My veg box this week had a cauliflower which made me think about making a batch of my favourite bolognese sauce. Look, if you’re hoping this is gonna taste like the meaty deliciousness made by some Italian grandmother, it will disappoint. However, it is full of veg, has the right mouthfeel for bolognese sauce, and is yummy in its own way. Also, it is full of nuts, so if you have a nut allergy, this won’t work for you. This is pretty forgiving with respect to the veg you want to add in, and it is a good home for last legs veg, but I find to make it work best, you want a ton of cauliflower and mushrooms. Oddly, it doesn’t taste like cauliflower, mushrooms, or nuts to me. It tastes like yummy sauce.

Ingredients:

• 1 head of cauliflower (riced)
• 2 carrots (peeled)
• at least half a red pepper (or whatever colour you have handy)
• Options for other veg to include: celery, zucchini/courgette, broccoli.
• 16 ounces mushrooms
• 1 medium onion
• 3 cloves garlic
• 1 cup walnuts or other mixed nuts. You can buy the already finely chopped nuts if you want
• 28 ounce can of tomatoes
• 1/4 cup sundried tomatoes or tomato paste
• 1/4- 1/3 cup of nutritional yeast
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon fennel seeds

Method:

• Place sundried tomatoes to soak in warm water while you prep the veggies.
• In a food processor, pulse the cauliflower (if not already riced), carrots, mushrooms, onions, and garlic until they are all pulsed into fine pieces.
• Add some olive oil to a large pot and when hot, add the finely chopped veg and a sauté until they reduce in volume and the water is mostly cooked out.
• Grind the nuts into smallish bits (about the size as the riced veg) using a food processor, and add to the pot, along with the salt, dried herbs, and nutritional yeast. Stir to combine.
• Add the sundried tomatoes and the soaking liquid or the tomato paste (which ever you are using) to the food processor along with crushed tomatoes. Puree until smooth, then add to the pan along with half a can of water. Taste for seasonings. Add more salt or tomato paste if needed.
• Bring to a simmer, then reduce to low, stirring occasionally for 10-15 minutes, or until warmed through and slightly reduced.