Vegan Bolognese

I mostly advise eating in an ancestral way, real whole food and organic where possible with high quality animal protein. however, there is a massive movement towards plant based eating and I need to cater for that with my clients when I think is appropriate.

This vegan bolognese is highly nutritious and not far off the real deal.

INGREDIENTS:

• 1 cauliflower into cauliflower rice

• 2 cups of mushrooms

• 2 carrots

• 1 onion

• 1 cup of raw walnuts

• 1 tin of lentils

• 2 cups of tomato passata

• 2 tablespoons of tomato paste

• smoked paprika

• salt and pepper to taste

• water as needed

METHOD:

1. In a food proccesor chop all the veggies and place in a wok or fry pan.

2. Cook down the veggies with some water

3. Add the lentils and walnuts, cook for a further 5 minutes

4. Add the passata, herbs and spices and simmer for 20 minutes

5. Serve with chickpea pasta, steamed veggies or in GF tacos

ENJOY x