Veggie Bolognese

1: Place the water into mixing bowl and start Kettle/100°C. Once boiling, pour water over lentils, set aside to soak. Discard any water in bowl.

2: Place 30g water into mixing bowl. Insert simmering basket and weigh fresh mushrooms into it, then steam for 3 min/Varoma/speed soft. Remove simmering basket with aid of spatula and set aside. Empty mixing bowl.

3: Place 20g of the oil and steamed mushrooms into mixing bowl, then start High Temp. Place in a bowl and set aside.

4: Place remaining 20g oil, onion, carrot, garlic, wine and vegetable peelings/trimmings into mixing bowl, then start High Temp.

5: Using simmering basket, drain soaked mushrooms then the soaked lentils. Add drained lentils, tomato paste, stock paste, tomatoes, remaining 350 g water and reserved sautéed mushrooms to mixing bowl. Stir with aid of spatula, then start Slow Cook for 2h 30 min/95°C.

6: Season with salt & pepper, stir to combine. Serve over cooked pasta, topped with vegan parmesan.