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Two-Pot Super-Easy Pasta Bolognaise (with extra veggies)

This is a continuation of my praise of the mighty rice cooker. Once again proving its versatility, it can be used to make a delicious TVP-bolognaise with a few extra servings of vegetables in there. Don’t be fooled by the seemingly long ingredients list; it’s mostly touches of common seasonings.

Equipment:

  • Rice cooker
  • Medium sized saucepan
  • Strainer

Ingredients:

  • 1 cup textured vegetable protein (TVP; available in the health food section at Woolworths or Coles, or at any decent health food shop)
  • 2 cups water
  • 1 jar vegan tomato pasta sauce
  • 2 cups pasta of your choice (gluten free is fine)
  • 2 cups mushrooms, diced
  • 1 head broccoli, diced
  • 1 tbsp canola oil or vegan ‘butter’ (I use Nuttlex)
  • 5 tsps ‘beef’ stock (Massell’s do a good one)
  • 2-3 tsps mixed herbs (or to taste)
  • 1-2 tsps minced garlic
  • 2-3 drops liquid smoke (optional)
  • Bragg’s liquid aminos to taste (optional)
  • 2-3 tsps porcini powder (optional)

Instructions:

  1. Add the diced mushroom and broccoli, oil and Bragg’s to the rice cooker. Mix well and set rice cooker to “cook”.
  2. In the saucepan, add the TVP, water and 3-4 tsps of ‘beef’ stock, and bring to a boil on medium-high heat. Simmer for 10-15 minutes, until it’s absorbed most/all of the water.
  3. Once the TVP is cooked, strain it and press out the majority of the moisture (reserve the stock for later use if you wish).
  4. Add the TVP, jar of tomato sauce, 1-2 tsps ‘beef’ stock, mixed herbs, minced garlic, porcini powder and liquid smoke to the vegetables in the rice cooker. Mix thoroughly and leave on “cook”.
  5. Rinse the saucepan, and fill ¾ full with water. Add a pinch of salt, and bring to a boil on high. Add the pasta and cook until al dente, then strain.
  6. Pour pasta into a bowl, add a few heaping tablespoons of the sauce on it, and sprinkle with nutritional yeast. Enjoy!

Note: if you want to get a really thick sauce, leave the rice cooker on “cook” for longer, or while you eat, with the lid off.

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