Friday, 18 May 2018

Mushroom Bolognese | Vegan



Pasta is a staple in our house and rarely a week goes by when we're not enjoying it! More often than not I'm happy to eat it with a simple tinned passata and some chopped mushrooms but if we have the time then we also really like making a vegan take on a bolognese. This is another dish that we always make more of so that we can enjoy it again on a jacket potato another night. 

Serves 3 - 4

Ingredients 


1 small onion chopped
1 can of chopped tomatoes
1 clove of garlic crushed
1/2 bag of Ocado vegan mince (or vegan mince of choice)
1 teaspoon of dried Italian herbs
4 large forestier mushrooms chopped (chunky)
1 tablespoon of Bullion vegetable stock mixed with 100ml of boiling water
1 tablespoon of tomato puree
2 tablespoons of olive oil
Dried durum wheat spaghetti of your choice


Method



Heat the oil in a large pan on a high heat.

Throw in the finely chopped onions and cook for 3-4 minutes until golden.

Add the dried Italian herbs and stir quickly to make sure nothing burns.

Add the vegetable stock and water and bring to the boil.

Add the chopped tomatoes, tomato puree and crushed garlic and give a good stir.

Throw in the Mushrooms and the vegan mince.

Cook for 25-30 minutes until the onions are soft and the mushrooms are cooked.

The mushrooms will release a fair bit of really tasty water so if the sauce looks too watery continue to cook or add 1 -2 teaspoons of gravy powder to thicken the sauce.

And don’t forget to put the spaghetti on boil in a big pan of water with a couple of good pinches of flaky sea salt.

Buon Appetito!

If you don't have the time to cook this from scratch then I'd really recommend giving the Wicked Kitchen Nana's Mushroom Bolognese from Tesco a go. It's definitely one of the best vegan ready meals I've ever had and perfect if you're in a rush or running out of time.  



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