Vegetarian Bolognese

Name: Vegetarian Bolognese
Yield: 4 servings
Cuisine: Mediterranean, Italian
Ingredients: 1 tbsp olive oil; 1 Finely Chopped white onion (approximately 75 g); 3 Finely Chopped carrots (approximately 175 g); 125 g Finely Cut celery; 3 Small Finely Chopped garlic cloves; 250 g Finely Chopped portobello mushrooms; 400 ml tomato passata; 100 g creme fraiche; 200 ml vegetable stock; 75 ml Granulated Dark soy; 1½ tsp worcestershire sauce; ½ tsp Dried oregano; 1½ tsp coarse salt; 1 pinch Freshly peppers; 300 g Dried Whole Grain spaghetti; 50 g Grated parmesan cheese

A wonderful vegetarian version of spaghetti bolognese with tofu mince and portobello mushrooms. Tofu mince is made from soybeans and has a high fibre and protein content - a good alternative to minced beef.

Instructions

Step 1

Allow the oil to warm in a sauté pan under high heat. Fry onions, carrots and celery for approximately 3 minutes.

Step 2

Add garlic and mushrooms and cook further for approximately 4 minutes - until the moisture has evaporated.

Step 3

Add pasta sauce, vegetable broth and the other ingredients and boil it evenly for approximately 10 minutes.

Step 4

Taste and serve the bolognese with freshly cooked spaghetti and sprinkle with parmesan.

Enjoy!

Ingredients

Olive oil	1 tbsp
Finely Chopped white onion (approximately 75 g)	1
Finely Chopped carrots (approximately 175 g)	3
Finely Cut celery	125 g
Small Finely Chopped garlic cloves	3
Finely Chopped portobello mushrooms	250 g
Tomato passata	400 ml
Creme fraiche	100 g
Vegetable stock	200 ml
Granulated Dark soy	75 ml
Worcestershire sauce	1½ tsp
Dried oregano	½ tsp
Coarse salt	1½ tsp
Freshly peppers	1 pinch
Dried Whole Grain spaghetti	300 g
Grated parmesan cheese	50 g

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