Monday, 14 February 2011
Vegan Spaghetti Bolognese
Valentine's night tonight... so this recipe feeds TWO and not FOUR. Sorry. There are loads of recipes for vegan spaghetti bolognese, but this one is quite fab. Suggest you give it a go.
Tbsp vegetarian bouillon or stock mix
300 ml boiling water
200g textured vegetable protein - chunky!
Tbsp vegetable oil
1 large carrot, finely chopped
Around 2 cups chopped broccoli florets
2 cloves garlic, crushed and chopped
1 tin chopped tomatoes
Tbsp chopped fresh basil
Tsp chopped fresh rosemary
3 glasses red wine (yippee)
Tbsp plain flour
First of all add the bouillon or stock mix to the boiling water, stir well and then in a good-sized mixing bowl, pour the stock over the TVP, mix through and leave to sit for at least 20 minutes as the stock is absorbed. When it's been well absorbed, drain well and leave to drain further for a few minutes.
Heat the oil in a large wok. When it's hot, add in the drained TVP and cook until it starts to brown. After this add the carrot and broccoli and continue cooking; then add the garlic, cook for a couple of minutes, and then add in the tomatoes, salt, herbs and two glasses of the red wine. Drink the third as, in the words of L'Oreal, you're worth it...
Let the Bolognese cook well and simmer for around 15-20 minutes. Meanwhile, make a paste with the tablespoon of flour and a little cold water. Keep adding the water, slowly, until you have 50-100 mls of the four and water paste.
Add the past to the Bolognese, gradually, until it thickens up nicely. Serve over spaghetti with some crusty bed and some vegan parmesan, if you've got it... my gang aren't that keen!