This recipe is in collaboration with High Street TV
We all remember the NutriBullet, right? It’s been the must have piece of kitchen equipment for like.. 5 years? It came onto my radar after the Queens of ‘clean eating’ took the product under their wing in the early days of green smoothies, energy balls and from-scratch hummuses and pestos. While I have no desire to be affiliated with the clean eating world, I can appreciate a high speed blender as much as the next food obsessed millenial. It’s for this reason that I’m delighted to be involved in the #VegOut campaign for their brand new product, the VeggieBullet..
The VeggieBullet is a new 3 in 1 kitchen tool that slices, shreds and spiralises vegetables in what feels like record time. We’ll focus on the slicing and shredding tools in another recipe later this week, today we’re going to explore the machine’s spiralising powers.
I’d be lying if I said this was an out of the box product. There’s a lot of set up and assembly happening the first time you use the Bullet, and I had to go into the living room and grumble a bit until Tom took the hint and came to help me – in my defence I was off the back of a full shift at work and then hours of helping my Mum pack up her place to move. The instructions are easy enough to follow though, and once you’re up and running the speed of food prep is really something. Two sweet potatoes were turned into veggie noodles in about one minute, perhaps less than. Just be wary of the fact that you need a little bit of focus and energy to get your head around this piece of kit the first time you reach for it.
What I really like about the result from the VeggieBullet in comparison with other spiralising tools that I’ve used is the quality of noodle. They come out thin therefore easy to cook through relatively quickly, and there’s no rubbish grated sweet potato bits or short and pathetic noodles, the whole vegetable is used efficiently for long, satisfying, curly, noodly strands.
It’s worth remembering before you read this, by the way, that I make no attempt at authenticity with this bolognese. It’s really only called bolognese because it most closely resembles the meat recipe my Nan always used from the Hamlyn all colour cookbook and it’s a word globally recognised to mean tomatoey thing that goes with pasta. So if you’re Italian and we’re friends and you don’t want to hate me forever, it might be worth looking away now to retain our positive relationship.
Serves 2 generously with a little leftover or 4 with more sensible portions (double up the sweet potato if feeding 4)
250g chestnut mushrooms
1 can peeled plum tomatoes
1 white onion, diced
1 carrot, peeled
1 stick celery, topped and tailed
2 garlic cloves, minced
1 veg stock cube
1/2 tsp dried oregano
chilli flakes, marmite, sugar and HP sauce to taste
2 medium sweet potatoes
- Fit your VeggieBullet with the slicer attachment and use it to quickly slice your carrot and celery. The harder/faster you push the veg down through the blade, the thinner it will be.
- Heat a good splash of oil in a heavy based or non stick pan and cook the onions, carrot, celery and garlic on a medium/low heat until beginning to colour.
- While your first veggies are cooking, dice the mushrooms much smaller than you would if you were making pretty much any other kind of mushroom dish. You want like half centimetre cubes.
- Add the mushrooms to the other vegetables when they’ve started to get some colour on them and leave them to cook, stirring occasionally, until the moisture has been released and then evapourated and the shrooms are looking golden.
- Pour in the tinned tomatoes then pop the stock cube in the empty can, pour over just boiled water until the can is two thirds full, give it a stir and pour that into your pan with the tomatoes.
- Season as desired. Personally, when I’m trying to give a meat free sauce that deep, dark flavour, I go for 1 teaspoon of marmite, a squeeze of HP sauce and just a pinch of sugar. Also add a few shakes each of oregano and chilli flakes.
- Let it come to the boil, then turn the heat way down low and let it simmer away while you get on with your sweet potatoes.
- Fit the spiraliser attachment and blade to your VeggieBullet and spiralise two sweet potatoes, skin on.
- Check on your sauce, if it’s starting to thicken up and you’re happy with the taste, you’re ready to fry your pretend pasta.
- Drizzle a big non-stick pan with some veg oil and cook the spiralised sweet potato on a high heat, stirring all the time (I use tongs for this) for about 10 minutes or until soft.
- Serve the spiralised sweet potato topped with the veggie bolognese and scatter with a generous helping of grated cheddar, if you fancy it.
Keep your eye out for my next Veggie Bullet recipe in the #VegOut campaign – and if you fancy grabbing one for yourself, you can find it at High Street TV for £149.99.