Rich vegan
bolognese
(MAKES 8 PORTIONS)
5 tbsp olive oil
1 large brown onion,
finely chopped
2 medium carrots,
finely diced
2 large celery sticks,
finely diced
¼ cup finely chopped
fresh parsley
¼ cup finely chopped
fresh basil
3 bay leaves
5 cloves garlic, minced
2 cups red wine
300g button mushrooms,
chopped
150g shiitake mushrooms,
finely chopped
¼ cup tomato purée
1 can chopped tomatoes
300g lentils
100g quinoa
1 x 400g can black or
kidney beans
750ml vegan stock
2 tbs soy sauce
2 tbs cocoa powder
¾ cup almond milk
1) Heat 2 tbsp olive oil in
a large pan and gently fry
onion, carrots and celery until
softened but not brown (10-15
mins). Add the garlic, half the
parsley, half the basil, and stir
for a further 2 mins. Add the
red wine and bay leaves.
Simmer until wine is reduced
t o n e a r l y d r y ( a b o u t 1 0 m i n s ).
2) In a separate pan, add 3
tbsp olive oil, add button and
shiitake mushrooms and fry
over a medium-high heat
until all the mushroom juice
has evaporated and the
mushrooms have browned
nicely (about 15-20 mins).
Add tomato paste and canned
tomatoes, and stir well.
3) Add the mushrooms to the
vegetable and reduced wine
mixture, and the tomato purée,
canned tomatoes, soy sauce,
cocoa and almond milk.
4) Add the lentils, quinoa,
black beans, plus ½ litre of the
vegan stock, a pinch of salt and
a few pinches of pepper. Stir
to thoroughly combine, then
simmer on a low-medium heat
until the sauce is rich, thick,
and the flavours have fully
developed (about 1 hour).
Stir occasionally throughout
and add the remaining stock
if it needs more liquid.
5) When ready to eat, stir
through the remaining fresh
herbs and serve with 80g
wholemeal pasta cooked
as per packet instructions.
Sprinkle with vegan parmesan
and serve immediately.
Nutrition
(per serving with pasta)
788 calories
34.3g protein
10.6mg iron
18.3g fat
29.7g fibreTOPPICKSCleanandmean
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