VEGGIE BOLOGNESE

VEGGIE BOLOGNESE

Soya protein mince is a good meat-free alternative for a traditional bolognese and this is such an intensely flavoured sauce that you won’t feel like you’re missing out on the meat. The slowly caramelised vegetables create a rich base for the sauce and getting in all that flavour early on gives the sauce an incredible taste in this veggie bolognese.

INGREDIENTS

SERVES: 8

1 onion, roughly chopped

2 large carrots, peeled and roughly chopped

4 celery sticks, roughly chopped

4 garlic cloves, peeled

2 tbsp olive oil

4 tbsp tomato purée

250ml red wine

680g jar passata

400g tin chopped tomatoes

3 tbsp Swiss vegetable bouillon powder

½ tsp dried chilli flakes

750ml water

2 red peppers, finely chopped

200g baby chestnut mushrooms, quartered

1 tbsp dried oregano

4 sprigs of rosemary, leaves picked, finely chopped

750g dried spaghetti

100g soya protein mince

Sea salt and freshly ground black pepper

Freshly grated Parmesan, to serve

METHOD

1: Put the onion, carrots, celery and garlic into a food processor and pulse a few times to chop finely. Heat the olive oil in a large non-stick saucepan over a high heat. Add the chopped veg and cook for 20 minutes or until softened and starting to caramelise, stirring often. Lower the heat to medium. Stir in the tomato purée and cook for a further 5–8 minutes, stirring to ensure it doesn’t catch or burn.

2: Pour in the wine and simmer until reduced by half. Add the passata, chopped tomatoes, bouillon powder and chilli flakes, then pour in the water and bring to a simmer. Add the peppers, mushrooms and herbs and cook gently for 20 minutes.

3: Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook until al dente.

4: Stir the soya mince through the sauce and cook for a further 2–3 minutes, until nicely thickened. Season with salt and pepper to taste.

5: Drain the spaghetti and divide between warmed bowls. Spoon on the sauce and grind over some pepper. Serve with lots of Parmesan grated over.

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INGREDIENTS

SERVES: 8

1 onion, roughly chopped

2 large carrots, peeled and roughly chopped

4 celery sticks, roughly chopped

4 garlic cloves, peeled

2 tbsp olive oil

4 tbsp tomato purée

250ml red wine

680g jar passata

400g tin chopped tomatoes

3 tbsp Swiss vegetable bouillon powder

½ tsp dried chilli flakes

750ml water

2 red peppers, finely chopped

200g baby chestnut mushrooms, quartered

1 tbsp dried oregano

4 sprigs of rosemary, leaves picked, finely chopped

750g dried spaghetti

100g soya protein mince

Sea salt and freshly ground black pepper

Freshly grated Parmesan, to serve

METHOD

1: Put the onion, carrots, celery and garlic into a food processor and pulse a few times to chop finely. Heat the olive oil in a large non-stick saucepan over a high heat. Add the chopped veg and cook for 20 minutes or until softened and starting to caramelise, stirring often. Lower the heat to medium. Stir in the tomato purée and cook for a further 5–8 minutes, stirring to ensure it doesn’t catch or burn.

2: Pour in the wine and simmer until reduced by half. Add the passata, chopped tomatoes, bouillon powder and chilli flakes, then pour in the water and bring to a simmer. Add the peppers, mushrooms and herbs and cook gently for 20 minutes.

3: Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook until al dente.

4: Stir the soya mince through the sauce and cook for a further 2–3 minutes, until nicely thickened. Season with salt and pepper to taste.

5: Drain the spaghetti and divide between warmed bowls. Spoon on the sauce and grind over some pepper. Serve with lots of Parmesan grated over.

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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