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Umami Bomb Bolognese

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Regular price €9,00
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Packed to the brim with just about every umami-trick in the book, it's all about big flavours in our super-popular take on the classic. 
There’s a heavily caramelised mirepoix of onion, carrot and celery, a hefty swig of (vegan) red wine and balsamic vinegar, handfuls of dried mushrooms (whizzed into a powder before being scooped through), and more unlikely savoury gold nuggets like miso, ketchup and harissa. No wonder our Bolo gets rave reviews left, front & centre!
 
  • Generously serves 1 person (400g)
  • Serve with: pasta pasta!
  • Vegan & gluten-free
  • Allergens: celery, mustard, soy, sulphites, rice
    Please note: may contain traces of all allergens.

Instructions for preparation:
Simply take your packet of Solid Stash from the freezer, remove from packaging and place frozen into a casserole or microwave dish. Add 1-2 tbsp water & warm on stove (medium heat) / in microwave, often stirring carefully, until piping hot throughout (10-15 min).

How to cook the perfect pasta:
  • Make sure your pasta water is very salty – it should almost taste like the sea!
  • Near the end of the pasta’s cooking time, scoop out a cupful of starchy cooking water.
  • Cook your pasta until almost al dente, and then mix in with the sauce over a low heat.
  • Add in a little glug of the cooking water you saved to make it all come together.
  • Cook for a minute or so more, then take off the heat and serve.

Pimping - tips for taking your Stash to the next level: 
If you have time, why not pick up one or more of these items from the shop so you are ready to pimp your meal? :)

  • Drizzle generously with your best extra virgin olive oil
  • Tear in some fresh basil
  • Grate over lots of fresh (veggie) parmesan, or if you’re vegan: try nutritional yeast (edelgist) for a similar umami/cheesy funkiness
  • Stir a touch of soy sauce through your Bolognese for extra umami (don’t overdo it – it’s salty!)
  • Take the whole thing next level: why not use your Bolognese as a base for an epic lasagne or moussaka? If you can’t be bothered making a bechamel (white sauce), just use well-seasoned ricotta (or vegan alternative) instead.

 

How to store your Solid Stash:

Please make sure your Solid Stash goes straight into the freezer without delay after delivery/collection, and that it is stored at maximum -18° C at all times. If you are transporting your Stash, please ensure it remains frozen and at a steady temperature during transport (which should be as short as possible), and utilise appropriate cooling kit for this. Once defrosted eat within 24 hours and do not refreeze. Consume within 6 months after preparation date.

 

Typical ingredients:
Subject to change - please refer to product label for exact list.

Tomatoes (contains citric acid E330), onions, red lentils, vegan wine (sulphites, alcohol), carrots, red & yellow peppers, aubergine, celery, mushrooms, ketchup (tomatoes, vinegar, sugar, salt, spice & herb extracts (incl. celery), spices), miso (soy beans, rice, salt, rice malt, alcohol), garlic, harissa (red hot pepper, garlic, coriander, salt, caraway, E330), balsamic vinegar (sulphites), dried and fresh herbs, sugar, salt.

 

Nutritional information:

 

per 100g

per portion of 400g

Energy (kcal)

137

549

Protein (g)

4.23

16.92

Salt (g)

0.272

1.088

Total fats (g)

6.94

27.76

Saturated fats (g)

1.044
4.176

 

 

*Bonus* The background story:

When the Boy decided to go fully vegetarian, about seven years ago now, I felt like an upset toddler whose favourite toy had been taken away. I may even – in true toddler style – have thrown a small tantrum.

It didn’t take long before I realised, however, that removing meat and fish from our kitchen in fact really wasn’t the limitation on my cooking abilities that I had so bitterly mourned. Quite the contrary: it turned out to be an enrichment, forcing me to well and truly step out of my culinary comfort zone and embrace all sorts of new cuisines, ingredients, and techniques.

The main quest in our new way of cooking and eating is always the same: to reach optimum levels of deliciousness through flavour, texture, colour, contrast and: umami. There is a lot to be said about this, but let’s focus on that last word: umami.

Umami, the “fifth taste” (after salt, sweet, bitter sour) according to Merriam-Webster “is often described as a meaty flavour and is particularly strong in aged or fermented products, like cheese and wine” – in other words: savoury. Quite clearly it is also one of the things that makes roasted meat so dang delicious.

And so for dishes where no meat is involved, hacks need to be put in place to make sure Queen Umami can still reign.

My version here is first of all just effing delicious, but it’s also totally vegan and gluten free, and packed to the brim with just about every umami-trick in my book. There’s a heavily caramelised mirepoix of onion, carrot and celery, a hefty swig of (vegan) red wine and balsamic vinegar, handfuls of dried mushrooms (whizzed into a powder before being scooped through), and more unlikely savoury gold nuggets like miso, ketchup and harissa. The only thing that’s missing is a good swig of soy sauce and a massive grating of (veggie) parmesan, but hey: trying to keep things vegan and gluten free here.

To cut a long story short: I think every freezer should at least have some good ol’ Bolognese sauce stashed into it for those nights after a long day at work when only a big bowl of pasta will do. And I promise you: this bowl of pasta, it will do.

Bon appetit and definitely let us know what you think! 

Lily x