If you have decided to go vegetarian or you are just wanting to eat a meatless meal, every now and then, this is an easy recipe to start with.
Glenn and I, along with the young women that board with us are now eating vegetarian during the week and meat during the weekends. We are loving the energy and the feeling, eating like this gives us. It is important, however, to make sure you are still having your supply of nutrition that meat gives you, like protein, zinc and B vitamins. Beans, lentils and vegetables are high in fibre while meat takes up to 3 days to digest.
Tofu Bolognese Recipe
Serves 4
300gr firm organic and non GMO Tofu (you can use double this amount, for more protein)
x 2 800gr tins tomatoes
2 tbsp tomato paste
1/4 cup organic and non GMO Soya sauce
1 tbsp of each - dried sweet Basil, thyme, origanum
4 cloves garlic - chopped
3 large carrots - grated - this is to sweeten the tomatoes. You can also use a grated apple.
2 portabello mushrooms - sliced
Coconut oil - for frying
Cheese - grated to add just before serving
Method
1 - Place your tofu in a food processor and blend until crumbed.
2 - In a heavy pot saute your garlic.
3 - Add all the other ingredients.
4 - Cook on low for up to 2 hours with the lid on, but removing it about 30 minutes before. This can also be cooked in a slow cook on low, for 6 hours.
Taste and season with Himaylan salt and pepper if it needs it.
Serve on spaghetti - GF or plain
Grate cheese on top.
Enjoy xx