Vego Bolognese

If you're vegan or vegetarian and you eat with your eyes, look away now. This meat and dairy-free pasta sauce just happens to be the most convincingly beefy vegetable ragu we've ever seen. Seriously - you have to see it. It will mess with your mind! 

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

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.