Vegan Grate Bolognese Bosh TV

Grate Bolognese

  • Super simple
  • 0:30 m
  • 13 ingredients

No knives needed for this delicious bolognese recipe, all you need is a grater! This recipe is seriously tasty, and you don't have to go to GRATE lengths to make this at home.

Serves: 4

Ingredients

For the sauce

  • 2 tbsp olive oil
  • 2 tbsp plant-based tomato pesto
  • 1 tbsp Nooch
  • 1 tsp Henderson's Relish
  • 2 tsp gravy browning
  • 100g tofu - smoked
  • 200g chestnut mushrooms
  • 1 clove garlic clove
  • 400g Popla tomatoes
  • 2 tomatoes medium

For the bolognese

  • 250g rigatoni pasta
  • sugar to taste
  • tbsp olive oil to serve
  • tbsp Nooch

Before you start

High sided frying pan | Large stock pot | Kettle filled and boiled | Colander

Step 1

Prepare the ingredients

  • Coarsely grate the tofu and mushrooms, transfer to a bowl and rinse the grater
  • Coarsely grate the tomatoes
  • Finely grate the garlic clove

Ingredients

  • 100g tofu - smoked
  • 200g chestnut mushrooms
  • 2 tomatoes medium

Step 2

Prepare the sauce

  • Warm the oil over medium high heat
  • Add the tofu and mushrooms to the pan and stir for 5-6 minutes
  • Add the garlic and stir for 1 minute
  • Add the tomatoes and stir for 2 minutes
  • Add the pesto and nutritional yeast and stir for 1 minute
  • Add the polpa tomatoes, stir to combine, reduce the heat and simmer for 3-4 minutes
  • Add the Henderson's Relish and gravy browning, stir to combine, taste and season with salt, pepper and sugar
  • Reduce the heat to a very low simmer and leave the pan to one side to let the flavours develop

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp plant-based tomato pesto
  • 1 tbsp Nooch
  • 1 tsp Henderson's Relish
  • 2 tsp gravy browning
  • 1 clove garlic clove
  • sugar to taste
  • Salt & pepper to taste

Step 3

Prepare the pasta

  • Cook the pasta in a large saucepan of boiling salted water according to the package instructions (approx 10-13 minutes)

Ingredients

  • 400g Popla tomatoes
  • 250g rigatoni pasta

Step 4

Finish and serve

  • Add a ladle of pasta water to the sauce and stir to loosen
  • Finely shred the basil leaves.
  • Drain the pasta with a colander, quickly transfer the pasta to the sauce and fold to combine.
  • Spoon the pasta into bowls
  • Season with a sprinkle of nooch, salt and pepper, drizzle over a little olive oil, garnish with basil leaves and serve immediately

Ingredients

  • tbsp olive oil to serve
  • tbsp Nooch
  • basil leaves