Plant-Based Mince Bolognese

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1pcs carrot
• 1pcs onion
• 1clove garlic
• 250g plant-based mince
• 1pcs vegetable stock cubes
• 400g diced tomatoes
• 10g Italian seasoning
• 50g tomato paste
• 2g dried oregano
• 250g spaghetti
• 15ml olive oil
• 80ml (⅓ cup) boiling water

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the pumpkin. Cut the pumpkin and carrot into 2cm chunks. Finely chop the onion. Crush or finely chop the garlic.
2. Step 2 — Roast vegetables
   Put the pumpkin and carrot on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 15 mins or until golden and tender. Bring a medium saucepan of salted water to the boil for the spaghetti.
3. Step 3 — Start bolognese sauce
   While the vegetables are roasting, heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion and garlic, stirring, for 3 mins or until softened. Add the plant-based mince and cook, breaking up the lumps with a spoon, for 5-6 mins until browned.
4. Step 4 — Finish bolognese sauce
   Crumble 1 stock cube* into a heatproof jug, add 80ml (⅓ cup) boiling water and stir to dissolve. Add the stock, tomatoes, Italian seasoning, half the tomato paste* and ½ tsp dried oregano* to the mince mixture. Reduce the heat to medium and cook, covered, for 15 mins to develop the flavour.
5. Step 5 — Cook spaghetti
   Meanwhile, add three-quarters of the spaghetti* to the pan of boiling water (if you're tempted to throw in all the spaghetti, just note the dish won't be as saucy). Cook, stirring occasionally, for 12 mins or until al dente. Drain.
6. Step 6 — Get ready to serve
   Taste the bolognese sauce, then season with salt and pepper. Add the spaghetti and roast vegetables to the sauce and toss to combine. Divide the bolognese among bowls to serve.

Allergens

Soy, Sulphites, Gluten, Wheat