Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese

This is a delicious vegan take on my healthy low-carb spaghetti bolognese from my cookbook Earth To Table. I've created this recipe based on Mediterranean diet principles, which is my favourite way of eating as it includes antioxidant rich wholefoods including tomatoes, plump eggplant, zucchini and extra virgin olive oil.

INGREDIENTS

Serves 4

1 onion, finely diced

1 clove garlic, smashed

2 tablespoons extra virgin olive oil

2 carrots, finely diced

2 stalks celery, finely chopped

1 red capsicum (bell pepper), finely diced

800g (28 oz) chopped tomatoes

500 ml (2 cups/16 fl oz) water

sea salt and white pepper to taste

1 eggplant (aubergine), cut into small chunks

90 g (3 oz) walnuts, crushed or grated organic tempeh vegan parmesan or nutritional yeast to serve

METHOD

SAUTÉ onion and garlic in a heavy-based pan with the olive oil
until softened.

ADD the mirepoix of carrots, celery and capsicum and cook for about 3 minutes over a medium heat.

ADD the tomatoes and water then partially cover and simmer for
20 minutes, stirring occasionally.

MEANWHILE, roast the eggplant for 15 minutes at 200°C (400°F) fan-forced. The eggplant will provide a nice meaty texture to the dish.

ADD the walnuts to the simmering tomatoes, followed by the
roasted eggplant. Season to taste.

SERVE bolognese in bowls topped with your choice of parmesan.

NOTES & INSPIRATION

Serve bolognese over your choice of pasta or zucchini linquini. For meat lovers, make my delicious Gluten-Free Spaghetti Bolognese recipe.

Any leftover vegan parmesan can be kept in a jar to be used over salads and vegetable dishes or just eaten straight from the jar!

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