Vegan Spaghetti Bolognese with Soja Mince and Mushrooms
Ingredients
- 15g dried porcini mushrooms
- 1 1/2 tbsp olive oil
- 1/2 onion finely chopped
- 1 carrot finely chopped
- 1 celery stick finely chopped
- 2 garlic cloves crushed
- 2 thyme sprigs
- 1 tsp tomato purée
- 50ml vegan red wine (optional)
- 125g cooked green lentils
- 1 tablespoon of hydrated Soja mince (tvp or bought vegan mince)
- 400g can whole chopped tomatoes
- 125g chestnut mushrooms, chopped
- 125g portobello mushrooms, sliced
- 1/2 tsp soy sauce
- 1/2 tsp Marmite
- Sprinkle of salt & sugar
- 300 g spaghetti
- handful fresh basil leaves
- Passata (optional)
Preparation
Pour 400ml boiling water over the dried porcini and leave for 10 minutes until hydrated. Pour 1 tablespoon oil into a large saucepan. Add onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 minutes until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set aside.
Add garlic and thyme to the pan. Cook for 1 minute then stir in tomato purée and cook for 1 minute more. Pour in red wine, if using, and cook until reduced. Add lentils, mushroom stock and tomatoes. Bring to the boil, then reduce heat and leave to simmer with a lid on. If desired, add passata for a saucier Bolognese.
Meanwhile, heat a large frying pan. Add the remaining oil, then add chestnut, portobello and rehydrated mushrooms. Fry until all water has evaporated and mushrooms are deep golden brown. Add Soja mince and continue to fry for a few minutes. Pour in soy sauce and mix well. Scrape the mushrooms and mince into the lentil mixture.
Stir in Marmite and continue to cook the ragu over a low-medium heat for 30-45 minutes until lentils are soft and sauce is thick and reduced, adding extra water if necessary to prevent sticking or passata if a saucier Bolognese is required.
Remove thyme sprigs and season to taste. Serve with spaghetti and fresh basil leaves. Note: For a more traditional texture, consider adding fake finely chopped bacon next time as it is a meat ragu.
