Vegan bolognese

Vegan bolognese

Tags

Pasta
Vegan

Cook

Ingredients

  • 1 pack extra firm tofu
  • Rigatoni
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 cup mushrooms optional
  • ½ cup red wine
  • 2-3 sprigs rosemary, finely chopped
  • 2 tins tomatoes
  • Basil leaves
  • 1 tsp dried oregano
  • 2 fresh bay leaves
  • 2 tbsp tomato paste
  • 1 stock cube
  • 2 red chillies, finely chopped

Steps

  1. Bring a large pot of salted water to a boil. Cook pasta in it according to packet instructions.
  2. In the wok, heat olive oil on medium heat. Once heated add onion, celery, rosemary and carrot.
  3. Crumble the tofu into the pan so it resembles mince, cook until lightly browned.
  4. Add mushroom, tomatoes, basil, oregano, bay leaves, tomato paste, stock, chillis and wine.
  5. Bring to the boil, reduce to a gentle simmer and cover with a lid.