A vegetarian version of the classic bolognese.

Recipe (salt free, oil free):
Serves 2,

Creole Seasoning:
Paprika – 2tbsp
Dried thyme – 2tbsp
Smoked paprika – 1tbsp
Onion powder – 1tbsp
Garlic powder – 1tbsp
Dried basil – 1tbsp

Onion, roughly chopped – 1
Garlic clove – 1
Mushrooms – 150g (half a pack)
Carrot – 1
Creole seasoning – 1tbsp and 1/2tbsp
Tinned tomatoes – 1/4 tin (100g)
Pepper sliced – 1/2
Tomato puree – 1tbsp
Balsamic vinegar – 1/2tbsp
Mixed herbs – 1tsp

Make the Creole seasoning by mixing all of the seasoning ingredients together. Put the mushrooms in a food processor and blitz until they are roughly chopped. Blitz the carrot, onion and garlic clove. In a dry pan, cook the mushrooms for a few minutes. Add the onions, garlic and carrot and cook for 5 minutes. Stir in the mixed herbs, Creole seasoning, tinned tomatoes, tomato puree, balsamic vinegar and peppers. Cook for 5 minutes. Add 100ml water. Cook on the hob on a medium heat covered for 15 minutes or pressure cook for 10 minutes.

Original recipes:
Mexican Beef Pasta Bake by Suzanne Mulholland (Batch Lady)
Black Eye Bean Cassoulet by Sam Evans and Shauna Guinn