So, you need to believe me when I tell you this really is the only plant-based Bolognese recipe you need. I often use lentils in replace of meat but have recently been experimenting with soya mince. I have found a good organic 100% soya dried mince, that I love using instead of minced meat. It contains 52g protein per 100g, compared too that of beef which varies between 15-19g per 100g. so no need to worry where your protein is coming from this recipe. The secret to a good Bolognese, it to let it cook down for as long as possible, regardless if it has meat or not. This one tasted amazing after about 4-6 hours, and even more incredible the second time round a few days later. Its perfect for a slow cooker left on overnight, turn it off in the morning and let it deepen over the day, then reheat when you're home. Or let it bubble away on a Saturday afternoon.
I use some special ingredients to give it that deep richness and dare I say meaty flavour. One of them that I find key is porcini mushrooms and that gorgeous earthy rich broth that you get from soaking them. Other ingredients if you can get your hands on some, is umami paste and porcini paste. I also add a tsp of marmite. I would love you know how you get on if you try this recipe. Hopefully it will become your go to Bolognese, weather your vegan or not.
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