Veggie Bolognese Sauce
August 2, 2016
If you are looking to up the nutrient content in family cooked meals and want the kids to eat more veggies this recipe is just for you. Bolognese sauce is one of those bases that can transform pasta, rice, veggies, lasagne and can be made in a flash. For a quick and easy veggie bolognaise try this go to recipe from www.alternativechefkitchen.com
- Prep: 15 mins
- Cook: 30 mins
1Peel and roughly chop the sweet potato and steam it until it is cooked through. (Alternatively you could place a whole sweet potato in the oven for 1 hour (just pierce it with a fork first) until it is cooked through then once it’s cooked peel it, remove the flesh and mash it up with a fork or with the stick blender - see next step).
2Add the tomato passata to a large sauce pan and add the cooked sweet potato and puree with a stick blender. (Alternatively if you don’t have a deep enough saucepan to do this without getting splashed, you could transfer ~1 cup of tomato passata to a jug suitable for the stick blender with the steamed sweet potato and puree until smooth and then stir it into the remaining tomato passata).
3Add the water to the sauce pan and the garlic (or herbs) if it suits your diet and mix it until it’s smooth.
4To prepare the “meatless mince” add the walnuts, lentils and sundried tomato to a bench top food processor and blend until there are no large pieces of sundried tomato and walnut visible.
5Add the celery, carrot and nutritional yeast and blend again. It’ll begin to resemble a grainy paste.
6Stir the meatless mince through the sauce until it is well mixed in. Add any additional optional veggies to the sauce (diced as these will help to give more height when you use it in a lasagne).
7Bring the sauce to the boil then reduce it to simmer for 30 minutes.