I recently shared that I made my first vegan bolognese from scratch.
No ready done sauce from a packet, but homemade. So here’s how to make a delicious bolognese that vegans, vegetarians and even meat eaters will love.
(Serves two, double the ingredients if cooking for four or more people)
-Shiitake & Chestnut Mushrooms
-1 Can of Chopped Tomatoes
-Stock Cubes (I use Kallø ones)
-Vegan Cheese (I use Violife)
-Place one carrot into a saucepan and boil.
(Start cooking the carrot five or so minutes before moving on to Step 2).
-Apply a small amount of vegetable oil into your heavy pan or wok and let it heat up (cook on a medium heat).
-Then apply your onion. I chop mine up very finely and use around a 1/4 of an onion.
-Let the onion fry for a couple of minutes, until it’s translucent (medium heat).
-I don’t have a garlic press, so I buy Very Lazy Chopped Garlic which comes in a jar.
-Use one teaspoon of pre-cut garlic or one clove if you’re using a garlic press.
-Let it fry in with the onion for one minute (medium heat).
It’s time to apply most of your ingredients.
-Pour 1/2 a pint of water into your wok/saucepan.
-Add two teaspoons of mixed herbs.
-Pour in your can of chopped tomatoes.
-Add 3/4 of a tablespoon of tomato puree.
-And put your stock cube in.
Leave to cook on a medium heat for just under ten minutes.
-Finely slice a pack of shiitake mushrooms and 4/5 chestnut mushrooms.
-Put the mushrooms into your bolognese sauce and let it cook for fifteen minutes on a medium-low setting.
-Put your tagliatelle pasta into water and boil on a medium heat for fifteen minutes so your pasta and bolognese is ready at the same time.
-Five minutes before the rest of your food is ready, take your carrot off the heat and let it cool.
When it’s cooled slightly, grate your carrot onto two plates.
-Once your pasta and bolognese has cooked for fifteen minutes, take your saucepans off the heat. Place your pasta on top of the carrot, then the bolognese on top.
The final step is to grate your vegan cheese on top of your bolognese.
Then voila, it’s ready to eat.
Let me know if you enjoyed this recipe.