If you're vegan or vegetarian and you eat with your eyes, look away now. This meat and dairy-free pasta sauce just
We start by cooking onions and garlic in oil with carrots, cauliflower and mushrooms until soft and sweet. We then add vegetable stock, tomato paste and gluten-free soy sauce, flavour the sauce with herbs (oregano, thyme and parsley) and reduce the sauce until it is thick reddy brown and looking almost identical to a meat Bolognese. Finally, we add walnuts and nutritional yeast for an extra savoury protein punch.
crushed tomatoes (tomato puree, citric acid), cauliflower, mushroom, carrot, eggplant, onion, walnuts, tomato paste, red capsicum, water, gluten free soy sauce (water, soybeans, rice, salt), olive oil, parsley, yeast, garlic, salt, porcini mushroom, thyme, oregano, vegetable stock (sea salt, maize maltodextrin, cane sugar, yeast extract, rice flour, onion, celery, garlic, spinach, natural flavour, disodium guanylate and inosinate, canola oil, chilli), bay leaves
|Per 100g||Per Serve (250g)|
Serve tossed through fresh pasta, with extra herbs, olive oil and black pepper - Parmesan, too, if you're not keeping it vegan.
LOW CARB: serve with zucchini noodles.
Frozen product. Once defrosted, reheat and consume within 48 hours.
DEFROSTED: pierce the film several times and microwave for 3 minutes. Peel back the film, stir and heat for a further 1-2 minutes.FROZEN: pierce the film several times and microwave for 6 minutes. Peel back the film, stir and heat for a further 2-3 minutes or until piping hot.
STOVE TOP: defrost fully and empty into a saucepan. Stirring occasionally until heated through.
Serve with pasta and top with parmesan if you like.
Microwaves vary, please adjust heating time if required.