Cauliflower & Walnut Plant-Based Bolognese Recipe 🌿

We love a good pasta sauce. Whether it's a quick Tuesday dinner or a slow Sunday afternoon long lunch, there is not much that can't be solved by eating a big bowl of delicious pasta. A good recipe to pull out for meat free Mondays, the whole family will enjoy this plant-based bolognese. This sauce pairs well with our organic spirals.

The “mince” can be used in any recipe you desire (moussaka, lasagne, on spaghetti or baked potatoes, in stuffed capsicum or cottage pie, the options are endless)

Ingredients:
200g walnuts
1 cauliflower

1/4 cup nutritional yeast

2 tablespoons tamari / soy sauce

1 tablespoon onion powder

1 teaspoon smoked paprika

1 large brown onion

4 (at least) garlic cloves

2 carrots

3 tablespoons extra virgin olive oil

3 bay leaves

700g tomato passata

1 heaped tablespoon miso paste mixed with 1 cup warm water

Sea salt & black pepper


Method

• Soak the walnuts in water for approx. 4 hours.
• Rinse and drain walnuts.
• (If using sunflower seeds, no need to soak)
• Blend cauliflower florets and walnuts in a food processor until finely chopped. Set aside.
• Finely chop onion, garlic and carrot. Saute in a large pan with olive oil and bay leaves until veg is soft.
• Add cauliflower walnut mix to the pan with other veg.
• Add nutritional yeast, tamari, onion powder, paprika and mix well.
• Add miso mix. Add tomato passata. Simmer for 20 minutes.
• Add a little stock or water if you want the mixture to be more moist.
• Taste and season with salt and pepper.
• Continue to simmer gently for another 10-15 minutes.
• When the cauliflower is cooked, it is ready to serve.

Of course, if you don't have the time or free hands to be cooking you can order a couple of our pasta sauces to be delivered for your week ahead. We have our famous slow cooked beef ragu and our slow cooked veg ragu.