Vegan Spaghetti Bolognese

This is a pretty simple recipe and it freezes really well so I tend to make quite a bit and freeze most of it. I also wanted to try out the Vbites Meat Free Mince, as I’ve not had it before, and I thought making a bolognese would be a good way to use it. This will make between six to eight servings. I used the following;

  1. One 300g/10.5oz pack of meat free mince
  2. Two 400g/14oz tins of chopped tomatoes
  3. 200ml/7fl.oz red wine
  4. 200ml/7fl.oz of hot vegetable stock
  5. Four tablespoons of tomato puree
  6. One large onion, diced
  7. Four cloves of garlic, minced
  8. One pepper, diced
  9. 250g/9oz of white mushrooms, roughly chopped
  10. Two tablespoons of plain flour
  11. Two tablespoons of light soy sauce
  12. Dried herbs; two teaspoons of each of the following; parsley, tarragon, basil and oregano.
  13. Salt and black pepper to taste.

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Start by preparing the vegetables and heating a teaspoon of oil over a medium heat, I cooked everything in a large stock pot. Add in the garlic, onion and pepper and fry for about five minutes, until they soften a little.

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Add the meat free mince and tomato puree and continue to cook for another five minutes or so.

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Then you can add the mushrooms, dried herbs, salt, black pepper and flour, stir through and ensure everything is mixed well. Fry for a couple of minutes, this will cook the flour and ensure there’s no raw flour taste in the bolognese.

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Next you can add the red wine and vegetable stock and give it a good mix again.

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After a couple of minutes the alcohol in the wine should have cooked off so you can add the tomatoes, bring to a boil and then reduce to a gentle simmer to thicken the sauce.

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I leave the lid of the pan half covered instead of fully covered so the excess liquid can evaporate. Stir every now and then to make sure nothing gets stuck to the bottom of the pan. After about 30 minutes the sauce should be thick and everything should be fully cooked.

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Now all you have to do is boil the pasta (as per the instructions on the packet) and stir it through the bolognese. I served it with grated vegan parmesan cheese over the top.

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The Vbites mince was good, its taste and texture were both pleasant, but I felt that there was very little difference between it and textured vegetable protein. I suppose it’s slightly more convenient to not have to re hydrate the TVP, but as TVP so much cheaper compared to the Vbites mince I’d still buy that over the Vbites mince personally, but that’s just me.

Bye for now 🙂

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