Buckwheat Bolognese & Garlic Bread Bake
With crispy garlic bread sitting atop a warming bowl of hearty vegan buckwheat bolognese, this is autumnal comfort food at its very best.
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Total Time: 45 minutes
Servings: 4
Total Time: 45 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 Tbsp olive oil
- 0.5 0.5 small yellow onions (finely diced)
- 0.5 0.5 cloves garlic (minced)
- 18.75 18.75 g chestnut mushrooms (finely diced)
- 0.25 0.25 tin of chopped tomatoes
- 0.25 0.25 Tbsp Italian herb mix
- 42.5 42.5 g buckwheat (rinsed)
- 112.5 112.5 g passata
- 13.75 13.75 g tomato puree
- 0.25 0.25 half-sized baguette
- 3.75 3.75 g fresh flat leaf parsley
- 0.5 0.5 large cloves of garlic
- 0.5 0.5 shallots (diced)
- A good glug of olive oil
Method
- Preheat the olive oil in a pan on a medium-high heat. Fry off the onion until softened and add the garlic. Fry for a few seconds, then add the mushrooms.
- Give the ingredients in the pan a good stir before adding the tinned tomatoes, stock, buckwheat, herb mix and salt.
- Bring to the boil then reduce to a simmer, cook for 15-20 minutes, until the buckwheat is softened.
- Stir through the passata and tomato puree before pouring the mix into an ovenproof dish.
- Pulse the garlic, shallots and parsley with the olive oil in a food processor, then slice the baguette into 3/4 inch slices and spread on side with the parsley mix and place spread side up on top of the buckwheat tomato sauce, then pop under the grill to toast up.
- Spoon into bowls and enjoy!
Looking for more tasty vegan dinner recipes to make this week?
We can’t get enough of this Creamy Gnocchi, Leek and Butternut Squash Bake!
