Vegan Bolognaise Recipe

Prep: 5 mins – Cook: 15 mins

Ingredients

  • 375g Cucina Matese Fusilli
  • 200g Coles Sliced Cup Mushrooms
  • 400g can Coles Lentils, rinsed, drained,
  • 425g Coles Nature‚Äôs Kitchen Veggie Pasta Sauce
  • 2 tbsp finely chopped basil leaves
  • Basil leaves, extra, to serve

Directions

  • Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to the pan.
  • Meanwhile, heat a large non-stick frying pan over high heat. Add the mushroom and cook, stirring, for 5 mins or until the mushroom softens. Add the lentils and pasta sauce and cook, stirring, for 5 mins or until the mixture thickens slightly. Add the chopped basil and stir to combine.
  • Add half the mushroom mixture to the pasta in the saucepan. Stir until combined. Divide the pasta mixture among serving bowls. Top with the remaining mushroom mixture and sprinkle with basil leaves to serve.

This recipe and photos were created by Taste.com.au, we simply shared it! Check them out for more great ideas!

Kale Stir Fry with Crispy Tofu

PREP: 10 mins – COOK: 15 mins

Ingredients

Crispy Curried Tofu

  • 1 block (200g) Firm Tofu
  • 1.5 tsp Curry Powder
  • 1 tbsp Soy Sauce
  • 1/4 Red Cabbage

Stir Fry

  • 3-4 Large Kale Leaves
  • 1 Carrot
  • 1 clove garlic
  • 1 inch piece Fresh Ginger
  • 2 tbsp Soy Sauce
  • 2 portions Wholewheat Noodles

Directions

  1. Cut the tofu into 1 inch cubes. Mix together the curry powder and 1 tbsp soy sauce to make a paste. Add the tofu cubes and gently toss them so they are all coated with the sauce. Set aside while you prepare the other ingredients.
  2. Boil the noodles according to the packet. While they are cooking, get on with the rest of the stir fry.
  3. Slice the carrot very finely (or spiralize if you have one), and mince the ginger and garlic. Slice the cabbage and kale into thin strips.
  4. Prep 2 frying pans with a little oil and heat on high.
  5. To the first frying pan, add the tofu, and cook until golden brown on all sides, turning the pieces frequently. At the same time, cook the stir fry in the other frying pan.
  6. Add the garlic and ginger, cook for 1 minute before adding the kale and cabbage. Cook for 2-3 minutes, stirring frequently, until the kale and cabbage begin to wilt. Add the carrot and soy sauce and cook for another 2 minutes.
  7. Serve the veggies over the cooked noodles and top with the tofu. Eat immediately.

This delicious recipe and photos were created by LaurenCarisCooks.com, we just shared it! Please check them out for more recipes!