SUNDAY SPAG BOL w-G’BREAD

INGREDIENTS

SPAG BOL

1 CUP TVP, soaked in 2 cups stock

1 TBSP olive oil

1 onion, diced

1 large carrot, diced

1 celery stick, diced

3 garlic cloves

300g mushrooms

2 TBSP tomato paste

1/2 CUP red wine

2x 400 g tinned tomatoes

1 TBSP Sriracha

1 TBSP thyme

1 TBSP oregano

1 TBSP Italian herbs

2 TSP porcini powder

1/2 TSP chilli

1 TSP salt

2-3 bay leaves

2 CUPS vegetable stock

400g fresh pasta, cooked

Vegan parmesan

MOZZARELLA

1/2 CUP raw cashews

1 CUP water

3 TBSP + 2 TSP tapioca starch

1 TBSP nutritional yeast

1 TSP apple cider vinegar

1/2 TSP salt

1/4 TSP garlic powder

GARLIC BREAD

6 TBSP butter

6 cloves garlic, minced

2 TBSP fresh parsley, finely chopped

1/4 TSP salt

1 loaf Turkish bread

INSTRUCTIONS

1. Preheat your oven to 180C and soak your TVP.

2. Heat a large pan and add oil. Fry the onion, carrot and celery on medium heat for 5-8 minutes, stirring regularly, until softened and translucent.

3. Add the garlic and fry for 30 seconds, and then add the mushrooms and fry for 5-8 minutes, until the mushrooms have softened.

4. Add the tomato puree and cook it off for 1 minute, stirring constantly.

5. Pour in the red wine and cook until reduced to half.

6. Add the TVP, stock, tomatoes, Sriracha and herbs. Bring to a boil, stir and reduce to a simmer for about 25 minutes. Season to taste with extra tomato, chilli and salt.

While the sauce is cooking, make your mozzarella and garlic bread. If you’re not making garlic bread, just mix with your favourite pasta and top with Vegan parmesan!

MOZZARELLA

7. Add the cashews to a small pot and with water. Bring to a boil for 10 to 15 minutes until they are softened. This will make them easier to blend.

8. Drain and rinse the cashews and add them along with the 1 cup of water and all the remaining ingredients to a high-speed blender. Blend until completely smooth. It will be very watery.

9. Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of tastiness. This takes about 3-4 minutes. Let is rest for a minute.

GARLIC BREAD

10. In a small bowl, mix together the butter, garlic, parsley, and salt. Spread the butter evenly over the surface of each loaf half then top with your mozzarella.

11. Bake uncovered (with the grill on if you want) for 6-8 minutes until the edges are crispy.

Serve sauce with your favourite pasta and garlic bread, topped with vegan parmesan.