Vegetarian Bolognese
Ingredients
- 1 medium zucchini, grated
- 1 medium brown onion, diced
- ½ bunch parsley, chopped
- 3 cups cooked Macro Organic spaghetti
- 2 x 800g cans diced Italian tomatoes
- 1 tbs olive oil
- 60g Macro nutritional yeast flakes
- 1 cup textured vegetable protein
- 4 tbs Macro sweet potato powder
- 1 tbs dried oregano
- 3 cloves garlic, minced
- 1 x 425g can Macro Organic no added salt lentils, drained
Method
Place textured vegetable protein and 2/3 cup
boiling water in a small bowl. Stir well and let stand for 5 minutes.
Meanwhile, heat oil in a non-stick frying pan on
medium-high heat. Add garlic and onion and sauté for 2 minutes. Add
tomato and cook, stirring, for 2 minutes. Add oregano, lentils,
rehydrated textured vegetable protein, sweet potato powder and zucchini.
Stir to combine and cook a further 2 minutes or until thick. Stir
through parsley and season with pepper.
Divide spaghetti amongst bowls and top with
bolognese sauce. Sprinkle over nutritional yeast flakes to serve.
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