Meat-Free Bolognese
Ingredients
- 1 tbsp oil (plus water for cooking)
- 1 red onion, chopped
- 4 cloves garlic, minced
- 2 carrots, diced (small)
- 1 red pepper, diced (small)
- 1 cup cherry tomatoes, halved
- 1 pack of 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 and pepper to season
- 1/2 cup nutritional yeast (optional)
- Fresh basil/parsley to top
Preparation
Make the vegetable stock by dissolving 1 vegetable stock cube in 300ml of boiling water. Stir and set it aside.
Heat the oil in a medium-sized pan over medium heat. Add the onion, carrots, and garlic. Cook for 3 minutes.
Add the meat-free mince to the pan and cook for about 1 minute.
Add the red wine, red pepper, Italian herbs, oregano, chilli flakes (if using), smoked paprika, tomato puree, coconut sugar, and tamari to the pan. Stir everything together, helping to break down the mince and allowing it to absorb the flavors. Let it fry gently for a few minutes. Add a splash of water if anything starts to stick.
Pour in the vegetable stock, canned tomatoes, and cherry tomatoes. Season well with salt and pepper. Mix everything together, place the lid on the pan, and simmer on low heat for 30-40 minutes, stirring occasionally.
Remove from heat and stir in the nutritional yeast and a little more black pepper.
Serve the bolognese sauce over your favorite pasta, and top with fresh basil or parsley.