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 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 (
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 shirataki noodles or zucchini spirals.
Frozen product. Once defrosted, reheat and consume within 48 hours.
ALL SIZES: Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot.