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 red wine, tomato paste and gluten-free soy sauce, flavour the sauce with herbs (oregano, thyme and basil) 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. 

Cauliflower, carrots, mushrooms, garlic, onion, walnuts, tomato, tomato paste, oregano, thyme, red wine, nutritional yeast, soy sauce (gluten free), salt, olive oil, basil.

Serve tossed through our fresh tagliatelle, with extra herbs, olive oil and black pepper - Parmesan, too, if you're not keeping it vegan.

LOW CARB: serve with shirataki noodles or zucchini spirals.