Categories


Authors

TGE Recipe: Veggie/Vegan 'Spag Bol' with Doe

TGE Recipe: Veggie/Vegan 'Spag Bol' with Doe

Welcome to TGE Recipes, a place where our favorite bands share the secrets straight from their kitchens. Think your favorite Food Network show except on a purple blog. Today we welcome Doe.

05-Finished!.jpg

Preorder their album Grow Into It out 9/28 on Topshelf.

Catch them on tour in the UK/EU beginning 9/29.

Veggie/Vegan 'Spag Bol'

Hello! I’ve been making this bolognese for loved ones since I was 18 and this is the first time I’ve written it down. I first made it for my friend Chris who I shared a flat with. He’s dead now, but it wasn’t because of the food. There’s a Doe song about Chris called C.A.E, go listen to it. I miss that bastard dearly and think of him every time I cook this.

Oh, and all the measurements are in British, so if you’re of US inclination some Googlin’ might be in order.

Serves 4-5 hungry punks. Enjoy!

Ingredients

01-Ingredients.jpg
  • 2 onions, thinly chopped

  • 3 garlic cloves, crushed

  • 500g chestnut mushrooms, diced

  • 500g veggie or vegan mince

  • 2 tbsp dried mixed herbs

  • 3 tbsp olive oil

  • 500ml red wine

  • 1000g tomato passata

  • 1 tbsp garlic salt

  • 2 tbsp balsamic vinegar

  • 500g Veggie or Vegan mince

  • 2 tbsp balsamic vinegar

  • 2 teaspoons white sugar

  • Tobasco

  • Salt and Pepper

  • Spaghetti/Pasta/Whatever (you can put it on your cat for all I care)

Directions:

Heat 1 tbsp of the olive oil in a large pan that can hold a lot of sauce. Sauté the onions for about 2 minutes until slightly browned.

Add the garlic and sauté for a further minute.

Add the mushrooms, veggie/vegan mince and 1tbsp of the herbs, drizzle another tbsp of oil over the all that good shit and mix together. Add a generous grinding of black pepper and some salt too I guess. Crank the heat a little and fry until the mince looks edible/like it won’t kill you and the mushrooms look like younger versions of themselves.

02-Prep.jpg

Add the wine to the pan along with the other tbsp of herbs, then reduce the heat and simmer for 5 minutes.

Add passata, garlic salt, vinegar, remaining tbsp of olive oil and sugar. Stir it together like your life depends on it.

Add a little more salt and pepper and a few dollops of Tobasco, adjust to taste.

Keep the heat on low and leave the whole lot to simmer for 10 minutes, stirring occasionally. In the meantime, cook some pasta or whatever (I don’t need to tell you how, you’ve got this).

Eat, pray, love, vomit.

song premiere: "Xiu Xiu Fever Dream" - FEAR NOT OURSELVES ALONE

song premiere: "Xiu Xiu Fever Dream" - FEAR NOT OURSELVES ALONE

album of the week: You're A Shooting Star, I'm A Sinking Ship - Whitney Ballen

album of the week: You're A Shooting Star, I'm A Sinking Ship - Whitney Ballen