We aren’t vegetarian in our household, but we definitely incorporate vegetarian and vegan cooking from time to time. It is important to not consume too much animal proteins all the time as these are very acid forming which leads to disease and inflammation. It is a good idea to focus more so on the plant based ingredients then complimenting with a protein or animal source. Give my Vegetarian Bolognese Sauce a go! The family won’t even notice the difference.
- 1 brown onion
- 2 tablespoons olive oil
- 2-3 garlic cloves, mince or finely diced
- 2 x 400g chickpeas
- 2 x 400g diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 3 carrots, grated
- 2 zucchini’s, grated
- 1 handful fresh basil leaves, roughly chopped
- 1 handful of spinach leaves
- 2 cups water
- season with salt and pepper
- pasta to serve
Heat olive oil in a frying pan over medium heat and cook onion for a minute.
Add garlic, zucchini, carrot, chickpeas and lightly cook.
Add tomatoes, basil, spinach, tomato paste, basil, water, red wine, salt, pepper and simmer for 5 minutes stirring occasionally.
Once you have tasted the Bolognese sauce and happy with the taste, serve up with cooked pasta.