Sunday, July 27, 2014

Vegan Spaghetti Bolognese

     A timeless classic made the vegan way, 
    With not your "Normal" ingredients.

1 medium Onion diced finely
2-3 cloves of Garlic minced
1 can Chickpeas (rinsed and drained) (may need to par cook first)
1 can of Butter Beans or 4 bean mix (rinsed and drained)
1 jar of Passata or Pasta sauce
1 can of crushed Tomatoes
vegetable stock powder to taste
Fresh Basil and Oregano to personal taste (i like lots) dried is fine
1 Tbsp Tomato sauce or Ketchup (check that it's vegan) or 1 tsp sugar is fine.

Fry off onions gently in a saucepan till translucent, Add garlic but don't burn it! add the chickpeas stir to mix through.... continually stir for 2-3mins on med-low heat, Now add the pasta sauce, canned tomatoes, stock powder and herbs and let cook for approx. 30mins at a simmer till the chickpeas are tender.
Taste to see if it could use a little sweetness to cut the acidic nature of the tomatoes, Finally add the beans at the last minute before serving as they can be delicate and break up. In the picture, I have sprinkled on top some delicious vegan Parmesan Cheese and the recipe can be found Here!
   Enjoy!   =)
** Update years on I make this with mostly Butter Beans as they are meatier and don't need as long to cook

No comments:

Post a Comment