TASTIC MAKEOVER
Black bean bolognese
The “plant-based parmesan” in this dish is delicious and easy to make. It has a base of cashews with nutritional yeast, garlic powder and a bit of salt. To serve, add a hearty grind of black pepper plus a drizzle of good olive oil and the result is a tasty way for plant-based eaters to swap the carbs and meat of traditional pasta.
BROCCOLI BOLOGNESE SAUCE
3 Tbsp olive oil
500 g broccoli, cut into chunks
1 stick celery, finely chopped
4 garlic cloves
½ tsp freshly ground black pepper
½ cup water, or white wine 1½ cans crushed tomatoes 2 tsp dried oregano
¼ tsp chilli flakes
1 tsp salt
2 tsp miso paste
PLANT-BASED PARMESAN
(Makes plenty, so you can save some)
1 cup raw cashew nuts, or
lightly toasted 2 Tbsp nutritional yeast ½ tsp garlic powder 1 tsp salt, to taste
PASTA
200g black bean spaghetti 2 Tbsp olive oil
1 can crushed tomatoes ½ tsp salt
1 For the broccoli bolognese sauce: Heat olive oil in a heavy pot on medium heat and cook the broccoli and celery for 5 minutes
until lightly browned, stirring occasionally.
2 Add the garlic and pepper, then the water. Add tinned tomatoes, oregano, chilli and salt. Bring to a boil then turn heat to lowest setting and simmer for 1-1 ½ hours until broccoli is soft, especially the stalks.
4 Remove from heat and mash thoroughly, then mix in miso to taste.
5 For the plant-based parmesan: Use a food processor to blend all ingredients into a fine crumble. This keeps well in the fridge or pantry
6 For the pasta: Cook the pasta in 2 litres of rapidly boiling water with 1 tsp salt added, for 6-8 minutes until soft. Drain and allow to rest for a couple of minutes.
7 Heat 2 Tbsp olive oil in a large heavy pan on high. Add pepper and allow to sizzle. Add tomatoes and salt, then stir until bubbling all over. Add the cooked pasta, stirring and tossing it in the pan for about 5 minutes until coated in sauce.
8 Serve pasta topped with broccoli bolognese sauce, plenty of ground black pepper, good quality olive oil and cashew parmesan.