Cuisine: Mediterranean
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 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
- 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.
- 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.
- 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.
RECIPE ADAPTED FROM: Everyday Vegetarian's "Vegetable Bolognese Over Spaghetti Squash"
Recipe by Savormania at https://www.savormania.com/en/vegetarian-bolognese-2/
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