If you think vegetarian food is tasteless, boring or that you're 'missing out' - you need to try this! Healthy, gluten free, lectin free, dairy free & vegan! Think outside that box...
Set your oven to HOT! 200deg celsius.
Place your capsicums, whole, onto a baking tray lined with baking paper. Roast until black. This won't take too long. Remove from oven and place straight into an airtight container or bag to cool. If you're happy to keep the skins on, you can roast until brown, remove from oven and continue on!
Sauté onion, fennel, celery, ginger (and some garlic if you like) in olive oil.
Add walnuts and quorn/cauliflower for about 10-15mins. You can use a combination of both - or one or the other! Add an extra drizzle of oil if needed.
While sautéing, peel and deseed your capsicums. Make sure they are well roasted, as the skins will be much easier to remove! Once you have the 'flesh' only, blend it using a food processor, blender or hand held stick mixer! I use the latter.
Back to the pan - add bay leaves, Italian herbs, fresh basil, curry powder & blitzed capsicums.
The longer you can let this sauce simmer, the better! And as always, eating it the following day is highly recommended. However, if you're like me and you need it right away, serve on your choice of 'pasta'!
When serving, sprinkle with sesame seeds, fresh herbs, pepper and sea salt. If you're feeling cheesy, you know what to do 😉
Pictured here are 'sweet potato noodles'.
This will also work well with spiralized sweet potato or zucchini, your choice of pasta, on baked potatoes, etc.
I also use it for a 'bolognese pizza' - recipe for another day!
I'd love to hear how you go with this recipe! x
Quorn is a meat replacer and can be found in the frozen department of the supermarket.