Veggie Bolognese by Fry's Family Food
Veggie Bolognese
Rated 5.0 stars by 1 users
Category
Pasta
Cuisine
Italian
Servings
1
.A classic bolognese turned into a veggie version
Ingredients
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1 Tbsp olive oil
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1 onion, diced
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1 carrot, diced
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1 celery stick, diced
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2 cloves garlic, crushed
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400g portabellini mushrooms, finely chopped
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1 box Fry’s Pea Protein Mince
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2 cups vegetable stock
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1 tin chopped tomatoes
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1 tsp dried Italian herbs
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2 fresh bay leaves
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salt
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pepper
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fresh oregano, for serving
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cooked pappardelle pasta or quinoa, for serving
Directions
- Heat a glug of olive oil in a large pan over medium heat. Add the chopped onion, carrot and celery and cook until soft, about 5-8 minutes.
- Add the mushrooms & cook for 5 minutes until softened. Stir in the Fry’s Pea Protein Mince and fry for 3-4 minutes.
- Next add the vegetable stock, tomatoes, dried herbs and bay leaves. Reduce heat & cook for 15-20 minutes, stirring occasionally, keeping an eye that the mixture doesn’t become dry.
- Adjust seasoning to taste. Sprinkle with fresh oregano and serve dished up over cooked pasta or quinoa.