[vegan vegetarian bolognese] CAULIFLOWER & WALNUT (100% PLANTBASED) BOLOGNESE 🌿 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 walnuts in water for 4 hours. Rinse and drain walnuts. Preheat the oven to 190 degrees. Blend cauliflower and walnuts in a food processor until finely chopped. Transfer cauli-walnut mix to a large baking tray. Add nutritional yeast, tamari, onion powder, paprika and mix well. Bake for 15 minutes. Set a timer so you don’t forget! Meanwhile chop onion, garlic and carrot. Saute in a large pan with olive oil and bay leaves until veg is soft. Add miso mix. Add tomato passata. Simmer for 20 minutes. Remove bay leaves. Use a hand blender to make the sauce smooth. Add cauliflower mix. Stir well. Add a little stock or water if you want the mixture to be more moist. Taste and season with salt and pepper. Continue to cook gently for another 10-15 minutes. The mince is now ready to serve or use in any recipe you desire Inspired by www.connoisseurusveg.com/spaghetti-cauliflower-walnut-meat-sauce/
