vegetarian bolognese
Cuisine: Mediterranean
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, roughly diced
  • ½ butternut squash, peeled and diced
  • 3 celery stalks, diced
  • 4 garlic cloves, chopped
  • 3 carrots, chopped
  • 1 can chickpeas, rinsed
  • 500g mushrooms, chopped
  • Salt and pepper, to taste
  • 3 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 cans chopped tomatoes
  • ½ cup vegetable stock
Instructions
  1. In the food processor, process (in two or three batches) all the vegetables: onion, butternut squash, celery, garlic, carrots, chickpeas and mushrooms. The vegetables must be processed until they become small chunks, resembling ground meat.
  2. Heat the olive oil in a large pot over medium-low heat. Cook the processed vegetable mixture for about 10 to 12 minutes, stirring often, until the vegetables start to brown. Season with salt and pepper.
  3. Add the tomato paste, dried oregano, canned tomatoes and vegetable stock. Bring to a boil, reduce heat to low, cover and let simmer for another 10-15 minutes until the sauce thickens slightly and the vegetables are cooked through.
Notes
RECIPE ADAPTED FROM: Everyday Vegetarian's "Vegetable Bolognese Over Spaghetti Squash"
Recipe by Savormania at http://www.savormania.com/en/vegetarian-bolognese-2/