Hearty Vegan Bolognese
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 1 large carrot, diced small
- 2 ribs celery, diced small
- 150g mushrooms, chopped
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dijon mustard
- 1 tablespoon coconut aminos or vegan Worcestershire sauce
- 1.5 teaspoons dried oregano
- 180ml red wine
- 1 tin chopped tomatoes (400g)
- 1/3 cup tomato puree
- 1/4 cup sun-dried tomatoes, chopped
- 3/4 - 1 1/4 cups stock
- 1 tin green lentils, drained and rinsed
- Salt and pepper to taste
- 1 cup sunflower seed mince
- Handful fresh basil, chopped
Preparation
Heat 2 tablespoons of olive oil in a large non-stick pan. Add the onions, carrot, celery, mushrooms, and rosemary. Fry for 5 minutes on medium heat until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the dijon mustard, coconut aminos or Worcestershire sauce, dried oregano, red wine, chopped tomatoes, tomato puree, sun-dried tomatoes, 3/4 cup of stock, salt, pepper, lentils, and 3/4 cup of stock. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the sauce thickens.
Add the sunflower seed mince and cook for 2 minutes to warm through. If needed, add up to 1/2 cup more stock to adjust the consistency. The amount will depend on how much the Vegan Bolognese has reduced.
Adjust the seasoning to taste. Serve with fresh basil, your choice of pasta (such as gluten-free lentil-based alternative), and optional vegan cheese.
