Vegan Meat-Free Bolognese with Fresh Vegetables
Ingredients
- 1 tbsp oil & water to cook with
- 1 red onion chopped
- 4 cloves garlic, minced
- 2 carrots diced (small)
- 1 red pepper diced (small)
- 1 cup cherry tomatoes halved
- 1 pack meatless farm meat free mince (400g)
- 1/2 cup vegan red wine (and a glass for you)
- 1 tsp Italian dried herbs
- 1 tsp dried oregano
- 1 tbsp smoked paprika
- 1/2 tsp chilli flakes (optional)
- 2 tbsp tomato puree
- 1 tbsp coconut sugar
- 1 tbsp tamari (or soy sauce)
- 1 tsp liquid smoke
- 1 x 400g can chopped tomatoes
- 300ml vegetable stock
- Salt & pepper to season
- 1/2 cup nutritional yeast (optional)
- Fresh basil/parsley to top
Preparation
Make up your veg stock with 1 vegetable stock cube and 300ml boiling water. Stir and set to one side.
Add the oil to a medium heated pan then the onion, carrots and garlic; cook down for 3 mins. Now add the meat-free mince and mix through for around 1 minute.
Add in the wine, red pepper, Italian herbs, oregano, chilli flakes, smoked paprika, tomato puree, coconut sugar, tamari; give everything a good stir, helping to gently break down the mince. Allow to gently fry for a few minutes. Add a splash of water if anything starts to stick.
Add the vegetable stock and tinned tomatoes, cherry tomatoes; season well with salt and pepper, give it a good mix, place the lid on and simmer on low for 30/40 mins stirring occasionally.
Remove from heat and add the nutritional yeast and a little more black pepper.
Serve up and enjoy with your favourite pasta.