Vegetarian Bolognese

This is a vegetarian version of Bolognese that is LOADED with flavor!  If you are someone like me that loves big portions with low cals check this out.

Organic Tomatoes Chopped 36oz - 180 cals

1 Box Organic Veggie Broth - 60 cals

2 oz Dried Pasta - 180 cals

1 Tbsp Butter - 100 cals

7 oz Mushrooms - 49 cals

1 Cup Chopped Onion - 64 cals

3 Cloves Garlic - 15 cals

1 Bag Quorn Crumbles - 360 cals  

(Side Note:  Has anyone looked at the ingredients on the crumbles?  It's made from fungus, not soy.  Now, now don't say "Ewwwww..." say "Hmmm, interesting...")

Broccoli cut into 1/2" steaks 21oz - 210 cals

1 Tsp Oil - 40 cals

1/4 Cup Shredded Cheddar Cheese per serving - 440 cals

Pour the Veggie Broth into a large pot and add the chopped tomatoes.  Salt and pepper to taste.  You can also add Italian Seasoning if you would like.  Simmer until the tomatoes have completely broken down and sauce starts to thicken.  This will take a little time (over an hour) but letting it simmer like this will develop great flavors.  During the cooking process use some of the liquid to cook the dried Pasta.  Drain the liquid from the pasta back into the sauce and set the cooked pasta aside. 

After the sauce is started, make the broccoli steaks.  Cut each bunch of broccoli length-wise into 1/2" "steaks".  Each bunch should make 4 or 5 steaks.  In a large hot skillet add the oil and broccoli steaks (season as you like).  Set a heavy pot on top of the steaks to brown.  Turn, repeat and set aside.

Melt the Butter in large skillet and add then next 3 Ingredients, season to taste. Brown and then add the Quorn Crumbles.  Keep browning and stirring the mixture, developing that yummy brown crust over and over again.  This will give the Bolognese its wonderful flavor.  Just remember brown (not black) = flavor!  When complete, add the tomato liquid to the meat mixture and simmer to the desired consistency, add pasta.  Set aside.

Lay the broccoli steaks on a plate, cover with pasta sauce and top with cheese!

Makes 4 BIG servings - 425 Cals Per Serving.

Try to buy the organic version of as many of these ingredients as you can (even the pasta).  You'll eliminate loads of pesticides from your body, and that's a good thing ;).

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