TWIST ON TRADITION

WE’VE GIVEN A DINNER FAITHFUL THE VEGAN TREATMENT AND ADDED A SPICY GREMOLATA FOR GOOD MEASURE

VEGAN BOLOGNAISE Serves: 6 INGREDIENTS

2 tbsp olive oil

1 brown onion, finely chopped 1 carrot, peeled, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 200g Swiss brown mushrooms, chopped

1 medium eggplant, cut into 1cm pieces

2 tbsp tomato paste

400g can diced tomatoes 250ml (1 cup) Massel vegetable liquid stock

2 tsp dried Italian herbs

3 tsp balsamic vinegar

2 tsp maple syrup

400g can brown lentils, drained, rinsed

Cooked spaghetti, to serve Finely shredded vegan cheese, to serve (optional)

CHILLI GREMOLATA

1/4 cup finely chopped fresh continental parsley 1 lemon, finely grated rind Small pinch of dried chilli flakes, to taste

METHOD

Heat the oil in a large, deep frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring often, for 10 minutes or until soft and lightly coloured. Add the garlic and stir for one minute or until aromatic. Add the mushroom and eggplant and cook, stirring occasionally, for five minutes or until softened. Add the tomato paste and stir to coat. Stir in the tomatoes, stock and herbs. Cover and bring to a simmer. Cook for 10 minutes or until thickened slightly. Stir in the balsamic vinegar and maple syrup. Add the lentils and stir until heated through. Season. To make the gremolata, combine the parsley, lemon rind and chilli flakes in a small bowl. Serve the sauce with spaghetti, sprinkled with the gremolata and vegan cheese, if you like.