Grain-free Spaghetti Bolognese with cauliflower Parmesan “cheese” (vegan)
Hi all,
A very easy recipe, it is a slow cooking recipe after all the ingredients are in the pot (1-1 1/2 hours), so allow the time, as the flavours are amaze balls if you do. The carrot spiralised spaghetti can be a little tricky and actually darn frustrating if you don’t own a bench top spiraliser or vegetable turner, the hand helds don’t generally do a good job of the harder vegetables like carrots. In this case, definitely supplement with zucchini spaghetti made the same way or Slendier konjac pasta or noodles. An excellent one for freezing in portions for a quick mid-week meal.
The Parmesan cheese is a little “way out” but it definitely added the the dish, deep cheesy flavours are there & the texture is just right for the heavy thick bolognese sauce.
Yum yum.
Joni
Grain-free slow cooked Spaghetti Bolognase (vegan)
2016-04-11 00:54:31
Yields 6
A thick, slow cooked pot of Autumn goodness, complimented with filling carrot spiralised spaghetti.
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
- 2 tbs olive oil
- 1 brown onion, finely diced
- 1 garlic clove, minced
- 1 carrot, diced + 3 thick medium sized carrots, peeled & top n tailed
- 200 g mushrooms, finely diced
- 1 tablespoon dried oregano
- 2 bay leaves
- 50g tomato paste (one sachet of Leggos no added salt paste)
- 1 tsp brandy essence (optional)
- 400g can of salt reduced diced tomatoes
- 3 cups reduced salt vegetable stock (I used Massel vegan chicken stock)
- 1/2 cup fresh parsley, finely chopped
Instructions
- Heat oil in a medium fry pan over medium heat. Add onion,garlic and carrot. Cook stirring for 3 minutes or until onion softens.
- Add the diced mushrooms, tomato paste, brandy essence, tinned tomatoes, oregano, bay leaves and 2 cups of the stock.
- Bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for one hour or until sauce thickens. Add the additional one cup of stock leftover, if needed, throughout the cooking process if it is looking a little dry.
- Meanwhile, spiralise your carrots using the medium blade to make a spaghetti shape.
- Gently stir the parsley and carrot spaghetti into the bolognase. Using tongs carefully fold the sauce into the carrot pasta, stiring around until it is well combined. Let it cook until a piece of the carrot pasta is al dente, approximately 5 mins.
- Serve with the OptiCook parmesan cheese if so desired and/or a side salad.
Notes
- Freezes really well, no problems with splitting and wasn't at all watery.
- If cooking for the family, I do this and add half of the mixture to another pan where I've fried off 500g beef mince. They really like it too.
Opti Cook https://opticook.org/
Plant-based Parmesan "cheese" crumbs
2016-04-11 01:03:38
Serves 30
A bit of an experiment that worked ! A tangy, cheesy, salty, tart Parmesan cheese rip-off, tastes great over pasta or roasted vegetables
Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Ingredients
- 2 cups of cauliflower florets, trimed well
- Zest of 1/2 a medium lemon
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 sachets Miso soup (18g each)
- 1/2 tsp paprika (smoked or sweet)
- 1 tsp stock powder (I used Massel vegan chicken stock)
Instructions
- Preheat oven to a very low 120oC.
- Add the ingredients to a food processor. Process until it resembles a very fine crumble. Place on a large oven tray, spreading it out as thin a layer as possible. Bake for approximately 1-1 1/2 hours, until dry and crumbly.
- Let cool on the tray, taste and add black pepper and salt if needed. Blitz the baked mixture in the food processor until it resembles a fine crumb.
- Keeps for at least a week in the fridge in a sealed contained or snap lock bag.
- Delish over Italian spiralised pasta dishes or roasted vegetables.
Notes
- Keep in the fridge, it goes too hard in the pantry, even when protected in a snap lock bag.
Opti Cook https://opticook.org/
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