ZERO WASTE MEATLESS SPAG BOL
Servings: 2
Ingredients
Bolognese sauce
- 85 g sunflower seed mince
- 1 tin chopped tomatoes
- 200 ml vegan red wine
- 200 ml veg stock
- 1 carrot
- 1 onion
- 1 celery stick
- 3 garlic cloves minced
- 1/2 tsp of each dried rosemary thyme, oregano, marjoram, basil, smoked paprika
- 1/4 tsp dried sage
- 1 tbsp tamari
- 2 tbsp balsmic vinegar
- 1 tsp maple syrup
- 1/4 tsp pepper
- 1 tsp salt
- 1 tbsp olive oil
Serve with
Instructions
- If you have a food processor, blitz carrot + onion + celery until finely chopped. Or chop finely by hand.
- Heat oil in a large saucepan on a medium heat. Add in carrot + onion + celery. Saute for 8 mins then add in garlic, cook for a further 2 mins.
- Add all remaining ingredients. Simmer until the bolognese has reduced to a thick consistency, around 20 or so mins. Stirring occasionally.
- Serve with pasta of choice and a sprinkle of vegan parmesan. BISH BASH BOSH.