Mamma mia! Glenys Hierzer’s vegetarian spaghetti bolognaise passes taste test

BRADBURY’s Glenys Hierzer promises her vegetarian spaghetti bolognaise tastes just like the real thing.

Glenys Hierzer, who runs Macarthur Vegetarians, said her vegetarian spaghetti bolognese is easy to make and delicious. Picture: Tim Clapin

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BRADBURY’s Glenys Hierzer promises her vegetarian spaghetti bolognaise tastes just like the real thing.

Ms Hierzer, who runs Macarthur Vegetarians, learned to make the dish from an Italian when she was in Italy one year.

“Though, of course, that dish was made with meat and I thought I’d try and see whether it could adapt well,’’ she said.

“It does, extremely well, but you do need to pre-cook the Textured Vegetable Protein (TVP) first. Once you’ve done that, the finished dish tastes just like the real thing. ‘’

She said all of the family love the dish and the recipe is relatively simple and virtually fool proof.

“Of course it’s just trial and error to get the flavours exactly as you like them but it’s worth the effort,’’ she said.

Glenys Hierzer said her family love the dish and it is relatively simple to make.

She said Macarthur Vegetarians are a lively and friendly group of vegetarians, vegans and those wanting to embrace this fast-growing lifestyle.

“Vegetarian and vegan food is becoming more and more popular,’’ she said. “ People are becoming more aware of the cruelty involved in factory farming and slaughtering, and of the damage it causes to the environment but they often don’t know what to cook.’’

She said people could buy TVP in supermarkets, but more usually in health food stores or vegetarian grocers like the ones in Cabramatta.

“Macarthur Vegetarians has a good mix of nationalities and age groups,’’ she said.

“More people are also coming to realise that their diets affect their health so they come along to us to see what we eat.’’

Cook the spaghetti to your liking and serve hot with the sauce.

VEGETARIAN SPAGHETTI BOLOGNAISE

Ingredients:

100g TVP (Textured Vegetable Protein) mince; 1 large onion, chopped, 1 clove garlic, crushed;

1 green capsicum, cored and chopped; 1tbsp olive oil; 1 tin chopped tomatoes plus 1 tin water; 2 tbsp tomato paste, 1 tsp mixed herbs; 1 Massel beef-style stock cube; 1 tbsp Massel Supergravy granules supreme; 2 dashes soy sauce

Method:

The TVP has a very starchy taste if you use it directly so I put 100g in a pan with plenty of water with 1 tsp Vegemite/Marmite and bring to the boil, then lower to a brisk simmer for 20 minutes. Drain and use as normal.

Heat the oil in a heavy-bottomed pan and add onion, garlic and capsicum and cook until the onion is transparent.

Add the TVP, chopped tomatoes, can of water, mixed herbs, stock cube, soy sauce and tomato paste.

Bring to the boil and cook gently for 30 minutes.

If you want the sauce thicker, blend the gravy granules with a little cold water and add. Season to taste.

Cook the spaghetti to your liking. Drain and then serve with the bolognaise sauce.