Jason King
AmyHuangVegetarian Bolognese
July 12th 2010 09:22
My friend Aasa belongs to a family of vegetarians and she sent me this recipe a few months ago to make and write about and I kept putting it off, wanting to use my slow cooker every Sunday throughout winter and not sure if I would like a vego spag bog. I used to have a Wednesday night on a regular basis with a vego family and I would get "it's not Turkey" Turkey Roast and other similar scary meals for the non carnivorous of the species. This one, although skeptical at first, I found insanely delicious and will be adding it to my regular repertoire. Thank you so much Aasa for sharing with me and the Sydney Table readers 
Hugs
For all the serious vegans out there - if you leave the parmesan out of the dish it is fully acceptable for you to eat.
For all my friends, the carnivores, out there - try it - you will be very surprised.
YOU WILL NEED:
* 1 sml-med brown onion chopped
* 2 cloves of garlic finely chopped
* 1 carrot grated
* 1 zucchini grated
* 1 can of chopped tomatoes
* 1 small can of kidney beans
* ½ jar of tomato passata or a tomato based pasta sauce
* 1 can of Sanitarium Casserole mince
* Dried or fresh herbs such as Oregano, Chilli flakes & Basil
* Salt, Pepper to taste
* Pasta of choice to serve (I used the multi coloured wholemeal spirals)
* Parmesan cheese to garnish (leave this out if you want it totally VEGAN)
YOU WILL NEED TO: (approx 20 minutes altogether)
• Put a saucepan of lightly salted water on to boil for the pasta
• Add a small dash of olive oil to a deep frypan or medium sized saucepan, add the garlic, onion and approx a teaspoon of the dried herbs (I’m a sucker for chilli and usually put a sprinkling of dried chilli flakes in at this point too)
• Wait until the onion is transparent then add the carrot, give the caroot a few minutes to soften before adding the zucchini – Sauté on a bout medium heat until the veges seem about half cooked (no more than 3 mins)
• Add the can of casserole mince and season with a little salt and pepper – If your pan has a lid cover and let soften for another few minutes, stir regularly so as not to stick on bottom
• Add in the can of tinned tomatoes and kidney beans, I usually put in about a teaspoon of sugar with the tomatoes and sometimes another sprinkle of salt & pepper – up to your own taste. Continue to cook through for another few minutes.
• Put on your pasta – cook to instructions
• Add half jar of passata and stir through – Cover with lid and let simmer on low/med heat for another minute or two until passata has stirred and cooked through
• Drain pasta and remove sauce from heat
• Serve with generous amounts of parmesan cheese if you are not VEGAN
**Stores and freeze very well; an alternative is to also add half a teaspoon of curry powder with the onion & garlic
Enjoy with a nice glass of red and some garlic bread - ENJOY and thanks again Aasa!!!
Hugs
For all the serious vegans out there - if you leave the parmesan out of the dish it is fully acceptable for you to eat.
For all my friends, the carnivores, out there - try it - you will be very surprised.
YOU WILL NEED:
* 1 sml-med brown onion chopped
* 2 cloves of garlic finely chopped
* 1 carrot grated
* 1 zucchini grated
* 1 can of chopped tomatoes
* 1 small can of kidney beans
* ½ jar of tomato passata or a tomato based pasta sauce
* 1 can of Sanitarium Casserole mince
* Dried or fresh herbs such as Oregano, Chilli flakes & Basil
* Salt, Pepper to taste
* Parmesan cheese to garnish (leave this out if you want it totally VEGAN)
YOU WILL NEED TO: (approx 20 minutes altogether)
• Put a saucepan of lightly salted water on to boil for the pasta
• Add a small dash of olive oil to a deep frypan or medium sized saucepan, add the garlic, onion and approx a teaspoon of the dried herbs (I’m a sucker for chilli and usually put a sprinkling of dried chilli flakes in at this point too)
• Wait until the onion is transparent then add the carrot, give the caroot a few minutes to soften before adding the zucchini – Sauté on a bout medium heat until the veges seem about half cooked (no more than 3 mins)
• Add the can of casserole mince and season with a little salt and pepper – If your pan has a lid cover and let soften for another few minutes, stir regularly so as not to stick on bottom
• Add in the can of tinned tomatoes and kidney beans, I usually put in about a teaspoon of sugar with the tomatoes and sometimes another sprinkle of salt & pepper – up to your own taste. Continue to cook through for another few minutes.
• Put on your pasta – cook to instructions
• Add half jar of passata and stir through – Cover with lid and let simmer on low/med heat for another minute or two until passata has stirred and cooked through
• Drain pasta and remove sauce from heat
• Serve with generous amounts of parmesan cheese if you are not VEGAN
**Stores and freeze very well; an alternative is to also add half a teaspoon of curry powder with the onion & garlic
Enjoy with a nice glass of red and some garlic bread - ENJOY and thanks again Aasa!!!
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