Chunky Veggie Bolognese

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CHUNKY VEGGIE BOLOGNESE . Quick healthy meals can be challenging if you’re mostly stuck in traffic (hello, Christmas!) so weekend meal preparation can help a lot specially for those who find cooking a stress relief or even meditative. Here is a quick pasta recipe if you’ve chosen to batch cook the All-Purpose Chunky Veggie in large quantity and frozen them. (I fill my muffin tray, see 2nd pic for technique, half-freeze the batch and place in bigger containers so I have them in smaller portions. I discovered this makes it easier to manage—I am able defrost few pieces of smaller portions faster and only when I need them and not have to defrost a whole big batch to use just a portion) . Serve with your favorite pasta. It also works on rice and other grains. (Karla) . . 1 1/2 cups All-Purpose Chunky Veggie* 700 ml tomato sauce 1 tsp dried chili flakes or (if you’d like a little bit of heat) Salt and pepper 400 grams pasta of choice, cooked according to package directions Nutritional Yeast (optional) 1. In a skillet, warm the tomato sauce. When bubbles of air begin to pop, lower the heat and add in the chunky veggie. Simmer for about 2 minutes or until vegetables are warm. 2. Season to taste. 3. Serve pasta in a plate or a bowl with sauce on top. Sprinkle with nutritional yeast. *If you’ve frozen the Chunky Veggie, take down from the freezer to the fridge a night before cooking. You can increase the amount of Chunky Veggies in your sauce (some like more vegetables, some like more tomato sauce). . #vegan #whatveganseat #veganfoodshare #vegansofig #plantpowered #plantstrong #plantpusher #plantbased

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