The guide to a vegan diet - Vegan minced meat sauce
Hello friends, today when I was shopping I found some nice zucchini and eggplants for a cheap price, so I decided to make a vegan version of a minced meat sauce, much healthier and more tasty of course. I often decide while shopping what to eat, depending on what looks fresh and valuable as well as nutritional.
If you follow this recipe be sure to have a large frying pan, It will turn into around 8-10 portions sauce, which is awesome, since I can make ready made portions and eat when in a rush or at work. The last thing to do is add the beans, today I used Borlotti-beans.
Ingredients:
2 Yellow Onions
1 Large carrot
1 Egg plant
1 Small zucchini or 1/2 large
800 g crushed tomato
400g Coconut cream
400g Coconut milk
1x Habanero
4x Cloves of garlic
1-2 Yellow chilis
400g Beans of your choice
200g Minced quorn, optional.
Serve with pasta and crisp bread.
Cooking procedure:
Start by chopping the onions, press garlic and chop the habanero and yellow chili, add it to a hot frying pan with some olive oil in. Fry for 2 min and add the minced quorn, which is optional really but will make the meal more filling I´d say.
Fry for 5 min or a bit longer if its frozen. Shred the carrot, eggplant and zucchini and add the shredded eggplant to the frying pan. After frying to satisfaction, remove the minced quorn and eggplant mix to make room for frying the zucchini and carrot. If you have 2 frying pans you can just fry the zucchini and carrot on the side.
After frying the carrot and zucchini for a few min, add some salt and mix it all together in the largest of the frying pan.
Now that all the "dry ingredients" are fried and ready in the large frying pan, just throw in the 800g crushed tomatoes and both coconut milk and cream.
Give it a good stir and let boil for 10 min, also put the pasta in hot water. I use crushed tomatoes with chili flavor but anything will do.
Serve the pasta with a generous amount of sauce and some multigrain crispbread, enjoy!
