Ingredients for 2 people (double for 4)
1 tin of chopped tomatoes
1 red onion
45g veggie mince
1 dried oregano
3 garlic cloves
2 vegetable stock cubes
1 tbsp balsamic vinegar †
Instructions for 2 people (double for 4)
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
Boil a kettle.
Combine 250ml (400ml) of boiled water with the vegetable stock cubes and whisk to combine.
Add the veggie mince to the stock and leave to soak until step 5.
Peel and finely dice the red onion(s).
Peel and grate (or finely chop) the garlic cloves.
Cut the broccoli into small florets.
Place the florets on one oven tray and the gnocchi on a separate oven tray, drizzle both trays with 1-2 tbsp of olive oil.
Season to your taste with salt and pepper and put them in the oven until the broccoli is crisp and the gnocchi cooked (approx. 20 min).
Heat a wide-based pan with 2 tbsp (3 tbsp) of olive oil.
When hot, add the red onion with a pinch of salt and cook on a medium-low heat for 8-10 min or until softened and starting to caramelise.
Once caramelised, add the garlic and cook for a further min, stirring constantly.
Add the soaked veggie mince to the softened onion and stir fry on a high heat for 2 min.
Add the tin(s) of chopped tomatoes and bring to the boil.
Once boiling, lower to a medium heat and reduce by half (approx. 10 min) or until it’s thickened and combined.
Add the balsamic vinegar and 1/2 tsp (1 tsp) of sugar and the dried oregano to the tomato sauce.
Mix well, season with pepper and once it’s reached a bolognese consistency, remove from the heat.
Serve the veggie ragu with the gnocchi and broccoli scattered over the top.