Growing up, my foodie heart was usually underwhelmed with my Mom’s cooking efforts. Shame! This was however not the case when she prepared her signature Spaghetti Bolognese. She luckily shared the recipe with me and I’m sharing the Veggie Foodie version with you all. I hope you’ll love it as much as I love my Moetie.
Ingredients (8 servings) :
2 red onion (finely chopped)
2-3 garlic cloves (minced)
2 T basil infused olive oil
2 T Italian herbs
1 t turmeric
1 t cayenne pepper
4 large carrots (finely chopped)
5 baby marrows / 1 courgette (finely chopped)
1 yellow bell pepper (finely chopped)
1 sweet red bell pepper (finely chopped)
2 small cans tomato paste
6 Roma tomatoes (peeled + roughly chopped)
2 C dried soy mince soaked for 2 hours in 4 C boiling water + 4 t vegan beef stock powder
black pepper and salt
Fry the onion and garlic in the olive oil and a splash of water until translucent.
Add all the chopped veggies and herbs, bring to a boil and allow to simmer covered on low-medium heat for about 30 mins.
Add tomato paste and soy mince.
Simmer the sauce for 2 hours on low heat.
Serve with fresh basil and nutritional yeast.
Serve the sauce on you favourite pasta! Snap a shot of your creation, hash tag #veggiefoodies and share on Instagram to inspire other Veggie Foodies and for a chance to be featured.