 garlic cloves minced
- 6 ounces tomato paste
- 1/2 cup coconut milk (I have used reduced fat and it works too)
- 1/4 cup water
- Cook the Hilary’s bites or burgers for a few minutes in a skillet (follow instructions on package!)
- Once cooked, remove from heat and set aside
- Now in a large pan, cook the onion, carrots, zucchini until the onions for about 5 minutes or so
- Then add in the garlic gloves and cook for another minute
- Cut the bites or burgers into smaller pieces (if using bites, cut each into 4 pieces)
- Add to the pan and mix together
- Then, add in the coconut milk, water and tomato paste and mix very well
- Let it simmer for several minutes until everything is well combined
- Serve with your cooked zoodles (I have used zoodles and regular pasta BTW, both so good!)
- *Will stay good in fridge for about 5 days, I don’t recommend freezing
Thank you Hilary’s Eat Well for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!