We’ve all heard that eating vegetarian meals a few times a week can have an insanely positive impact on our environment and our health. This year I’m striving to eat more plant-based and incorporate this more into my recipe creations. I was vegan for years as a teenager, I know how good it makes me feel and how easy it can be with the right mind and tool set. One of those is being able to find meat-less versions of old favourites.
For me, Spaghetti Bolognese is a favourite comfort food (or anything with pasta really). Growing up my Dad made an amazing spag bowl. His secret ingredients included BBQ sauce, tomato sauce and sugar. Not exactly healthy but super delicious to a 12 year olds taste buds. This recipe isn’t quite the same but definitely hits the spot, and with 10g of protein and 7g of fibre it’s a great healthy alternative.
Time: 45 minutes
- 1 onion
- 2 celery sticks
- 1 carrot
- 500g mushrooms
- 2 tsp minced garlic
- 1 tsp each dried oregano, parsley and basil
- 1/2 tsp thyme
- Salt and pepper
- 2 tin diced tomato
- 2 Tbsp tomato paste
- 1 bay leaf
- 1/8 cup red wine vinegar
- 1/8 cup apple sauce
- 3 Tbsp ricotta
- Very finely dice the onion, carrot and celery OR blitz in a food processor until they resemble a fine dice. Do the same for the mushrooms but keep separate.
- In a frypan heat a small amount of oil or butter. Fry off the onion, celery and carrot until softened. Add in the mushrooms, stirring frequently so nothing burns.
- Once softened, add the spices and continue to cook, stirring for 1 minute or until fragrant.
- Add the tomatoes, paste, bay leaf, red wine vinegar and apple sauce, and bring to a boil. Once boiling, reduce heat and let simmer for 20-30 minutes uncovered and stirring occasionally.
- Remove from the heat, stir through the ricotta and taste for seasoning.
- Serve with your choice of pasta or vegetables noodles and top with fresh basil and cheese.