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RECIPE: Plantbased Bolognese

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)

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

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

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