A question about a recipe: Chickpea Bolognese

I have a question about the recipe "Chickpea Bolognese" from inpatskitchen. What is a vegetarian substitution for pancetta/bacon? Does recipe work if you just omit the meat or can you use something else?

  • Posted by: Karen
  • April 30, 2014
  • 1960 views
  • 8 Comments
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Recipe question for: Chickpea Bolognese

7 Comments

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HalfPint
HalfPint April 30, 2014

Try simmering with a parmigiano reggiano rind or add some grated to the sauce.

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pierino
pierino April 30, 2014

This is not my recipe, but the absence of meat turns it into something other than Bolognese. The classic Bolognese sauce includes a mixture of meats including chicken livers.

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Regine
Regine April 30, 2014

The flavor of pancetta and/or bacon adds to a dish what I think is called "umami," which to me means depth of flavor. I find that a good substitute is anchovies and/or herring paste, that is of course assuming that as a vegetarian you eat fish. Try a couple of anchovies in the recipe.

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Julie
Julie April 30, 2014

Smoked paprika is a good substitute for the smokiness of bacon. It's really tasty but can be strong, so be sure to add it to taste.

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Tashipluto
Tashipluto May 2, 2014

I agree with using anchovies to sub for pancetta and/or bacon, but if you don't eat fish, try smoked pressed tofu -- I think Tofu Lin is the best.

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Karen
Karen May 2, 2014

Thanks so much - I was unaware of this tofu product and will certainly try it.

sexyLAMBCHOPx
sexyLAMBCHOPx May 2, 2014

Although the recipe uses porcini mushrooms, substituting cubed Portobello mushrooms may work nicely.

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Nancy Harmon Jenkins

When I write Italian recipes for vegetarians, I often just up the content of olive oil by a couple of tablespoons to take the place of missing pancetta, prosciutto, or other meat. But in this case, the recipe already calls for 4 tablespoons which I think is plenty. If you're truly a vegetarian, you won't be looking for a "meaty" flavor in any case, and if the result doesn't satisfy, you can always dribble a little more well-flavored olive oil on top -- and I'd use a Tuscan oil in this particular case.

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