BOLOGNESE
One of Zilla’s favs! Can you believe the boys had never heard of spaghetti bolognese!?
Recipe by: https://www.taste.com.au/recipes/vegan-bolognaise/jfio3wh8
INGREDIENTS
2 tablespoons olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
200g Swiss brown mushrooms, chopped
1 medium eggplant, cut into 1cm pieces
2 tablespoons tomato paste
400g can diced tomatoes
250ml (1 cup) Massel vegetable liquid stock
2 teaspoons dried Italian herbs
3 teaspoons balsamic vinegar
2 teaspoons maple syrup
400g can brown lentils, drained, rinsed
Cooked spaghetti, to serve
Finely shredded vegan cheese, to serve (optional)
CHILLI GREMOLATA
1/4 cup finely chopped fresh continental parsley
1 lemon, finely grated rind
Small pinch of dried chilli flakes, to taste
METHOD
Step 1
Heat the oil in a large deep frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring often, for 10 minutes or until soft and lightly coloured. Add the garlic and stir for 1 minute or until aromatic. Add the mushroom and eggplant and cook, stirring occasionally, for 5 minutes or until softened.
Step 2
Add the tomato paste and stir to coat. Stir in the tomatoes, stock and herbs. Cover and bring to a simmer. Cook for 10 minutes or until thickened slightly. Stir in the balsamic vinegar and maple syrup. Add the lentils and stir until heated through. Season.
Step 3
To make the gremolata, combine the parsley, lemon rind and chilli flakes in a small bowl.
Step 4
Serve the sauce with spaghetti, sprinkled with the gremolata and vegan cheese, if you like.
