Naturaliste (naturaliste) wrote in vegancooking,

Bastardised spag bol + a little dessert

Hello everyone, :)
this is my very first attempt at making a vegan lunch for omnis!
We had spaghetti with a bolognese-ish sauce, a bit of salad, and apple cubes with chocolate dip. Made of stuff lying around the kitchen.

olive oil
400g can chopped tomatoes
some olive slices
2 Boca burger patties
half a zucchini (diced)
half an eggplant (diced)
a handful of shiitake mushrooms (diced)
2 or 3 cloves garlic
a tablespoon or so of tomato paste
salt (I used garlic salt)

Makes just enough for 3.

What to do:
1) Fry up some crushed garlic in olive oil till soft.
2) Throw in 2 fake burger patties. Run away to a safe distance before the melting ice splatters all over you.
3) Use spatula to break up the burger into little crumbles. You might need to add more oil, my burgers were dry.
4) Add the eggplant and let it cook till goes tender.
5) Then the zucchini and mushrooms.
6) Add the chopped tomatoes and olives. I drained it beforehand because I like my sauce chunkier, drier, but you can probably just dump everything in. Stir everything nicely for maybe 8 to 10 minutes.
7) Give it a taste. I used Boca roast garlic flavoured burgers which had this really strong, dried-mushroom kind of taste, which I had to counter with some tomato paste for added tartness.
8) Add salt and pepper to taste. (this really tied everything together nicely)

This is the result. Mm, looks like Fancy Feast or something.
Yours should hopefully look more liquid!
(I added tomato paste and more olive oil after the photo was taken)

Served it with some vermicelli (ran out of spaghetti) on a bed of baby butterhead lettuce. yummy. Some fake parmesan or whatever would be lovely on top, but I cant find any in my local supermarkets (in Singapore). One of my friends had the sauce with just lettuce, japanese cucumber slices, and a handful of sunflower seeds. It sounds weird but supposedly it was good too. (I didn't try it though, too full from gobbling.)

Had this afterwards.
Delicious New Zealand rose apple cubes served with rich chocolate dipping sauce.

I keep a big jar of chocolate at hand all the time. It helps with cravings, since it's impossible to find a ready-made vegan chocolate bar around here, and i don't like dark chocolate much.
Basically you take a block of dark chocolate (I used organic 65% cooking chocolate), melted a bit, blended in the food processor with soy milk. Vanilla flavoured would be good for balancing out the sourish dark chocolate taste, which I don't like. Keep adding soy milk till you get a mousse-like consistency. Store in the fridge.
To make it a dip, I put some in a bowl and add a few drops of hot water and stir it.

Tags: desserts-chocolates, fruits-apples, pasta, quick-meals, tvp (textured vegetable protein), vegetables-eggplant/aubergine, vegetables-mushrooms, vegetables-tomatoes, vegetables-zucchini/courgette
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