SPAGHETTI BOLOGNESE!

Super easy to make. With banana peel.

Here is another food adventure featuring the rising star of the vegan ingredients: banana peels! You guys asked me so much to make this and Julien Solomita made it totally wrong so we are here to save him! And to show the world that banana peels rock! :)I have also found some interesting information about banana peels and its nutrition facts here. I hope you guys enjoy it! Much love!

Enough chitchat! Here is the recipe!

• Spaghetti pasta
• 1 tablespoon olive oil
• 1 tablespoon vegan butter
• 1 can Italian peeled tomatoes
• 3 large banana peels
• 2 cups of shredded mushrooms (optional but recommended)
• 1 tablespoon tomato paste
• 2 cloves of garlic
• 1 cup of mirepoix
• 1/2 cup of water
• 1 teaspoon vegetable bouillon
• 1 teaspoon mushroom powder
• 1/4 teaspoon (or less) liquid smoke or smoked paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon dark soy sauce
• 1 small cube of vegan dark chocolate
• 1/3 cup of unsweetened plant-based milk or cream
• A bunch of fresh basil
• 1 sprig of fresh thyme

Instructions

  • 1.
    Peel the bananas, scrape the white internal part of the peels, then shred them with a fork then cut them so the peels don't get too long. Reserve.
  • 2.
    In medium-low heat, add the butter and olive oil to a pan, when heated add the mirepoix, saute until golden brown, about 7 minutes. Add the garlic, saute for 40 seconds. Add the mushrooms, a pinch of salt then saute until the mushroom release all the water and turn brown, it will be about 6,7 minutes more, in medium-low heat.
  • 3.
    Add the banana peels, the thyme, vegetable bouillon, black pepper, mushroom powder, dark soy sauce, liquid smoke, and saute for 1 minute, add the water, saute for 3 minutes. Then add the tomatoes and the dark chocolate and let it cook in low heat for 10 minutes.
  • 4.
    Add the plant-based milk, turn off the heat and serve over spaghetti pasta.
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