Recommended Vegan Cook Book:
UK: [ Ссылка ]
US: [ Ссылка ]
This delish bolognese has a whopping 52g of plant protein per serve and makes 6 big serves!
Macros per serve for anyone interested.
P: 52g
C: 52g
F: 8.5q
Cal: 512g
More importantly the sauce is super rich.
400g soybean/legume pasta
300g textured vegetable protein (TVP)
600ml boiled water + 1/2 cup
150g brown onion - finely diced (1 onion)
150g celery - finely diced (2 long celery stalks)
150g carrot - finely diced (3 small carrots)
50g tomato paste (approx 2 tbsp)
6 garlic cloves/3 tbsp minced garlic
800g canned cherry tomato
2 dry bay leaf
2 tbsp massel beef stock powder
1 tsp dry rosemary
1 tsp oregano
10g/small handful fresh basil
1/3 cup red wine (optional)
1 tsp thyme (optional)
Pour the hot boiled water over the TVP, cover and leave to the side. Bring a big pot to medium heat with the olive oil and sauté the onion for 3 minutes with a pinch of sea salt. Add the carrot and celery and sauté for a further 3 minutes then add the tomato paste, garlic, rosemary and thyme and sauté for a further 3 minutes.
Add the tomatoes, stock powder, bay leaf and TVP, mix well then add the wine and extra 1/2 cup water then bring to a simmer and simmer for 60 minutes (I know that's a long time but the longer it simmers the better it will taste!) if you can't wait at least do 40 mins hehe. Season with extra salt and pepper if needed. Cook pasta to packet instructions just before you take the sauce off the heat, serve with extra fresh basil and enjoy.
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