An ultimate vegan bolognese that tastes like the real thing! Using Beyond Mince, Omnipork Mince and This Isn't Bacon for lardons. And freezes well too for busy workday meals.
Fry the Beyond Mince and and Omnipork until brown. Remove from pan.
3
Fry the lardons in a saucepan until nice and cooked and remove from the pan. I used 1/2 a packet of This Isn't Bacon rashers and chopped them up into pieces.
4
Fry the chopped onion until nicely brown with the olive oil.
5
Add the diced carrot, celery and mushrooms and fry for 5 Minutes until medium cooked through. Add a dash of water if mix seems too dry.
6
Pour in the tinned tomatoes, vegan stock, tomato puree, bay leaves, lardons and dried herbs and stir through.
7
Cook on a low to medium heat for 2-3 hours in a pot/dutch oven. Alternatively you can also make this in a slow cooker for about 4 hours on a low heat but keep the lid off for the last hour so the sauce thickens up. Now add pepper and salt to taste as desired.
8
Serve with cooked pasta and freeze the rest for an easy weekday meal.
Ingredients
2packets Beyond Mince
1packet Omipork Mince
75vegan lardons (suggest This Isn't Bacon)
1tspmixed herbs
Worcester sauce
2tbspolive oil
1tbsptomato paste
23garlic cloves minced
500mlvegan stock (suggest x)
black pepper
2bay leaves
3sprigs celery
1medium brown onion diced
4medium carrots
to taste
1cup mushrooms diced
2cans tinned tomato
Directions
1
Get all your ingredients together ready to cook.
2
Fry the Beyond Mince and and Omnipork until brown. Remove from pan.
3
Fry the lardons in a saucepan until nice and cooked and remove from the pan. I used 1/2 a packet of This Isn't Bacon rashers and chopped them up into pieces.
4
Fry the chopped onion until nicely brown with the olive oil.
5
Add the diced carrot, celery and mushrooms and fry for 5 Minutes until medium cooked through. Add a dash of water if mix seems too dry.
6
Pour in the tinned tomatoes, vegan stock, tomato puree, bay leaves, lardons and dried herbs and stir through.
7
Cook on a low to medium heat for 2-3 hours in a pot/dutch oven. Alternatively you can also make this in a slow cooker for about 4 hours on a low heat but keep the lid off for the last hour so the sauce thickens up. Now add pepper and salt to taste as desired.
8
Serve with cooked pasta and freeze the rest for an easy weekday meal.
