Monday, 23 April 2012

Veg Bol

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This might be the best meal I could ever serve to a non-vegan, though I would probably fancy it up with a rocket salad and would definitely include some garlic bread.

Everyone likes to do bolognese their own way, but this is my preferred method.

  • 1 medium white onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 red pepper, chopped
  • 1 cup chopped seitan
  • 1 good slosh red wine (optional!)
  • 1 tbsp liquid aminos
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tin chopped tomatoes
  • 2 tbsp tomato purée
Sauté the onion, garlic and red pepper in a little olive oil over a medium heat until soft. Add the chopped seitan and the red wine and liquid aminos and turn up the heat, stirring often, until the seitan is browned. Add the dried herbs and sauté for a couple of minutes more. Add the chopped tomatoes and purée, turn the heat down low and let simmer.

Meanwhile, heat a pan of salted water for your spaghetti. Cook the spaghetti until al dente. Serve the bolognese atop the spaghetti. Enjoy!

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