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Vegan Bolognese with Spaghetti

This Vegan Bolognese is a hearty and flavorful dish that’s easy to toss together. A dinner dish bursting with flavor and chock-full of vegetables, for one very satisfying meal. Bolognese is known worldwide and loved by adults and children alike. I’ve always been a huge fan of Italian dishes. I loved
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Serves

4 Servings

Cooking Time

30 minutes

Meal Type

MAIN COURSE

INGREDIENTS

  • Ingredients
  • 1 tbsp oil
  • 1 medium onion finely diced
  • 280gm mushrooms finely diced
  • 2 medium (200 carrots finely grated
  • 4 cloves garlic crushed
  • 2 tsp Italian seasoning or use 1 tsp each of dried oregano and basil
  • 1 tsp sugar or sweetener of choice
  • Pinch of red pepper flakes or to taste
  • Salt and black pepper to taste
  • 1tbsp paprika
  • 3 cups tomato puree or tomato sauce
  • 2 cups vegetable broth
  • 1 cup brown lentils (whole masoor), soaked
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1/2 cup almond or coconut milk
  • 1 tsp cornstarch
  • 225gms spaghetti or pasta of choice
  • parmesan cheese for garnishing

PREPARATION

  1. 1

    Method:.
  2. 2

    Soak the brown lentils in lukewarm wateHeat oil in a pan or pot over medium heaAdd onion, mushrooms, and carrotSauté for 3-4 minuteStir in garlic, sweetener, and all spiceSauté for a further one minute, stirring frequentlAdd tomato puree, vegetable broth, the bay leaf, and the drained lentilStir to combinBring to a boil and let simmer for 20 minutes or until the lentils are tendeMeanwhile, cook your favorite pasta or spaghetti as per package instructionAdd soy sauce and balsamic vinegaMix the almond milk and cornstarch in a small bowl and add the mixture to the paTaste and adjust seasoningAdd more salt/pepper/spices to tastAlso, add more vegetable broth if needeServe the lentil bolognese in bowls over pasta and sprinkle Parmesan.
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