About the Recipe
I have served my vegan Bolognese to friends who are meat eaters who actually said that they preferred it. Its so packed full of flavour and the soya, lentils and grated vegetables give it a delicious texture. Its also a great left over to use to make courgette Bolognese mini pizzas or Bolognese stuffed mushrooms topped with melted cheese!
Ingredients
250g of dried soja mince
1 jar of red lentils
2 x 500ml of artisan tomato fritto
1 large onion
3 grated carrots
1 grated courgette
1/2 bulb of garlic
1 glass of red wine
2 tsp of oregano
2 tsp of basil
2 vegetable stock cubes
4 squares of dark chocolate
2 baguettes
butter
mixed herbs
Preparation
To Prepare before the class or your guests arrived
Step 1
Soak the dried soja mince in hot water for 10 minutes with a vegetable stock cube
Step 2
Drain the mince and fry in a pan with the diced onion, grated carrot and grated courgette.
Step 3
Add this to a pan with your tomato fritto, red wine, drained red lentils and herbs and another stock cube. Also the most important secret ingredient the dark chocolate which will give the Bolognese a lovely rich and slightly sweet flavour.
Step 4
Simmer on a low heat. stirring regularly for 20 minutes and adding extra water to the mix if needed.
Step 5
Essential to go with any bolognese is some crispy garlic bread. Simply mix some butter, italian herbs and crushed garlic in a bowl and spread a generous amount on each piece and place on a baking tray ready to bake after the class finishes.
Step 6
Grate some bowls of cheese and place in the fridge, prepare a fresh simple salad with some lettuce, spinach, cucumber, apple and black olives.
After the yoga class or when your guests arrive
With everything prepped before the class all thats left to do is boil the tagliatelle pasta until it's al dente, bake the garlic bread until nice and crispy and dresh the salad with some olive oil, balsamic vinegar and salt and pepper and dinner is ready to go.