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Vegan Bolognese made from cauliflower

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Ingredients for 4 servings:

  • 1 cauliflower approx. 500 g
  • 1 onion(s)
  • 2 garlic cloves
  • 40 g tomato paste
  • 800 g tomatoes, pureed or chopped
  • 2 tsp Italian herbs, dried
  • 2 tsp vegetable stock powder
  • 1 tsp herbal salt
  • 1 tsp seasoning mix (risotto seasoning) or Italian seasoning

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

simple, delicious, sustainable

Cut the cauliflower into florets, wash, and purée very finely. I do this either with a hand blender or with the Thermomix (about 5 seconds at speed 5). Transfer the crumbly cauliflower to another bowl. Finely chop the garlic and onion and sauté in a saucepan until translucent. Add the cauliflower and sauté for about 5 minutes. Mix with tomato paste and the passata, season, and simmer for about 10 minutes, until the cauliflower is still crunchy. Serve with spaghetti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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