Veggie Bolognese

ingredients

• 3⁄4 cup pasta, uncooked (80g)
• Olive oil, for cooking
• 1⁄4 small brown onion, finely diced
• 1 garlic clove, crushed
• 1 small celery stick, finely diced
• 1⁄2 small carrot, finely grated and excess water squeezed out
• 1⁄2 small zucchini, finely diced and excess water squeezed out
• 85g plant-based mince meat alternative (e.g. soy or mushroom-based)
• 3⁄4 cup passata
• 1⁄2 cup vegetable stock
• 1 teaspoon dried oregano
• Salt and pepper, to taste

method

1. Cook pasta according to packet instructions.
2. Heat olive oil in a small saucepan over a medium–high heat. Add onion and garlic and saute for 2–3 minutes or until onion begins to turn translucent.
3. Add celery, carrot and zucchini and saute for 10 minutes or until vegetables have softened.
4. Add plant-based mince and cook for 5 minutes, stirring.
5. Add passata, vegetable stock, oregano, salt and pepper and stir. Turn heat to low and simmer for 20 minutes.
6. Serve the bolognese with pasta.