Rich Bolognaise

Rich, tasty bolognaise full of plant based goodness!

This is another great

mid-week dish, nice and simple, packed full of veggies, plus protein from the mushrooms, lentils & kidney beans.

It’s a dish you can experiment with, adding different veggies or beans to make it to your taste or use up what you have in the fridge!

How do we do it?

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This is a recipe I've been experimenting with for a while to create a rich, thick taste and I think I've got it! Again it's another one that has been approved by the children and they love it with a big bowl of spaghetti and garlic bread. I often have it with a salad or even by itself as it's a nice dish packed full of veggies and proteins.

To ensure your red wine is vegan visit Barnivore: your vegan wine, beer, and liquor guide to check your alcohol! Feel free to omit the wine also if you are cooking for younger children - it still tastes great!

Recipe - Serves 4

• 1 Tbsp Olive Oil

• 1 Red Onion

• Pinch Salt

• 2-3 Garlic Cloves

• 300g Mushroom Mince

• ½ Tsp Rosemary

• ½ Tsp Thyme

• ½ Tsp Oregano

• 1 Tbsp Yeast Extract/ Marmite

• 1 Carrot

• 1 Courgette

• 1 Red Pepper

• 2 Tbsp Tomato Puree

• 1tbsp Miso Paste (optional)

• 2 Tins Chopped Tomatoes

• 250ml Vegan Red Wine

• 1 Tin Kidney Beans

• 1 Tin Lentils

• Handful of Spinach

Method

1. Heat the oil in a pan, add the chopped red onion with a pinch of salt and fry until it begins to soften.

2. Add the garlic, rougly diced veggies and mushroom mince (blend in blender/food processor or chop very finely), and fry for around 10 minutes.

3. Stir in your rosemary, thyme and oregano, tomato puree, yeast extract and miso paste then pour in the tinned tomatoes and red wine and stir until well mixed.

4. Add in your kidney beans and lentils and cook on a medium heat for a further 20 minutes.

5. Stir in a handful of spinach until wilted.

6. Serve with classic spaghetti, courgetti, salad or as a warming dish by itself.

7. Top with black pepper and for a cheesy flavour add a sprinkle of vegan cheese or nutritional yeast.

Tips

Using tinned lentils will save you alot of time but of course dry, uncooked lentils will also work, you will just need to add more prep time to soften them beforehand.

You can really try out different beans and veggies in this dish - broccoli and peas both work well.

Adding sundried tomatoes and olives is also super delicious if you have them available.

If you are in a rush you can make this as a one pot bolognaise and cook everything up together at the same time, but frying up the veggies etc before adding the tinned tomatoes really does enhance the flavour.

Let's talk protein

Mushroom mince 300g (9.3g protein) Lentils 14.6g protein per tin

Kidney beans 16.4g protein per tin

I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.

Let me know if you give this recipe a try and tag me on social media in your pics!

Any questions please get in touch!

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