A crusty garlic and herb baguette, topped with vegan bolognese, melted vegan cheese and fresh spring onion. You can choose to buy garlic bread if you prefer, I like to buy bake at home baguettes and make my own garlic and herb “butter”.
Firstly you’ll want to make the bolognese, this is the recipe that I generally use.
Yield; Three servings Cook time; 30 minutes (approx)
- Two large cloves of garlic, minced
- One small red onion, minced
- One red pepper, chopped
- 125g/4.5oz chestnut mushrooms, sliced
- 75ml red wine
- 190g/7oz vegan mince, I used Fry’s
- One tablespoon of plain flour
- Two tablespoons of tomato puree
- 100ml vegetable stock, I used oxo cubes
- One 400g/14oz tin of chopped tomatoes
- Two tablespoons of each basil, oregano and tarragon
- Salt and black pepper to taste
- Heat a tablespoon of oil in a frying pan over a medium heat. Fry the garlic for one minute before adding the red onion.
- Fry the onion for five minutes before adding the pepper. After a couple of minutes the pepper should be starting the soften, next add the mushrooms.
- After about five minutes increase the heat to medium high and add the wine. Allow the bolognese to simmer for about ten minutes.
- Reduce the heat back to medium and add the mince, puree and flour. Cook for a couple of minutes, this will ensure there’s no raw flour taste in the final dish.
- Next add the stock, chopped tomatoes and season with herbs, salt and pepper. Leave the bolognese to finish cooking and the sauce to thicken, this should take around ten or fifteen minutes.
Then make a simple garlic “butter”, for this you’ll need the following;
- Three tablespoons of margarine, I used Vitalite
- One teaspoon of dried parsley
- A pinch of salt and pepper
- One clove of garlic, minced
Mix everything together in a small bowl and refrigerate until you need it.
Next move on to assembling the baguette, for this you’ll need the following;
- Garlic and herb “butter”
- Warm bolognese
- 50g/2oz grated vegan cheese, I used Tesco’s Free From smoked cheese
- One baguette
- One finely sliced spring onion
- Preheat the oven to 180ºC/350ºF and line a baking sheet with baking paper. Cut the baguette down the centre and spread a little of the garlic butter on each side.
- Layer the warm bolognese onto the baguette before topping with grated cheese.
- Bake for ten minutes, or until the cheese has melted. Once the cheese has melted sprinkle with spring onion and serve.
Tip; Generally vegan cheese will melt at a lower temperature than dairy cheese. So if you’ve had issues with vegan cheese burning or drying out, try lowering the temperature.
I saw that Domino’s in Australia had added a bolognese garlic baguette to their menu and I wanted to try and see if I could veganise it. I think this was definitely a success, even if it was a little messy to eat.
Bye for now 🙂