Vegan/Vegetarian Bolognese Ragu Sauce

Had quite a lot of pulses last week, so thought I'd make a more 'meaty' textured vegan meal tonight.  Kids were fooled.

Serves 6

50g soya mince
Red wine or water (to soak soya mince)
1 medium onion
1 medium carrot
1 large stick of celery
1 large clove of garlic
1 tin plum tomatoes
1 tbsp olive oil

Weigh the soya mince into a mug and pour over enough wine or water to cover, and leave soaking whilst you prepare the vegetables.

Peel the onion (don't bother to peel the carrot), and roughly chop all the vegetables.

Soften the chopped vegetables in the olive oil over a medium heat for about 5 minutes.  Add the tomatoes and a can of recently boiled water.  Cover and bring to the boil,  then turn down to simmer for 20 minutes.

After 20 minutes, liquidise the sauce with a stick blender, taking care not to splatter yourself.  Add the soya mince and the soaking liquid and bring back to a simmer again.  Leave to simmer, and thicken, with a lid on whilst you cook your pasta.   If using in a lasagna, you may wish to reduce the sauce a little more by leaving the lid off after adding the soya mince.

Season to taste before serving.

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