Name: Thick & Saucy Gluten-Free Vegetable Bolognese
Prep time: 15 min
Cook time: 270 min
Ingredients: 2 tablespoons extra virgin olive oil; 2 brown onions (thinly sliced); 3 garlic cloves (diced); 2 carrots (finely diced); 2 celery sticks (finely diced); 1 eggplant (diced); 400 g Swiss brown mushrooms (diced); 200 g pitted Kalamata olives (diced); 500 g ripe tomatoes (diced); ½ cup gluten-free red miso paste*; 2 tablespoons maple syrup; 2 gluten-free chicken-style stock cubes or 1 tablespoon gluten-free faux-chicken stock powder; 3 teaspoons ground sweet paprika; 700 g passata; 1 potato (peeled and grated)

Two bowls of gluten-free pasta topped with thick & saucy vegetable bolognaise.

This thick & saucy gluten-free vegetable bolognese is a favourite because it’s rich, hearty and satisfying, while also being a big dose of veggies! And it couldn’t be further from a watery sauce – in fact it’s so thick and luscious we had to water it down to make lasagne. Make this recipe throughout spring, summer and autumn when these veggies are plentiful, cheap and at their best, loading up the freezer to get you through winter or whenever you need a quick meal. Heat up a container, cook some pasta and you’ve got the ultimate. . .

Thank you for reading Australian Gluten-Free Life. You’ve enjoyed your 5 free articles this week.

Become a member to continue reading. Already a member? Log in.