Freezes well
The trick here is slow and gentle cooking.
1. Very finely chop 1 x carrot, 1x stick of celery and ½ an onion. Chop it as fine as you can.
2. Heat olive oil to medium heat and then add the carrot, celery and onion. Stir occasionally until the vegetables are softened (not browned!). The onion should be translucent. Err on keeping the heat lower rather than higher.
3. Add any fresh or dried herbs. About a couple of tablespoons of sage, parsley and basil is ideal.
4. Add a few glugs of red wine and let simmer for a few minutes.
5. Finely chop up around 1 punnet of mushrooms. Note here that the purpose of the mushrooms is to complement the mince with another meaty texture and deep flavour - so do chop them very fine. Add to the pan. Cook on medium heat for 5 minutes.
6. Add 1 pack of vegan mince (Trader Joe’s beefless grounds are best if you are in the US, in the UK the refrigerated ones are better than the frozen). Make sure there is enough oil, if not add more. Stir and cook for ~5 minutes.
7. Add one large jar of pasta sauce. Something simple (no added flavours) but high-quality is best.
8. Turn the heat down to low and let simmer, stirring occasionally. Use a lid if you have one. Be patient, it may take up to 40 minutes. The longer you wait the more flavourful it will be.
9. Add any more seasoning as necessary. Usually some salt and pepper. Add some more herbs.
10. Add a glug of almond milk.
11. Cook spaghetti until 2-3 minutes before done (i.e. less cooked than al dente).
12. Remove half a cup of water from the nearly-cooked spaghetti and add to the sauce as necessary.
13. Drain the spaghetti and add to the sauce, finishing cooking it in the pan.
1. Very finely chop 1 x carrot, 1x stick of celery and ½ an onion. Chop it as fine as you can.
2. Heat olive oil to medium heat and then add the carrot, celery and onion. Stir occasionally until the vegetables are softened (not browned!). The onion should be translucent. Err on keeping the heat lower rather than higher.
3. Add any fresh or dried herbs. About a couple of tablespoons of sage, parsley and basil is ideal.
4. Add a few glugs of red wine and let simmer for a few minutes.
5. Finely chop up around 1 punnet of mushrooms. Note here that the purpose of the mushrooms is to complement the mince with another meaty texture and deep flavour - so do chop them very fine. Add to the pan. Cook on medium heat for 5 minutes.
6. Add 1 pack of vegan mince (Trader Joe’s beefless grounds are best if you are in the US, in the UK the refrigerated ones are better than the frozen). Make sure there is enough oil, if not add more. Stir and cook for ~5 minutes.
7. Add one large jar of pasta sauce. Something simple (no added flavours) but high-quality is best.
8. Turn the heat down to low and let simmer, stirring occasionally. Use a lid if you have one. Be patient, it may take up to 40 minutes. The longer you wait the more flavourful it will be.
9. Add any more seasoning as necessary. Usually some salt and pepper. Add some more herbs.
10. Add a glug of almond milk.
11. Cook spaghetti until 2-3 minutes before done (i.e. less cooked than al dente).
12. Remove half a cup of water from the nearly-cooked spaghetti and add to the sauce as necessary.
13. Drain the spaghetti and add to the sauce, finishing cooking it in the pan.
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