Starting off Veganuary with this zero waste meatless Spag Bol!
Who would have thought the by product of making sunflower oil would make such a good mince alternative! The texture and apprearance is legit like normal mince and its not proccessed or unatural like other substitutes. My go to from now on!
Using a food processor to finely chop the veg not only cuts time but you can also throw in extra veg from the fridge to hide in the sauce.
This is how we do 👇🏻
ZERO WASTE MEATLESS SPAG BOL
Servings: 2
Ingredients
Bolognese sauce
- 85 g sunflower seed mince
- 1 tin chopped tomatoes
- 200 ml vegan red wine
- 200 ml veg stock
- 1 carrot
- 1 onion
- 1 celery stick
- 3 garlic cloves minced
- 1/2 tsp of each dried rosemary thyme, oregano, marjoram, basil, smoked paprika
- 1/4 tsp dried sage
- 1 tbsp tamari
- 2 tbsp balsmic vinegar
- 1 tsp maple syrup
- 1/4 tsp pepper
- 1 tsp salt
- 1 tbsp olive oil
Serve with
Instructions
- If you have a food processor, blitz carrot + onion + celery until finely chopped. Or chop finely by hand.
- Heat oil in a large saucepan on a medium heat. Add in carrot + onion + celery. Saute for 8 mins then add in garlic, cook for a further 2 mins.
- Add all remaining ingredients. Simmer until the bolognese has reduced to a thick consistency, around 20 or so mins. Stirring occasionally.
- Serve with pasta of choice and a sprinkle of vegan parmesan. BISH BASH BOSH.
