Better than Bolognese.

Yeah, I like my alliteration.

Anyways, I was feeling a tad more peckish than usual so I decided a healthy, filling dinner had to be on the menu. Before I was a vegetarian, spaghetti bolognese was my favourite, and even after I became a veggie, soy mince was quite cheap in the UK. However, Japan is not known for being especially loving of vegetarians, so I’ve had to adapt the classic bolognese sauce to make it both vegan and affordable. Before I dish out the recipe, I thought I should mention another delicious vegan recipe that I tried out on Sunday. I got the recipe here, and it’s made my top 10!

(I actually don’t have a top 10, but it’s still great)

Better than Bolognese Sauce

Ingredients: (serves 4-5)

1 onion, chopped

1 clove garlic, crushed

1/2 block tofu (about 200g) cut into tiny cubes

1x 400g can of chopped tomatoes

1/2 can red kidney beans

100g Puy lentils, pre-cooked and drained

150ml veggie stock

6 bay leaves

2 tbsp mixed herbs

salt and pepper

1 tbsp vegetable oil

Heat the oil in a large saucepan, and fry the onion and garlic for 7 minutes. Then add the stock, chopped tomatoes, bay leaves, mixed herbs and season well. Bring to a gentle boil, then simmer for about 15 minutes (if you’re eating this with pasta, cook the pasta now!). Add the beans and lentils and cook for another 5 minutes. Stir in the tofu but don’t mash it too much or your sauce will look like baby food!

Serve with an enthusiastic “buon appetito!”.

xoxo.

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