Our favourite food lover is back with her meat-free take on the much-loved Italian classic Bolognese. When it comes to classic comfort foods, few dishes rival the hearty, soul-warming satisfaction of this rich dish. Traditionally made with a medley of meats, this iconic recipe has undergone a modern makeover that promises to delight both vegetarians and meat-lovers alike.
Ingredients
- 3/4 cups of cashew nuts (*soak them for at least 5 hrs in water)
- 1 large aubergine
- 2 medium sized carrots
- 1 yellow onion
- 2 celery stick
- 3 large cloves of garlic
- 2-3 bay leaves
- 3 tbsp tomato puree
- 170-190ml red wine
- 800g tomato passata
- 450ml vegetable stock
- 1/3 cup dried lentils
- Light soy sauce
- 1/2-1 tsp smoked paprika
- Sea salt and black pepper
- To serve: pasta, grated parmesan (not vegetarian but a nice addition) and finely chopped parsley
Method
- Smoke the aubergine by pricking it a few times with a fork or knife and placing over a flame, gas hob or bbq, turning regularly until completely charred.
- Place in a bowl and cover with lid, or foil. Let the aubergine cool down and steam. When cooled down a bit, cut the aubergines lengthways and scoop out the flesh, finely chop into small pieces.
- Drain the soaked cashew nuts, then place in a pan, cover with water and bring to a boil, then simmer for 20-25min. Remove from pan, drain, and pulse them in a blender into small crumbs.
- Chop carrots, onion, celery finely. Fry them in a pan with a few spoonfuls of olive oil, til the onions have started to brown slightly, then add finely chopped garlic, bay leaves and red wine.
- Bring the pan to a boil, then simmer until the wine reduces by half.
Add tomato paste, smoked aubergines, blended cashews followed by the tomato passata. - Season with, smoked paprika, salt and some black pepper.
- Add dried lentils, the vegetable stock cube and water.
- Cook for 35-45min, until the lentils are soft.
- Enjoy with the pasta, freshly grated parmesan and finely chopped parsley.
