Orzo Vegan Bolognese
A one-pot wonder. I came up with this recipe when I arrived home extremely jetlagged after a long few weeks of travel and needed to lie on the couch and just shovel something delicious into my face.
Ingredients 21
3 tbsp extra-virgin olive oil
2 stalks celery, finely diced
1 brown onion, finely chopped
1 carrot, small, peeled, finely diced
1⁄2 fennel bulb, finely diced
3 garlic cloves, minced
1 tbsp capers, in brine, roughly chopped
1 tsp chilli flakes, optional
400 g veggie mince
2 tbsp tomato paste, concentrated purée
250 ml plant based milk
250 ml red wine
700 ml passata (puréed tomatoes)
375 ml stock
1 bay leaf
250 g orzo
250 ml water, about
1 handful basil leaves, torn
1 handful flat-leaf parsley leaves, italian, roughly chopped
vegan parmesan, grated or shaved, to serve
salt and pepper, to taste
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Method 5
Heat the in a large shallow saucepan over a medium heat, add the , , , and a big pinch of salt and cook for 3 minutes, or until the vegetables begin to soften and turn slightly golden. Add the , and (if using) and cook for another minute.
Throw in the or textured vegetable protein. If using mince, break it up into small pieces with your wooden spoon. Cook for 1 minute, making sure that everything is well combined, then stir in the .
Pour in the and simmer until almost completely absorbed, then follow with the and cook until it has reduced by half. Add the and and chuck in your . Season well with salt and pepper. Reduce the heat to medium–low and simmer for 30 minutes, stirring often.
Add the and some or all of the , depending on how dry your sauce is – you want it to look a little wetter than a regular bolognese. Cook for a further 15 minutes, or until the orzo is cooked through.
Stir through the and , then spoon into bowls and cover with parmesan.
