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Veggie Bolognese

Yields1 Serving

INGREDIENTS
 1 Tbsp olive oil
 1 onion, diced
 1 carrot, diced
 1 celery stick, diced
 2 cloves garlic, crushed
 400g portabellini mushrooms, finely chopped
 1 box Fry’s Pea Protein Mince
 2 cups vegetable stock
 1 tin chopped tomatoes
 1 tsp dried Italian herbs
 2 fresh bay leaves
 salt and pepper
 fresh oregano, for serving
 cooked pappardelle pasta or quinoa, for serving
1

Heat a glug of olive oil in a large pan over medium heat. Add the chopped onion, carrot and celery and cook until soft, about 5-8 minutes.

2

Add the mushrooms & cook for 5 minutes until softened. Stir in the Fry’s Pea Protein Mince and fry for 3-4 minutes.

3

Next add the vegetable stock, tomatoes, dried herbs and bay leaves. Reduce heat & cook for 15-20 minutes, stirring occasionally, keeping an eye that the mixture doesn’t become dry.

4

Adjust seasoning to taste. Sprinkle with fresh oregano and serve dished up over cooked pasta or quinoa.

Nutrition Facts

Serving Size 4