Updated: Aug 9, 2020
My intention when creating this site was that in the process of exploring it, you (my guest) would feel inspired and enthused to incorporate more plants into your week.
There are so many reasons for why an individual might want to adopt more of a plant based approach to their nutrition yet it usually comes down to health, environmental sustainability and/or ethics. I personally believe there is sound evidence to suggest that eating more plants will help in all areas.
This Gooey Veg Ragu is a meat free, crowd pleaser. It offers an abundance of non-starchy vegetables and gut loving fibre in the form of eggplant, zucchini, onion, garlic, hemp seeds and mung beans. The protein's supplied via the combination of hemp seeds and mung beans. The hemp seeds and olive oil offer beautiful quality fats. Finally, the mung bean fettuccine is out of this world! In fact, I created this Gooey Veg Ragu purely as an excuse to eat the fettuccine.
I hope you enjoy as much as I do!
Gooey Veg Ragu
Ingredients (serves 2)
1 small eggplant, roughly chopped
1 large zucchini, roughly chopped
½ red onion, diced
1 garlic clove, minced
100g mushrooms, roughly chopped
2 tbsp tomato paste
½ can of whole tomatoes
½ can of cherry tomatoes
½ large red chilli, finely sliced
¼ cup water or vegetable stock
Handful shredded basil
¼ cup olives, roughly chopped
1 tbsp extra virgin, cold pressed olive oil
4 tbsp hemp seeds
Nutritional yeast, to serve
½ pack (100g) Eco Farms Mung Bean Fettuccine
Heat oil in a large, deep fry pan over medium to high heat.
To the pan, add the onion, eggplant, zucchini and garlic and sauté for about 5 minutes, you should notice the onion translucent and the other vegetables lightly browning.
Add the mushrooms and sauté for a further 3 minutes to soften.
Add the tomato paste, canned tomatoes and combine well. Simmer for 10 minutes.
Add the olives and chilli and simmer for a further 10 minutes. At this point add a touch of water or vegetable stock until desired consistency is achieved.
Meanwhile, cook the pasta according to packet directions.
Drain pasta well, add to the pan and then toss through the pasta sauce.
Divide between two bowls. Top with hemp seeds and nutritional yeast if desired.
Option to also serve this with a simple side of rocket and baby spinach massaged with a touch of apple cider vinegar, olive oil and salt.
Option to serve this with zucchini noodles instead of Mung Bean Fettuccine for a lower carbohydrate option. Just be conscious of a reduction in protein content if you do.