Craving the timeless flavours of a classic Bolognese but looking for a delightful vegan alternative? This ‘World Vegan Day,’ we satisfy your taste buds with our hearty Lentil Vegan Pasta Bolognese! Bursting with protein-packed lentils and a medley of fresh vegetables, this dish offers a delicious and sustainable twist on a beloved favourite. Join us in celebrating ‘World Vegan Day’ by following the recipe below and treat your palate to a mouthwatering feast!
VEGAN PASTA BOLOGNESE
Ingredients:
- 2 tbsp Rapeseed oil
- 1 onion,finely chopped
- 2 celery stalk, finely chopped
- 2 peppers, chopped
- 2 garlic cloves, minced
- 200ml vegetable stock
- 1 red chilli, finely diced
- 2 tbsp. paprika
- 2 tbsp. dried oregano
- 2 tbsp of brown sugar
- 1 tsp sea salt and
- 1 tsp black pepper
- 100g tomato paste
- 400g chopped tomatoes
- 150g green puy lentils
- 500g spaghetti fresh basil
Method:
- In separate pot cook the Puy lentils on a medium heat and with water for approx 15 minutes or until they start to break down.Once cooked drain and rinse the lentils.
- Heat a large pan over a meduim heat and add the oil. Once hot add onions, mushrooms, garlic, chilli, carrots and celery and sauté until translucent and soft, stirring occasionally.
- Add the herbs, paprika and peppers and cook for 2 minutes then add the tomato paste and cook until darker in colour. Pour in the chopped tomoatoes and add the vegetable stock, handful chopped basil,sugar, salt and black pepper. Simmer on low heat another 15 minutes. Meanwhile, bring a large pot of water to a boil and salt generously.
- Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). Drain the pasta and set aside. Add the cooked Lentils to the tomato vegetable mixture and cook for a further 5 mins.
- Season and serve the lentil bolognese over the pasta. Garnish with fresh basil and enjoy!
Note:
Read the package ingredients to ensure the pasta is egg-free!
