This homemade plant-based bolognese recipe is to drool for. It’s high in protein and packed with fibre. I often use lentils as the meat replacement for a healthy low-fat version of plant-based spaghetti bolognese.

Sometimes I add TVP for extra protein and texture. Now I have an option that rivals beef for its meatiness and flavour. BUDS have brought out a mince that tastes unbelievable. The flavour and texture are on point! It’s the perfect replacement for any dish that uses beef mince. I even managed to trick my dog (Dennis) into thinking it was meat.

INGREDIENTS

– 2 x medium carrots grated

– 2 x medium zucchini grated

– 12 x swiss brown mushrooms

– BUDS Mince 400g

– 1 x large red onion

– 3 x cloves of garlic

– 1 x  vege stock cube

– 1 x jar tomato sauce

– 1 x Tbsp Molasses

– 3 Tbsp soy sauce

– 1 tbsp olive oil for frying

– Salt

– Pepper

METHOD

Fry onion and garlic with olive oil in a pot until golden. Add mushrooms and stir until soft and brown. Add BUDS mince and cook on until pieces are the desired size, texture and colour. Add grated carrot and zucchini and cook until soft. Add vege stock cube and jar of tomato sauce. Add molasses, soy, salt and pepper to desired flavour.