Here’s my second recipe collaboration with Reroot Foods – for a super-delicious plant-based ragu sauce!
Reroot Foods make GOODMINZ a plant-based mince made with fresh vegetables (no soya!). There are four products in an array of colours – Green GOODMINZ made with with peas, broccoli & spinach, Purple made with beetroot, sweet potato & celeriac, Orange made with sweetcorn, red pepper & butternut squash and Brown made with mushrooms, fennel & parsnips.
GOODMINZ is really clever – it is perfect for shaping and making into veggie burgers, no-meat balls, sausages as well as pizza toppings and pasta sauces. It is also designed to allow you to add flavourings and create your own favourite recipes. So, Richard (founder of Reroot Foods) asked me to create a series of recipes to explore the idea of Pimping your GOODMINZ. Exciting!
In my first recipe I used some wonderful ‘soft’ green herbs in a recipe for Super-herby Green GOODMINZ no-meat balls with mint & coriander dressing, rainbow slaw & flatbread. And it was delicious! (recipe here).
And in my second recipe below, we have explored a whole different group of flavours added to GOODMINZ. I have used the Brown GOODMINZ to make a flavoursome bolognese and served it with vegan spaghetti topped with cashew Parmesan. And yes, it was also super-delicious!
For the bolognese sauce, I added some of the more ‘woody’ Mediterranean herbs; oregano, thyme and fennel. I then packed in tons more flavour with capers, lemon zest for freshness and soy/Worcester sauce for a depth and richness.
And, I finished the recipe off with my secret ingredient – nutty toasted sunflower seeds to add texture and toasty flavour.
And, have you tried my cashew Parmesan before, if you do you’ll be hooked. It’s so easy to make, it’s super cheesy and brilliant sprinkled on tomato based dishes and pasta.
GOODMINZ will be available to purchase from Reroot Foods’ online store very soon, sign up to their newsletter here to hear more.’
The link is: https://www.rerootfoods.com/newsletter/
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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