Lightly roasted chickpeas and mushrooms form the "meaty" base of this simple and nutritious vegan bolognese / ragu style sauce. The rich chickpea sauce is easy to make, and it puts a healthy meatless spin on the family favorite spaghetti bolognese.
250g(8.8oz)additional mushrooms, (chestnut, more portabellas, any type is fine)
4Tbsptomato paste / puree
180ml(¾cup)Red wine
400g(14oz)can of whole plum tomatoes
Salt and pepper, to taste
Instructions
Heat the oven to 200C / 400F.
Arrange chickpeas and sliced portabella mushrooms on a large oiled baking tray. Brush or spray with oil and sprinkle with salt, pepper and Italian herbs.
Place in the oven for 20 minutes, until the chickpeas are golden and the mushroom is cooked and has a "meaty" texture.
Allow the chickpeas and mushrooms to cool for 10 minutes or so.
Once cooled, pulse the chickpeas and mushrooms in a food processor until they are finely minced, but chunky.
In a large saucepan, saute your onions until they are starting to brown a little. Add the chopped chestnut mushrooms and garlic. Cook until the garlic is fragrant and the mushrooms are reduced.
Add the minced chickpea mushroom mixture and cook for a couple of minutes until everything is mixed together. Add tomato puree and mix that through. The mixture will be a little sticky.
Add the wine and let it bubble for a couple of minutes. Finally, stir in the canned tomatoes. Simmer the sauce lightly, stirring often, for 15 minutes or longer. Season to taste.