To start things
off for the Tomato Festival, I wanted to post a classic tomato
recipe, but such a good one: a vegetarian pasta bolognese. I love an
intense bolognese sauce made with lots of veggies, soya mince and quality
tomato passata served with lovely pasta. I let my sauce simmer for quite a while to get the
desired results, and in the end it was so good. Actually the sauce is
vegan, so if you use vegan pasta and substitute the pasta cheese for
serving, this meal is fully vegan.
1 onion
3 garlic cloves
2 carrots
Olive oil
2 tomatoes
200 g baby button
mushrooms
500 g tomato
passata
1 cup dried soya
mince
3 tbsp tomato
purée
Smoked paprika to
taste
Salt to taste
Ground black
pepper to taste
Vegetable stock
extract to taste
Pasta of your
choice
Vegetarian pasta
cheese for serving
Method
Chop the onion and
garlic finely and cut the carrots into small cubes. Start cooking the
onion in olive oil until soft and slightly browned. Then add the
carrots for a while followed by the garlic.
Slice the
mushrooms thinly and also add them to the pan. Cook for a few minutes
and then cover with the tomato passata. Let simmer under the lid for
quite a while.
Cook the soya
mince in the meanwhile and add it later to the sauce, when it's about
halfway done.
Season the sauce
with tomato purée, smoked paprika, salt, ground black pepper and
vegetable stock extract to taste.
Cook the pasta and
serve it with the bolognese sauce and vegetarian pasta cheese.
Enjoy!
Your VegHog
oooh I have leftover nut roast in freezer and now you have me wanting some nut roast bolognaise - love it when the sauce simmers down into lovely tasty flavours - this looks great - happy tomato festival
ReplyDeleteThank you Johanna! Nut roast bolognese sounds very good and interesting!
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