As you possibly know, I love my pasta! 🙂 And I have quite a few pasta sauce recipes on this blog, especially some vegan friendly alternatives for bolognese sauce. There is my ‘famous’ tofu bolognese, a soy-free bolognese sauce and a recipe for meat-free balls.
But this time I wanted to add a few more extras. It is not only vegan and gluten-free, but also without soy, nuts, seeds, legumes and tomato! But don’t worry, it still comes with a lot of flavour 😉
Please note: This recipes is low-fat, eg no oil is being used. If you are interested in using less oil, I highly recommend to purchase a very good, non-toxic, non stick frying pan.
For 2 generous portions you’ll need:
250g mushrooms, cut in small quarters
2 sweet red peppers, diced
1/2 onion, finely diced
1-2 garlic cloves, minced
1-2 tablespoon ground sweet paprika
1 tablespoon rice flour
1 teaspoon oregano
1 teaspoon basil
salt & pepper to taste
1 1/2 cup (375ml) water
1. In a good non-stick frying pan, heat one tablespoon of water and cook/roast the onions until golden brown. Then add mushrooms and cook while stirring almost constantly until they are much smaller and juicy (approx. 15 minutes).
2. Add diced paprika and let cook for another 10 minutes, or until slightly soft.
3. Sprinkle with ground paprika and rice flour and stir well. Add 1 1/2 cup water and stir once more. Bring to the boil.
4. Add garlic, oregano, basil and salt & pepper to taste. Using a stick blender, roughly blend it until is forms a chunky sauce. Serve with pasta or side dish of your choice 🙂