fab. vegan recipe of the day: ‘Bolognese madness’

Posted on October 30, 2012


Today (30th October), Miriam posted a fab. vegan recipe on her Mouthwatering Vegan web-site titled ‘Bolognese madness’.

‘… What could taste better than a most luscious, full-flavoured, Mediterranean Bolognese ?  Now that’s my feeling – but the comfort and anticipation of the culinary pleasure one receives from this simple yet delicious sauce is truly fulfilling and magnificent – the house is filled with the aroma it emits, and the anticipation of dinner is just filled with joy.  I make many versions, and here is one for you to make and enjoy any time of the year.  Easy to make too !

Serves 2-3


extra virgin olive oil
1 medium sized onion, very finely chopped (you can do this in the food processor to save time)
2 to 3 cloves garlic, finely chopped
2 or 3 bay leaves
1 x 14 oz (400g) tin chopped tomatoes (get good quality here)
½ tsp coriander seeds (optional)
1 tsp agave nectar, or brown sugar
¼ cup (60 mL) white wine
½ tsp hot curry powder
2 Tbsp tomato paste/puree
1 tsp sea salt
2 cups of veggie mince of your choice  (ground ‘meat’ substitute, or crumble), such as Gardein brand – I used Linda McCartney’s
½ tsp oregano
1 Tbsp brown sauce (I used HP)
1 tsp vegetable stock granules, powder or cube, such as Kallo (optional)
1 tsp vegan butter (optional)
1 cup (250 mL) water
1 Tbsp nutritional yeast
freshly chopped flat leaf parsley, for garnishing
salt to taste


  1. First, heat up your oil in a large non-stick saucepan, throw in the onion and garlic, and stir, making sure that they don’t burn.
  2. When the mixture has become translucent, add the mince, and continue to mix for a further 5 to 10 minutes, so that the flavors merge.
  3. Next, add the tomato paste and the spices, whilst continuing to mix for a few more minutes.
  4. Now add the remaining ingredients, except for the water and wine.  Mix, and allow to cook for a few more minutes, adding a little water and wine at a time, until all of the liquid has been added. Cover, and allow to simmer very gently on a low heat for 20 minutes or so.
  5. Taste for salt – your tongue should resonate with a wonderful balance of sweet and savoury – if needs be, add more agave or salt to reach that ‘note’.
  6. Serve with the pasta of your choice, and garnish with parsley.   Enjoy ! …’

Read the recipe, view image and add your comment online at http://mouthwateringvegan.com/2012/10/30/bolognese-madness/


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