Vegan Spaghetti Bolognese
we use plant based ‘meat’ to create a similar appearance and texture like the original version.
EQUIPMENT (click pictures for details)
Ingredients
- 250 gr plant-based minced meat
- 50 gr chopped yellow onions
- 60 gr diced carrots
- 80 gr champignons (quartered)
- 1-2 garlic cloves (8 gr)
- 120 ml red wine
- 120 ml vegetable broth
- 400 gr crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp Italian herb seasoning
- 1-2 tbsp chopped parsley
Instructions
- Cook the onions and carrots in olive oil over a medium low heat for 3 minutes.
- Add the garlic and champignons and cook for another 2 minutes.
- Add the vegan mince to the pot and break down the parcels if any.
- Stir in the tomato paste, Italian seasoning and pour the red wine into the cooking pot before bringing to a boil and allow the alcohol to evaporate.
- Add the chopped tomatoes and vegetable broth, salt and pepper and simmer for 10 to 15 minutes or until all vegetables are cooked.
- Finish the vegan mince Bolognese sauce with the parsley.
Notes
- Any vegetable can be added such as chickpeas, lentils, aubergine, celery and much more.
Nutrition for 1 portion
Calories: 386kcalCarbohydrates: 45gProtein: 25gFat: 9gCholesterol: 6mgSodium: 1305mgFiber: 13gSugar: 15gVitamin A: 5924IUVitamin C: 33mgCalcium: 306mgIron: 8mg
Tried this recipe?Let us know how it was! #culinaryambition