I believe it was Dickens who said…
It started with an aubergine 🙂
I was intending to make Chloe Coscarelli’s Pasta alla Norma. However, having consumed a large glass of Shiraz I instead decided to put every vegetable I had in the fridge into my food processor, chop it up real teeny tiny and create some sort of epic pasta-y powerhouse of vegetable goodness.
Turns out, once those veggies have been added to chopped tomatoes and the moisture has reduced, it creates the exact consistency of Quorn Mince and weirdly enough it tastes quite similar too but it’s so much richer and tastier and more filling – and best of all you know it’s super good for you. It’s completely guilt free in my book!
Epic Vegan Bolognese
2 tablespoons of extra virgin olive oil
3 cloves of garlic
1 aubergine, diced (plus enough salt to coat)
1 bag/200g of kale
250g chestnut mushrooms
3 carrots, peeled
1 red pepper, deseeded
2 tins of chopped tomatoes (400g each)
1 tbsp of sun-dried tomato paste
1 tsp of dried parsley
Salt and freshly ground black pepper to taste
200g of dried pasta, cooked according to package instructions
200g vegan mozzarella (I used this smoked mozzarella and it was absolutely delicious)
1. Place diced aubergine in a colander and salt generously. Leave to drain while you prepare the other veggies.
2. Add the oil to a frying pan. While it heats, using your food processor (or by hand) finely chop the onion and then gently fry until translucent.
3. Finely chop the garlic, mushroom, kale, carrot and pepper and add to the pan (I did each veggie separately as my food processor is quite small).
4. Rinse the aubergine, pat dry and add to the pan.
5. While that’s cooking through, blend the chopped tomatoes and sundried tomato paste until it is completely smooth. Add to the veg mixture and gently simmer for 45mins to an hour. Meanwhile, heat the oven to 200C.
6. By now the majority of the moisture will have evaporated from the mixture and it will have the consistency of Quorn Mince. How exciting!
7. Add the cooked pasta and thoroughly combine, then transfer to a ovenproof dish. Top with thin slices of vegan mozzarella and place in the oven for 15 mins.
As it is only me eating this dish (the boyf has an aversion to vegetables!) I’ve divided it into portions and frozen it to devour next time I can’t be bothered to cook.
Guys, give this a try I am sure you won’t be disappointed! It’s one of the tastiest meals I have made in a very long time. xx