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.
- Rice cooker
- Medium sized saucepan
- 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)
- Add the diced mushroom and broccoli, oil and Bragg’s to the rice cooker. Mix well and set rice cooker to “cook”.
- 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.
- Once the TVP is cooked, strain it and press out the majority of the moisture (reserve the stock for later use if you wish).
- 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”.
- 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.
- 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.