Vegan bolognese pasta (onions and garlic free)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the kettle on. Rinse the dried mushrooms well to get rid of any grit and place them in a small bowl. Cover the dried mushrooms with boiling water and set aside to brew. Save the stock

Step 2

Heat up the olive oil in a heavy-bottomed pan, add the diced fennel, celery and carrots, stirring frequently for 3-5 minutes.

Step 3

Add in all of the fresh mushrooms and fry for 3-5 minutes until all of the moisture cooks out and they are lightly browned.

Step 4

Add in chopped rosemary leaves, dried thyme, smoked paprika, nutmeg, chili (if using) and 1/2 tsp of salt. Add porcini mushrooms and stir everything around for a minute or so.

Step 5

Add the dry porcini mushrooms stock, after the mixture comes to a gentle simmer, add the vinegar and allow it to simmer for a few minutes.

Step 6

Add tomato paste and ketchup and stir well. Cover the lid on and allow the sauce to simmer over low -medium heat for 1-2 minutes. (Remember to give the sauce a good stir from time to time to ensure that the middle of the pan does not burn.)

Step 7

Add the smoked tofu until all well mixed.

Step 8

Season with more salt if needed, black pepper.

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