A simple, flavorful Vegan variety of your favourite bolognese is here to tingle your taste buds. Delicious and a sure hit!
INGREDIENTS
400 grams shiitake mushrooms
300 grams cauliflower, broken into florets
80 grams walnuts
50ml olive oil plus more for drizzling
3 garlic cloves, minced
1 tablespoon fresh oregano, chopped
50 grams tomato puree
50ml red wine
1 tablespoon balsamic vinegar
400 grams passata
500 grams tagliatelle
a handful of finely chopped parsley
Salt and pepper
How to make Vegan Bolognese
Step 1: In a food processor, pulse the mushrooms until finely diced. Place in a small bowl.
Step 2: Place the cauliflower in the food processor and pulse until the pieces resemble that of rice and transfer to a medium bowl.
Step 3: Next, process the walnuts until finely diced, then place them in the bowl with the cauliflower.
Step 4: In a large heavy pot, drizzle olive oil. Heat over medium-high heat. Once hot, add the mushrooms and cook for about 4 to 6 minutes, stirring occasionally until golden brown.
Step 5: Stir in the garlic, oregano, and the remaining olive oil and cook for about 3 minutes until the garlic is fragrant.
Step 6: Add the pureed tomato, red wine, and balsamic vinegar into the pot and cook for another 5 minutes until the liquid has reduced.
Step 7: Add in the cauliflower, walnuts, and passata. Cook while often stirring for approximately 30 minutes or until the sauce has thickened and the cauliflower is cooked.
Step 8: Season with salt and black pepper. Keep the dish warm over low heat.
Step 9: In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Transfer the pasta to the pot with the sauce using a slotted spoon.
Step 10: Pour in 100 ml of pasta water to the pot. Adjust the heat to medium and continue to cook for 3 minutes or until the pasta is cooked through.
Ingredients
- 400 grams shiitake mushrooms
- 300 grams cauliflower, broken into florets
- 80 grams walnuts
- 50ml olive oil plus more for drizzling
- 3 garlic cloves, minced
- 1 tablespoon fresh oregano, chopped
- 50 grams tomato puree
- 50ml red wine
- 1 tablespoon balsamic vinegar
- 400 grams passata
- 500 grams tagliatelle
- a handful of finely chopped parsley
- Salt and pepper
Instructions
Step 1: In a food processor, pulse the mushrooms until finely diced. Place in a small bowl.
Step 2: Place the cauliflower in the food processor and pulse until the pieces resemble that of rice and transfer to a medium bowl.
Step 3: Next, process the walnuts until finely diced, then place them in the bowl with the cauliflower.
Step 4: In a large heavy pot, drizzle olive oil. Heat over medium-high heat. Once hot, add the mushrooms and cook for about 4 to 6 minutes, stirring occasionally until golden brown.
Step 5: Stir in the garlic, oregano, and the remaining olive oil and cook for about 3 minutes until the garlic is fragrant.
Step 6: Add the pureed tomato, red wine, and balsamic vinegar into the pot and cook for another 5 minutes until the liquid has reduced.
Step 7: Add in the cauliflower, walnuts, and passata. Cook while often stirring for approximately 30 minutes or until the sauce has thickened and the cauliflower is cooked.
Step 8: Season with salt and black pepper. Keep the dish warm over low heat.
Step 9: In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Transfer the pasta to the pot with the sauce using a slotted spoon.
Step 10: Pour in 100 ml of pasta water to the pot. Adjust the heat to medium and continue to cook for 3 minutes or until the pasta is cooked through.
