Pressure cooker vegetable bolognese, with diced veg chopped with a mini food processor and aubergines fried in the airfryer.

INGREDIENTS

  • Olive oil.
  • Macadamia oil.
  • 1 large brown onion, sliced.
  • 1 roasted garlic clove, sliced.
  • 300g Quorn mince, frozen.
  • 2 teaspoons Worcestershire sauce (leave out for vegetarian option).
  • 3 small aubergines / eggplants, diced small with a food processor.
  • 4 carrots, diced small with a food processor.
  • 12 celery stalks, diced small with a food processor.
  • 1 large courgette / zuchinni, diced small with a food processor.
  • 2 tins of organic diced tomatoes.
  • 2 tablespoons of tomato paste.
  • 1 tin brown lentils, drained.
  • 1 tin kidney beans, drained.
  • 2 teaspoons mixed herbs.
  • 2 tablespoons MASSEL vegetarian beef stock powder.
  • 1 tablespoon of red wine.
  • Salt and pepper, freshly cracked

METHOD

Coat the aubergine / eggplant in macadamia oil in a bowl and mix the oil through, then throw it in the airfryer for 10 minutes total. After 5 minutes toss it to mix it and let the uncooked pieces come to the top and then finish off air frying it for 5 another minutes. The pieces should be browned, but don’t need to be cooked through, as they will finish cooking in the sauce.

Preheat the pressure cooker to saute mode.  Fry the onion in the olive oil until browned. Add the Quorn mince and add Worcestershire sauce (contains fish) and fry until browned. Add the air fried aubergine. Then add the diced celery, carrot and courgette. Mix well. Add 2 tins of tomatoes, drained beans (lentils and kidney beans), red wine and tomato paste. Sprinkle beef stock powder, mixed herbs, salt and pepper over the top and mix again.

Cook on the pressure cooker ‘chilli’ setting and then let sit for 1-2 hours after on low heat (keep warm setting – the pressure cooker should automatically go to this after cooking is done).

Serve over pasta, or with corn chips and cheese.