Occasional vegetarian options and a Plant based bolognese!

I am in my fourth month of my health journey. Recently I have been having some vegetarian options. Only occasionally. However I have really enjoyed them.

I love being plant based but I did miss the occasional egg or egg based product, mayo being the main thing I missed. I don’t eat it much but there were a few times I just felt it was missing from a sarnie or salad and soya yoghurt or vegan mayo just didn’t hit the spot.

After four months it is fair to say as a health journey The gains have been small. Tiny infact. At first I focussed on those small wins ( that’s how I cope with chronic illness) but over a longer time there was no more gains. Infact I have had to have my blood pressure medication increased! Grrr

I don’t really understand why some people make this change and become their best within days and others get no better. I even started looking into Paleo but honestly I cannot eat meat now and I know for certain my stomach could not handle high fat consumption on a daily basis!

So I believe I have found my balance. It is so important to have joy and be relaxed around food,especially when dealing with chronic ill health. I don’t know what label I would come under plant based flexitarian? Strict vegetarian? Who cares. I do hope that this way of eating prevents future diabetic complications. I wish this way of eating improved FND but it really didn’t. Not a bit.

Recently my home carer helped me make Bolognese. A beef one for my family and a veggie/plant based one for me. On eating it I found the tomato a little over powering . So last night when I took a portion from the freezer to heat I added peas and sweet corn it was really nice. I have added the peas and sweet corn to the recipe.

Here is the pic from a couple weeks ago. The plant based one is at the back and the beef version is at the front. They both look remarkably similar.

300g mushrooms minced

200g walnuts minced

1 onion finely chopped

1 stalk celery finely chopped

4 cloves garlic finely chopped

1/2 cup of out lentils

1 1/2 tins tomatoes

1 tin of sweet corn

1 cup of frozen peas

1 1/2 empty tomato tin of water

2 stock cubes

1/2 tsp mustard powder

1/2 tsp turmeric

1 tsp smoked paprika

1 tbs basil

1/2 tbs oregano

1 tsp thyme

Soy sauce

Vegetable oil


  1. Heat oil in a pan
  2. Mince mushrooms in a food processor add to pan and start to sautee
  3. Mince walnuts in the food processor with smoked paprika and soy sauce. Add to pan and cook along with the mushrooms.
  4. Add the onion and garlic and celery. Continue to cook.
  5. Add 1 1/2 tins tomatoes, water tomato puree, herbs,spices and lentils
  6. Cook until tender.
  7. Add peas and sweet corn and cook until heated through.
  8. Add salt n pepper to taste.
  9. Serve with your choice of pasta.

One Comment Add yours

  1. mistimaan says:

    Nice recipe


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