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 meaty vegetable ragu we've ever seen. Seriously - you have to see it. It will mess with your mind!
We cook onions and garlic in oil with carrots, cauliflower and mushrooms until soft and sweet.
We then add red wine, tomato paste and soy sauce, flavour the sauce with herbs (oregano, thyme and basil) and reduce the sauce until it is thick and reddy brown and looks like 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.
|PER 100G (RAW)||PER 250ML SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
TO COOK: Defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C); or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot throughout (70C).
DEFROST INSTRUCTIONS: Suitable for freezing. Defrost overnight in the fridge. Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.
Cooking instructions are guidelines only. Microwave times are checked in a 900W microwave oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.
Serve tossed through pasta of choice, 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.