Vegan Bolognese | High Protein Vegan





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Plant-based version of this classic dish. It’s like a party in your mouth and everyone is invited!!

Ingredients:

50g textured vegetable protein
500ml vegetable stock
1 medium onion
Half a green pepper
1 medium carrot
1-2 cloves garlic
1 can chopped tomatoes
6 small mushrooms
1 1/2 tsp italian herb seasoning
1 tbsp tomato puree
Black pepper to taste
OPTIONAL salt
Spaghetti (I prefer brown rice spaghetti)
OPTIONAL nutritional yeast

Method:

Add the textured vegetable protein to the stock and leave to sit for 15 mins.
Chop veg and steam fry for 5-10 mins until carrots are soft.
Add crushed garlic and continue to steam fry for 1-2 mins.
Drain the textured vegetable protein and add to the pan continuing to steam fry for a further 2 mins.
Add 1 tbsp tomato puree and cook for a further minute.
Cook pasta as per pack instructions.
Add canned tomatoes, herbs and pepper (& salt if using) and simmer until pasta is done
Serve topped with nutritional yeast (optional) and garnish with fresh basil.

Enjoy!



source

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