Vegetarian Spaghetti Bolognese

Vegetarian Spaghetti Bolognese

Back in my meat-eating days, spaghetti bolognese was my favourite dish. The other day I felt a sudden craving, so decided to master a vegan version of this hearty meal. With some easy substitutions, you are left with a healthy and delicious sauce that has the flavour of a traditional bolognese.

Serves 6

INGREDIENTS

  • 500g Brown Rice Spaghetti
  • 1 Cauliflower
  • 4 Carrots
  • 1 Onion
  • ½ litre Vegetable Broth
  • 1 Can Crushed Tomatoes
  • 4 tbsp Tomato Puree
  • Olive Oil
  • Oregano
  • Bay Leaves
  • Thyme
  • Basil
  • Pepper
  • Salt

INSTRUCTIONS

  1. Bring water to boil in a large pot with a generous amount of salt.
  2. Pour spaghetti into the water, and add 2 Tbsp of olive oil. 
  3. Reduce heat to a simmer, remove lid, and stir occasionally. 
  4. Prepare the bolognese while the spaghetti cooks.
  5. Chop the onion.
  6. Heat olive oil in a large frying pan on medium heat.
  7. Fry the onion until golden.
  8. Chop the carrots and add to the pan.
  9. Meanwhile boil the vegetable broth and reduce to a simmer.
  10. Break apart the cauliflower head and chop it into small pieces in your food processor.
  11. Add cauliflower to the frying pan.
  12. Pour the vegetable broth over the vegetables.
  13. Throw in a couple of bay leaves, season with spices, and a pinch of salt.
  14. Allow to simmer for several minutes until most of the water has been cooked out.
  15. Stir in the canned tomatoes and tomato puree.
  16. Remove bay leaves before serving.
Paleo Hot Chocolate

Paleo Hot Chocolate

Crunchy Arugula Vegetable Salad

Crunchy Arugula Vegetable Salad