Vegan Bolognese

Recipe by: Magimix

★ ★ ★ ★ ★ 1 rating

Preparation : 45 min

Cooking : 0 min

Total time : 45 min

Rest : 0 min

Equipment

Food Processor, Cook Expert

5 people

100 g carrot

100 g onion

100 g celery

7 tbsp olive oil

60 ml vegan wine (optional)

2 leaves bay leaves

150 g raw walnuts

2 tsp Italian herb mix

1 tbsp apple cider vinegar

1 homemade vegetable stock or Massel Vegetable stock powder

200 g 100g Portobello & 100g white mushrooms

400 g organic tin lentil (drained)

800 g organic chopped tomatoes (Mutti)

120 g Tomato Paste (tube) (Mutti)

1 tbsp Sea Salt Flakes or to taste

1 pinch Pepper or to taste

0.5 bunch Italian Parsley chopped

150 ml Hot boiled kettle water

Associated products

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4200XL FOOD PROCESSOR

3200XL FOOD PROCESSOR

RECIPE STEPS

1(Food processor – Main big bowl with the main blade inserted) Add carrot, celery and onion – use the Pulse button until finely chopped, scrape bowl and set aside.

100 g carrot
100 g onion
100 g celery

Robot

2Add mushrooms with stems – Pulse until medium chopped, scrape bowl and set aside

200 g 100g Portobello & 100g white mushrooms

Robot

3Pulse raw walnuts – optional

150 g raw walnuts

Robot

4(Change bowl and set up Cook Expert metal bowl) Add the Olive oil to the metal bowl and the Sofrito Carrot, Celery and Onion STIR FRY 5/AUTO/110°

100 g carrot
100 g onion
100 g celery
150 g raw walnuts
7 tbsp olive oil
200 g 100g Portobello & 100g white mushrooms

Stir-fry | 05:00 / Auto / 110°C

5Add tomato paste and continue with STIRFRY FUNCTION 1MIN/AUTO/110°

120 g Tomato Paste (tube) (Mutti)

Stir-fry | 01:00 / Auto / 110°C

6Add Wine and or powder stock and continue with the STIRFRY FUNCTION 1MIN/AUTO/110°

60 ml vegan wine (optional)
1 homemade vegetable stock or Massel Vegetable stock powder
150 ml Hot boiled kettle water

Stir-fry | 01:00 / Auto / 110°C

7ADD all the other ingredients into the metal bowl, diced tomatoes, lentils, bay leaves, mushrooms, walnuts, Italian herb mix, apple cider vinegar, salt and pepper to taste. STIR with a silicone spatula, close the lid with a cap on EXPERT – 15MIN/1A/120°

2 leaves bay leaves
150 g raw walnuts
2 tsp Italian herb mix
1 tbsp apple cider vinegar
800 g organic chopped tomatoes (Mutti)
1 tbsp Sea Salt Flakes or to taste
1 pinch Pepper or to taste
400 g organic tin lentil (drained)

Expert | 15:00 / 1A / 120°C

8Open the lid and stir again with a spatula (optional)

9Close the lid EXPERT – 15MIN/A1/110 to reduce the sauce this will depend on the type of tin tomatoes used.

Expert | 15:00 / 1A / 110°C

10REPEAT step 11 for a thicker consistency, take off the cap to reduce the ragu/sauce and continue to cook further until it is a thick ragu.

11Leave the lentil Bolognese in the bowl while you prepare the Pasta or the spiralized vegetable of your choice.

12Add the Bolognese to your pasta (Penne), sprinkle the chopped Italian parsley and add semi-dried olives and sprinkle with Dairy free plant-based Parmigiano