VeganMoFo Day 16
I used to use Sanitarium vegetarian mince in my Bolognese recipe before but it is now a discontinued product –it was also vegetarian, not vegan. So I started to use its tin variety from their Veggie Delight product line. Then I discovered Linda McCartney’s mince which is quite robust and easy to use without getting the taste and smell of tin. The Redwood mince is also cooperative in a sauce like this one and tasty too. You just need to add it at the last minute as they just need to be heated.
I have been experimenting with my SLR camera for the last a few days. It is always sitting on a tripod and waiting for some food action to happen. But the tricky thing is that the food action usually happens in the evenings and if things do not go well with the photos, I get to eat cold food. And that seems to be the usual trend these days because the camera behaves differently with a macro lens! Things that I do for VegFusion… Anyway, hope you enjoy my version of Spaghetti Bolognese.
1 tbsp olive oil
3 rashers of vegan bacon, chopped
1 large onions, chopped
2 garlic cloves, crushed
1 carrots, chopped
Stick of celery
½ kg vegan mince
1 glass of red wine
1x400g can chopped tomatoes
1 fresh or dried bay leaf
Salt and freshly ground black pepper
½ pack dried spaghetti
Nutritional yeast flakes (as Parmesan substitute)
• Heat the oil in a large, heavy-based saucepan and fry the vegan bacon until golden over a medium heat. Remove from the heat and set aside.
• Heat some more oil and add the onion, carrots, celery and garlic, frying until softened. Increase the heat and add the chopped tomatoes and bay leaf. Pour in the wine and boil until it has reduced in volume by about a third.
• Cover with a lid and simmer over a gentle heat for ½ hour until it is rich and thickened, stirring occasionally.
• Just before you remove the sauce from the heat, add the vegan mince and fried vegan bacon bits. Season with salt and pepper. Stir well and once all heated through your Bolognese sauce is ready.
• Cook the spaghetti in plenty of boiling salted water. Drain and divide between plates. Sprinkle a little nutritional yeast flakes over the pasta before adding a good ladleful of the sauce. Finish with a further scattering of fresh basil leaves and a twist of black pepper.