Bolognese Sauce for Lasagna or Pasta
1 jar passata (sieved tomatoes)
1 stick of celery
1 tin chopped tomatoes
1 medium onion
textured vegetable protein (textured soy protein)
1 clove garlic
125ml of red wine
1 tablespoon of basil
2 tablespoon of vegetable oil
salt and pepper
Use a food processor to chop the vegetables. Primarily to save time.
Firstly, Sauté the onion and garlic in in vegetable oil in a saucepan for 3-4 minutes.
Add the carrot, celery, chopped tomatoes and cook for another 5 minutes.
Next add the textured soy protein (amount to taste), passata, red vegan wine and basil. Simmer for a further 20 minutes. Season to Taste.