Vegan Bolognese

Monday evening at 6pm after a long weekend and the last thing i want to do is go to the supermarket. You get all of these little leftovers from the veggie draw and try really hard to think of something appealing that you can make from so much celery and carrots. A couple of tins of crushed tomato hidden away in the cupboard and we are set ! No going anywhere and i can continue to binge Grey’s Anatomy.

SO again, here is a short and week recipe- Enjoy !

6 garlic cloves 

1 brown onion 

1 cup of celery 

1 cup of carrot 

1 green capsicum 

1 cup of mushrooms 

2 tins of diced tomatoes 

1 cup of vegetable stock 

1/4 cup canola oil 

2 table spoons of soy sauce 

6 basil leaves 

6 bay leaves 

1 tablespoons of oregano leaves 

1 tablespoon cumin 

1 teaspoon of chilli flakes 

• Combine carrots, celery, capsicum and mushrooms in a blender a mix until like a meat texture.

• Fry off garlic and onion in a small amount of oil for 5 minutes then add mixture from the blender.

• Cook for 8 minutes or until just soft, then add crushed tomatoes, vegetable stock and soy sauce. Stir through and then add basil leaves, bay leaves, oregano, cumin and chilli flakes.

• Lastly add the oil and mix through- this will keep in the fridge all week, you can have it straight away with pasta or freeze so you don’t waste a heap of veggies !