The Basics, Veggie mains

Veggie mince / ragu

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This is a great way to make a veggie base for dishes that would normally used minced meat e.g. for pasta dishes like Bolognese or lasagna, moussakaveggie chilli, Shepherd’s pie etc. I don’t really like soya based meat alternatives and find this works really well and is packed with vegetables a good way to get your 5-a-day. You’ll need a food processor as the veggies need to be very finely chopped. You can adapt this to use the vegetables you like / have available and flavor / season it according to the dish you plan to make. You can also add lentils / other pulses to it if you like. For about 1.2kg of ‘mince’ I used:

  • 3-4 tbsp. olive oil
  • 1 large onion
  • 3 cloves of garlic
  • 1 large aubergine / eggplant
  • 3 courgettes / zucchini
  • 1 carrot
  • 300g mushrooms
  • 600g fresh tomatoes
  • Salt & pepper
  • 3 bay leaves
  • 1 tsp dried mixed herbs
  • 1 dried chilli (optional)
  • 1 tbsp. of light (mushroom) soy sauce

Start by putting the oil in a large thick-based frying pan or wide saucepan, that has a lid, and heat it up. Chop the peeled onion into chunks and put it in a food processor and chop it very fine put it in the pan and fry for a couple of minutes. Next do the same with the aubergine and the garlic and add about a level tsp on salt, add these to the pan. Next process the courgettes, carrot and mushrooms and add them. Add the soy sauce and fry for about 5 – 10 minutes, until the liquid that comes out of the veggies evaporates off. Meanwhile blend the tomatoes and add them with the bay leaves, herbs, chilli and a good grinding of pepper. Stir these in to the other veggies and bring to a boil then cover and simmer on a low heat, stirring occasionally. You want to slowly cook and reduce this down it will take about 40-60 minutes depending on how juicy your veggies are and how thick you want your mince to be. If you want make a big batch, doubling or trebling the quantities, and then freeze it in meal sized portions.

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Penne & veggie ragu.

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One thought on “Veggie mince / ragu

  1. Pingback: Veggie chilli with chocolate, coffee and walnuts | copymydinner

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