Brown GOODMINZ Bolognese with Spaghetti and Cashew ‘parmesan’.
Here’s my second recipe collaboration with Reroot Foods – for a super-delicious plant-based ragu sauce!
Reroot Foods make GOODMINZ a plant-based mince made with fresh vegetables (no soya!). There are four products in an array of colours – Green GOODMINZ made with with peas, broccoli & spinach, Purple made with beetroot, sweet potato & celeriac, Orange made with sweetcorn, red pepper & butternut squash and Brown made with mushrooms, fennel & parsnips.
GOODMINZ is really clever – it is perfect for shaping and making into veggie burgers, no-meat balls, sausages as well as pizza toppings and pasta sauces. It is also designed to allow you to add flavourings and create your own favourite recipes. So, Richard (founder of Reroot Foods) asked me to create a series of recipes to explore the idea of Pimping your GOODMINZ. Exciting!
In my first recipe I used some wonderful ‘soft’ green herbs in a recipe for Super-herby Green GOODMINZ no-meat balls with mint & coriander dressing, rainbow slaw & flatbread. And it was delicious! (recipe here).
And in my second recipe below, we have explored a whole different group of flavours added to GOODMINZ. I have used the Brown GOODMINZ to make a flavoursome bolognese and served it with vegan spaghetti topped with cashew Parmesan. And yes, it was also super-delicious!
For the bolognese sauce, I added some of the more ‘woody’ Mediterranean herbs; oregano, thyme and fennel. I then packed in tons more flavour with capers, lemon zest for freshness and soy/Worcester sauce for a depth and richness.
And, I finished the recipe off with my secret ingredient – nutty toasted sunflower seeds to add texture and toasty flavour.
And, have you tried my cashew Parmesan before, if you do you’ll be hooked. It’s so easy to make, it’s super cheesy and brilliant sprinkled on tomato based dishes and pasta.
GOODMINZ will be available to purchase from Reroot Foods’ online store very soon, sign up to their newsletter here to hear more.’
The link is: https://www.rerootfoods.com/newsletter/
IngredientsFor the Bolognese;
- 1 onion, roughly diced
- 4 cloves garlic, sliced
- 1 large carrot, finely diced
- 1 red pepper, finely diced
- 1/2 Courgette, finely diced
- 4 organic tomatoes, coarsely chopped
- Handful mushrooms, chopped
- 1/2 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp fennel seeds
- 1 tablespoon gluten free soy sauce (tamari)
- 1 tbsp Worcester sauce
- 2 tbsp tomato purée
- 1 pack brown GOODMINZ
- 2 tbsp capers
- ½ tsp sea salt and black pepper
- Zest 1/2 unwaxed lemon
- 3 tbsp sunflower seeds toasted and blitzed
- Cherry tomatoes
- 250g cashews
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp salt
- Vegan spaghetti – I used
- Lots of fresh basil
- Sliced cherry tomatoes
To make the ragu sauce;
- Add the olive oil, onion and fennel seeds to a large pan and heat to a medium heat. Fry for approx 8-10 minutes until soft and the onion is just starting to brown.
- Add in the garlic and carrots and stir for another few minutes.
- Add in the remaining veg and herbs and fry for 3 -4 minutes.
- Add chopped tomatoes, mushrooms, tomato purée, soy and Worcester sauce, stir thoroughly and allow the tomato to cook down a little.
- Then add the Brown GOODMINZ, capers and lemon zest. Break up the GOODMINZ, stir well and simmer gently for 5 to 6 minutes.
- And, just before the end of cooking add the toasted sunflowers seeds, so as to retain the crispy crunch!
To make the Parmesan;
Add all the ingredients to a food processor and blitz, not too much as you want some texture.