I love Italian food. Since going plant based I've looked for new ways to enjoy the foods I loved but veganized.
This vegan twist on a classic bolognese is a delicious and healthy alternative made with protein-packed kidney beans instead of meat.
INGREDIENTS Makes 2 servings
1 can of kidney beans
3 oz yellow onion
2-3 cloves of garlic (you can sprinkle garlic powder on the crostini or rub with a clove of garlic)
3 stalks of celery
1 cup seasoned tomato sauce
1/8 cup of fresh Italian parsley
1/4 cup shiitake mushrooms
2 TB walnuts
Half a baguette
1 roma tomato
1/3 cup balsamic glaze
1 vegetable bouillon cube
1 Acorn squash
Preheat oven to 425 degrees. Cut the acorn squash in half lengthwise and remove seeds with a spoon. Drizzle squash with 1 TB of olive oil (or omit) and rub in to coat. Season with salt and pepper and place squash cut side down on a lined baking sheet. Roast 30-35 minutes or until fork tender. Set aside. You'll be using the baking sheet for the crostini so add a new piece of foil or parchment paper.
While squash is roasting prep veggies and herbs. Small dice onion and celery. Mince garlic. Open rinse kidney beans. Mince parsley and sage, keeping herbs separate. Medium dice Roma tomato into 1/2 inch pieces. Roughly chop walnuts.
In a large pot over medium-high heat, add 1 1/2 TBs oil, onion, celery and minced garlic to hot pot while stirring. Lightly season with salt and pepper and cook 1-2 minutes, stirring occasionally. Reduce to medium heat.
Add kidney beans and tomato sauce to pot and cook 2-3 minutes while stirring. Add vegetable bouillon cube, 1 cup of water and shiitake mushrooms. Simmer 10-12 minutes, until vegetables are tender and sauce is reduced by half. Stir occasionally.
Remove from heat and add Roma tomato, sage, walnuts and parsley. (Save a little of the parsley for garnish.) Stir to combine. Add salt and pepper to taste.
Place the balsamic glaze in a small pot and add 2 TB of water. Bring to a boil then reduce heat to medium-low, simmering 4-5 minutes until reduced by half. Remove from heat.
Cut baguette into 1/2 inch slices and place on baking sheet. Drizzle with cooking oil and salt/pepper to taste. Sprinkle with garlic powder or rub with garlic clove. Bake 4-5 minutes until golden brown and crispy.
Add acorn squash half to bowl, cut side up. Pour kidney bean bolognese over squash and sprinkle with parsley. Drizzle with balsamic reduction. Serve with crostini. Enjoy!
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