Vegan & Non-Vegan Bolognese Sauce Recipe

Posted: June 30, 2018 in animals, DIY Gardening / Home Projects, Food Foraging, GMO / Genetic MANIPULATION, How To, Recipes & Preserving
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Here in the UK we have a brand of non-animal meat substitute called Quorn, they do a Vegan range other than their normal vegetarian meat substitute products. It is made from Mycoprotein which according to my research is made from a fungi called ‘fusarium venenatum’, once the fermentation process has finished, it can either be Vegan by seasoning and mixing with Potato Protein or just Vegetarian by mixing with free range egg. Quorn is used as the meat substitute in this recipe, however please note, I am not a Vegan and, as I couldn’t get hold of the Vegan Minced ”Beef” from my regular shop, I used the egg based one – there are also other brands of Meat Free alternatives out there, the market is growing …

 

 

I have started using Non-Meat alternatives mainly because of the fact that most farm animals in the UK and Europe have been fed with GMO feed for many years despite the general opposition to GMO ”technology”, the other alternative if you can afford it is to buy only Organic Meat products.

I use Bolognese sauce not only as a nice family dinner but also ensure to bulk it up a lot so that I can freeze perhaps 2 or maybe 3 takeaway containers full of the lef-tovers for future last-minute quick dinners or for work lunch (In a food flask).

Another option if you don’t have a lot left over, is to chop up the pasta and mix it into the remaining sauce, you can throw this into a container in the fridge and can use it as a toasted sandwich filling the next day!

Ingredients:

  • Pack of Vegan or Vegetarian ”Beef” (Usually 300g),
  • Spagetti or Fuscilli etc,
  • Peas,
  • 1 or half of an Aubergine (Egg plant / Brinjal),
  • 2-3 Tbsp Lentils (Any colour),
  • 3 Tbsp Bulgar Wheat (Optional, but helps to bulk it up),
  • Chopped Onion,
  • Tin of Organic Chopped Tomatoes,
  • Bottle of Organic Passata (Not entirely necessary but makes it nicer),
  • 1 – 2 Tbsp Tomato Puree,
  • Salt, Pepper and Italian herbs such as Basil, Oregano and Rosemary
  • Nettle Seeds (Optional – these need to be foraged, they are already available Now due to the weird season we have had this year – June 2018)
  • Optional – if needed, you may find this recipe to be quite sharp / sour, if so you might need to sweeten it a little bit, I recommend using ketchup instead of sugar

Method:

  1. Throw in some Olive Oil into a decent sized Medium – Large pot, heat up and add in your Meat or Substitute, cook for a few minutes then take out and place in a temporary bowl,
  2. add a cup or slightly more of water into the same pot and cook the Lentils and Bulgar Wheat, you can sprinkle in the nettle seeds if using any, cook for 10 or so minutes, then scoop out into the same bowl as the Meat or Substitute – it does not matter if there is any water remaining,
  3. Add more Olive Oil and fry the Chopped Onion and Chopped Aubergine (Brinjal / Eggplant), cook until the Aubergine is lightly brown but mostly soft throughout – you can add in some salt here if you like, perhaps some spices like Paprica,
  4. Add in the Passata and tin of Chopped Tomatoes, as well as the tomato puree, you can throw in some stock too at this point (Beef stock for non-vegan and Vegetable stock for everyone else) – Creating liquid stock from store-bought product is quite easy, I will post soon on this subject,
  5. Once all is mixed in, throw in your herbs and add the bowl of ”Meat / Substitute” and Lentils / Wheat, mix all in and let simmer for 30 mins to an hour – in the meantime you can heat a pot of water to cook your chosen pasta in.
  6. For further bulking up, you can also throw in some Grated Carrot (Don’t use more than half a carrot), chopped celery, Courgette (Zucchini) etc! Try not to skip the Aubergine, they really do add a great taste to this recipe!
  7. Serve and Enjoy!
Bolog Finished.JPG

Vegan Spaghetti Bolognese

For all of my recipes including Vegan, Cakes, cough / cold medicines, jams & Jelly, Chutneys, Soups, Pies, Smoothies, Cider and Vinegar, Wine and CompotesClick Here.

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