Monday, 4 March 2013

RECIPE: Vegan Bolognese

A couple of people were asking about this, so here it is:

1 package veggie ground round (Yves and Gardein do good ones)
1 medium onion, chopped
2 stalks celery, split lengthwise and chopped
3 small cloves garlic, chopped finely
1 medium green pepper, chopped
4 - 6 large Crimini or button mushrooms, thinly sliced
800mL (large can) crushed tomatoes
300mL red wine
1 tsp dried oregano
1 tsp dried basil
1 tsp dried rosemary
1 tbsp fresh parsley, chopped
2 tbsp olive oil for cooking
salt & pepper to taste

In a large pot, heat oil on medium and add chopped onions, celery and garlic.  Cook until translucent.  Crumble in ground round and dried spices (reserve parsley).  Mix well.  Add whole can tomatoes; swish wine in tomato can to get the leftovers, then add to pot.  Add pepper and mushrooms, stirring to combine.  Let simmer for anywhere from 30 minutes to 4 hours - the longer, the better.  If more liquid is required, add wine or vegetable stock.  Serve with spaghetti, linguini or pappardelle, or use as the red layer in your vegetarian / vegan lasagne.

Recipe doubles well!


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