When it comes to plant-based cooking, it’s not about imitation, it’s about flavour, nature, and honest food. Fermented Kojibar Minced brings a rich umami base that melds beautifully with tomato sauce and aromatic garlic. This isn’t just bolognese, it’s a vegan classic to share and enjoy.
Ingredients
- 250–300 g pasta of your choice
- 1 pack Kojibar Minced
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 medium onion, diced
- 400 ml homemade tomato sauce (passata)
- 1–2 tsp Italian herbs (oregano, basil)
- Salt and freshly ground black pepper
- A handful of fresh parsley, chopped
- (optional: a splash of red wine or a pinch of sugar if sauce is too acidic)
Method
- Cook pasta in a large pot of salted water until al dente. Drain, reserving a bit of pasta water.
- In a large skillet, warm olive oil over medium heat. Add garlic and onion, sauté until soft and fragrant.
- Add Kojibar Minced and cook for about 5–7 minutes, letting it brown nicely and release its flavour.
- Stir in tomato sauce and Italian herbs. If the sauce seems too thick, add a splash of reserved pasta water for creaminess.
- Season with salt and pepper. Simmer gently for 8 to 10 minutes so the flavours meld.
- Remove from heat, sprinkle with fresh parsley, and serve over warm pasta.
Pro tip: For even richer flavour, finish with a drizzle of extra virgin olive oil or a sprinkle of plant-based Parmesan.
Order Kojibar Minced online HERE.
