MUSHROOM & CAULIFLOWER BOLOGNESE

Deeply satisfying and with an incredible depth of flavour, this recipe works well with other vegetables too; swap the cauliflower for all mushrooms, or try adding lentils to bulk it out. The recipe works well without the carrot and celery, though they do add flavour, and you can leave out the red wine and simply add more water or stock.

SERVES 8

3 tablespoons extra virgin olive oil or regular olive oil

750 g chestnut mushrooms

1 cauliflower, leaves removed, broken into florets and stalk chopped

1 red onion, finely chopped

1 carrot, finely chopped (optional)

1 celery stick, finely chopped (optional)

3 garlic cloves, finely chopped

2 flat leaf parsley sprigs, roughly chopped, plus extra leaves to serve

100 ml red wine (optional, see recipe introduction)

2 tablespoons tomato puree

400 g (13 oz) can chopped tomatoes or tomato passata

400 ml (14 fl oz) vegan stock

1 tablespoon balsamic vinegar or red wine vinegar

500 g (1 lb) spaghetti, cooked

salt and pepper

Heat the oil in a large casserole dish or large, deep saucepan. Blitz the mushrooms in a food processor until finely chopped – but be careful not to make them into a mushy puree – then transfer to the casserole dish or pan and cook over a medium-high heat until golden brown, about 5 minutes.

While the mushrooms cook, add the cauliflower to the food processor and pulse until the mixture resembles rice. Set aside.

Add the onion, carrot and celery, if using, to the mushroom mixture and cook for a further 8–10 minutes until everything is soft. Add the garlic and parsley sprigs and cook for 1 minute until fragrant.

Add the wine to the pan, if using, and let it bubble up and almost disappear, stirring with a wooden spoon to help deglaze any golden crust on the base of the pan. Add the tomato puree, chopped tomatoes or passata and stock. Bring to the boil, then reduce the heat and simmer for 15–20 minutes until the sauce has reduced and thickened. Add the cauliflower and cook for a final 10 minutes.

Season with the vinegar, salt and pepper. Serve with cooked, drained spaghetti, with a little parsley sprinkled on top.

This recipe is from Broke Vegan by Saskia Sidey. If you liked this, why not check out these Corn Bean Taquitos from Broke Vegan Speedy?