Best Vegan Bolognese Ever

Kids LOVE this one!

Serves a hungry fambam of six. 

Serve with salad and vegan Parmesan.

Ingredients 

2 tbsp olive oil

1 brown onion ~ blitzed into rice size pieces in food processor 

2 large carrots ~ blitzed into rice size pieces in food processor 

2 celery sticks ~ blitzed into rice size pieces in food processor 

1/2 head of cauliflower ~ blitzed into rice size pieces in food processor 

1 tbsp oregano

1 tsp rosemary

6 cloves garlic finely chopped

600 gms Swiss brown mushrooms ~ blitzed into rice size pieces in food processor 

200 gms fresh shitake mushrooms ~ blitzed into rice size pieces in food processor 

3 tbsp tomato paste

1 litre of passata 

1-2 cups water

4 tbsp fresh basil finely chopped.

Salt and pepper 

Cooked spaghetti 

Method 

Heat oil in a pan.

Fry onion until translucent.

And carrot, celery and cauliflower and cook until slightly coloured.

Add herbs and garlic cook for a further few minutes.

Slowly add mushrooms, cooking cup by cup until fully cooked.

*note* cooking in smaller batches stops their moisture from being released if this happens just keep cooking until the moister has evaporated and then keep adding more mushrooms cup by cup.

Add tomato paste and cook until all veggies are nicely coated and coloured and the paste starts to colour.

Add passata, stir through and then add enough water to make as smooth or thick as you like.

Finish with fresh herbs, salt and freshly cracked black pepper and stir through warm spaghetti.

Enjoy!