BLOEM - JULY 2024
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Vegetarian<br />
Bolognese<br />
Serves 4<br />
Ingredients<br />
1 Tbsp olive oil<br />
1 onion, diced<br />
1 carrot, diced<br />
1 celery stick, diced<br />
2 cloves garlic, crushed<br />
400g portabellini mushrooms, finely chopped<br />
1 box Fry’s Pea Protein Mince<br />
2 cups vegetable stock<br />
1 tin chopped tomatoes<br />
1 tsp dried Italian herbs<br />
2 fresh bay leaves<br />
salt and pepper<br />
fresh oregano, for serving<br />
cooked pappardelle pasta or quinoa, for serving<br />
Method<br />
1.Heat a glug of olive oil in a large pan over<br />
medium heat.<br />
2. Add the chopped onion, carrot and celery and<br />
cook until soft, about 5-8 minutes.<br />
3. Add the mushrooms & cook for 5 minutes until<br />
softened.<br />
4. Stir in the Fry’s Pea Protein Mince and fry for<br />
3-4 minutes.<br />
5. Next add the vegetable stock, tomatoes, dried<br />
herbs and bay leaves.<br />
6. Reduce heat & cook for 15-20 minutes, stirring<br />
occasionally, keeping an eye that the mixture<br />
doesn’t become dry.<br />
7. Adjust seasoning to taste.<br />
8. Sprinkle with fresh oregano and serve dished<br />
up over cooked pasta or quinoa.<br />
TRY<br />
ME<br />
SCAN ME FOR MORE DELICIOUS,<br />
EASY PLANT BASED RECIPES
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