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Post by sluggie on Nov 21, 2006 20:21:20 GMT
I just made my first attempt at a vegan spaghetti bolognaise, and it was scrummy, so I thought I'd share (that is, write it down before I forget how I made it). ;D Spag Bol - serves 2 2tbs olive oil 1 red onion 2 cloves garlic 1/2 jar cooked chestnuts 8 average size mushrooms 6 sun dried tomatoes 1/2 pint vegetable stock handful fresh oregano 1/2 tin tomatoes a generous slosh of red wine spaghetti Finely chop onion, garlic, chestnuts, mushrooms, sun dried tomatoes and oregano. Fry the onion for a couple of minutes, then add the garlic. Fry for another minute. Add the mushrooms and chestnuts. Cook for a couple more minutes. Add the sun dried tomatoes, oregano, canned tomatoes, red wine and vegetable stock. Leave to simmer for 10 - 15 minutes while you cook the spaghetti. Season to taste, serve, eat, write thankyou note to Sluggie.
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Post by sluggie on Nov 21, 2006 20:23:15 GMT
Ooh, I've just been promoted to Vegan Munchkin.
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Post by veggiesosage on Nov 21, 2006 20:25:35 GMT
Congratulations . I'm sure you're very proud ;D
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Post by sluggie on Nov 21, 2006 20:26:31 GMT
Absolutely. *Does a Munchkin dance*
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Post by veggiesosage on Nov 21, 2006 20:31:24 GMT
I used to get promoted once in a while, but I think I'm stuck on 'moderator' for now ;D
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Post by sluggie on Nov 21, 2006 20:36:07 GMT
Oh well, I'm sure the unlimited power has its compensations.
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Post by veggiesosage on Nov 21, 2006 20:39:19 GMT
Oh of course, its very satisfying. Obviously I'm very responsible and considerate in how I use my unlimited power though, we wouldn't want a disaster happening ;D
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Post by Mystical Witch on Jan 29, 2007 21:36:19 GMT
That sounds very yummy - can you use veggie mince with it or is that a no no for a vegan diet?
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Post by squirrel on Jan 30, 2007 9:49:11 GMT
Try dry soya mince
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Post by Pob on Jan 30, 2007 10:39:49 GMT
Realeat and Asda own brand veggie minces are vegan (and nicer than soya mince). We've started cooking up a mix of red and puy lentils and using that as a mince substitute. Boil equal amounts in minimal amount of water for 30 minutes. Top up water as needed to prevent sticking. Comes out brown looking vaguely mincelike with loads of flavour Then just add into your sauce a few minutes before serving.
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Post by squirrel on Jan 30, 2007 11:03:55 GMT
Good idea, I often use lentils as a base for curries and stews
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Post by sluggie on Jan 30, 2007 20:00:01 GMT
This works really well with lentils: just reduce the amount of chestnuts/mushrooms. Personally I'm not that keen on soya mince, but if you like it, I'm sure it would work fine.
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