Hearty Vegan Bolognese
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 1 large carrot, diced small
- 2 ribs celery, diced small
- 150 g mushrooms, chopped
- 2 tbsp fresh rosemary, chopped
- 4 cloves garlic, minced
- 1/2 tsp dijon mustard
- 1 tbsp coconut aminos or vegan Worcestershire sauce
- 1.5 tsp dried oregano
- 180 ml red wine
- 1 tin chopped tomatoes (400g)
- 1/3 cup tomato puree
- 1/4 cup sun-dried tomatoes, chopped (50g)
- 3/4 - 1 1/4 cups vegetable 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 tbsp 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 soft.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Mix in the dijon mustard, coconut aminos or Worcestershire sauce, dried oregano, red wine, chopped tomatoes, tomato puree, sun-dried tomatoes, and 3/4 cup of stock. Bring to a boil, then reduce to a simmer for about 15 - 20 minutes until the mixture thickens.
Stir in the sunflower seed mince for 2 minutes to warm through. Depending on the thickness, you may need to add up to 1/2 cup more stock to reach your desired consistency.
Adjust the seasoning with salt and pepper according to your taste.
Serve the Vegan Bolognese with freshly chopped basil, your choice of pasta (gluten-free options are suggested), and optional vegan cheese.
