Rich Vegan Bolognese

You love comfort food but want to keep things plant based and healthy? Take a look at this rich vegan Bolognese that @modernfoodstories put together on Instagram!

You'll need:

2 tbsp Organico extra virgin olive oil

1 medium onion, finely diced

1 large carrot, diced small

2 ribs celery, diced small

150 g mushrooms, chopped

2 tbsp fresh rosemary, chopped

4 cloves garlic, minced

1/2 tsp dijon

1 tbsp coconut aminos or vegan Worcestershire sauce

1.5 tsp dried oregano

180 ml red wine

1 tin Organico chopped tomatoes (400g)

1/3 cup tomato puree

1/4 cup Organico sun-dried tomatoes, chopped (50g)

3/4 - 1 1/4 cups stock

1 tin green lentils, drained + rinsed

Salt and Pepper to taste

1 cup sunflower seed mince

Handful fresh basil, chopped

Heat 2 tbsp of olive oil in a large non-stick pan. Add the onions, carrot, celery, mushrooms and rosemary and fry for 5 minutes on a medium heat until soft. Add the garlic for 1 further minute until fragrant.

Add the dijon, coconut aminos or Worcestershire sauce, oregano, red wine, tomatoes, tomato puree, sun-dried tomatoes, stock, salt, pepper, lentils and 3/4 cup stock. Bring to the boil then simmer for about 15 - 20 minutes until it starts to thicken.

Add the Sunflower seed mince for 2 minutes to warm through. The sunflower seed mince will absorb a lot of moisture so you may need to add up to 1/2 cup more stock. It depends on how much you reduced the Vegan Bolognese down.

Adjust seasoning to taste and serve with fresh basil, pasta of choice and optional vegan cheese.