Open LasagnePrint Recipe
- 1 White Onion
- 3 Cloves of Garlic
- 1 Carrot
- 2 Celery Stalks
- 1 Cup Pasatta
- 1 Cup Soy Mince (Vegan)
- 4 Table Spoons of Red Wine or (3 Table Spoons Cranberry Juice, 1 Table Spoon Apple Cider Vinegar)
- 3 Table Spoons Nutritional Yeast
- 1 Teaspoon Dried Oregano
- 1 Bunch Fresh Basil
- Pinch of Salt
- Generous Grind of Black Pepper
- 1 Vegetable Stock Cube (vegan)
- 1/2 Soy or Oat Cream (or 1 cup of plant based Milk reduced down by simmering until half the volume)
- 1/4 Cup Vegan Cheese (or three more table spoons of Nutritional Yeast)
- 1/2 Cup Water
For the Bolognese sauce, finely chop the onion and garlic and add it to a pan on low heat.
Once the onion has begun to turn translucent add in the celery (the celery should be chopped in to thin slices and then halved) while the celery is sautéed, cut the ends from the carrot, half it long ways and then once more each side to get quarters.
Now cut slices down the carrot and add to the pan along with the cup of frozen soy mince (make sure it’s vegan) allow to cook for a few minutes before adding the wine or alternative and sprinkling with the nutritional yeast, crumbled stock cube, oregano, salt and pepper.
Once the mince has cooked, add in the pasatta, 1/2 cup of water and finely chopped fresh basil. Stir Then leave to thicken for 10-15 minutes.
For the White Sauce, while the bolognese sauce is thickening. Add the soy cream or alternative and cheese or alternative into a small sauce pan and thicken.
This will take variable time dependant on the ingredient alternatives used. But keep on a low heat and stir slowly and often for around 15 minutes. Add black pepper to taste.
Serve with Pappardelle style pasta, add the bolognese sauce on top then the white sauce.
Sprinkle with; nutritional yeast, black pepper, a small duo leaf of fresh basil (or peppery salad)