Bethany's Vegan Kitchen

This spicy vegan bolognese features mock meat and vegetables in a hearty tomato ragu. You can use any mock meat you like for this, I chose to use my vegan corned beef style seitan. If you’d like to use this seitan too, you can find that recipe HERE. You can eat this with pasta, serve it as part of a lasagne, or spoon it into jacket potatoes, whatever you like

Serves; Four to six Cook time; 45 minutes

You’ll need;

1. One tablespoon of oil
2. 50g celery, diced
3. 50g carrot, diced
4. 50g onion, diced
5. 150g chestnut mushroom, diced
6. Three cloves of garlic, minced
7. 200g minced mock meat
8. One teaspoon of smoked paprika
9. Half a teaspoon of cayenne pepper
10. One tablespoon of tomato puree
11. 500g passata
12. 400g tinned tomatoes
13. One teaspoon of each of the following dried herbs; basil, oregano and parsley
14. Two tablespoons of nutritional yeast
15. 50g dairy-free cheese, grated
16. Two tablespoons of sriracha
17. Salt to taste

Method;

• Heat the ol in a large frying pan over a medium heat. Once it’s warmed up, add in the celery, carrot and onion and cook for five minutes. Next, add in the mushroom and cook for another five minutes
• Add the garlic and stir it through the vegetables. Give the garlic a couple of minutes to cook before adding in the mock meat. Then add in the paprika, cayenne pepper and tomato puree and cook for two minutes
• Next, add in the passata, tinned tomatoes, herbs, nutritional yeast, cheese and sriracha. Give everything a good mix to fully combine
• Cover with a lid and reduce the heat to low. Allow the sauce to gently simmer and cook for 15 minutes, stirring every now and then. Check the sauce for seasoning and add salt to taste if needed
• Boil pasta as per the instructions on the packet, once it’s cooked, drain the pasta and then stir it through the bolognese. Spoon into bowls and serve