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https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
Recipes

Vegan Bolognese

Ingredients

  • Large Handful of Fresh Rosemary and Thyme
  • 1 Onion, Diced
  • 3 Cloves of Garlic, Minced
  • 2 Carrots, Peeled
  • 1 Stalk of Celery
  • 3 Tablespoons of Tomato Paste
  • 120g of Mushrooms
  • 1 Tin of Black or Green Lentils
  • 1/4 Cup of Balsamic Vinegar (60ml)
  • 2 Tins of Chopped Tomatoes
  • Handful of Fresh Basil
  • Salt & Pepper
  • Olive Oil

To Serve: Spiralized Courgette

We make this all the time at home, it’s definitely one of my weekly go-tos. I haven’t been eating meat for the last few months but I still crave the comfort and ‘meatiness’ of bolognese and this is seriously delicious. I like it really herby so the sauce is bursting with flavour and loads of lentil goodness.

Add the olive oil to a large pot on medium heat. Add in the onion and garlic and cook for a few minutes until the onions are nice and soft. Finely chop the rosemary and thyme leaves and add them in.

While that’s cooking, add the carrots, celery and mushroom to your food processor and pulse until finely chopped.

Add them to the pot and toss everything around. Season well with salt and pepper, then pour in the lentils (with their juices). Whisk together the tomato paste and balsamic vinegar and then add it to the pot, along with the tinned tomatoes.

Stir everything and then let it simmer away on medium-low heat for about 30 minutes.

I serve mine on top of raw spiralized courgette, the hot sauce softens the courgette to the perfect consistency when you pile it on top.

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11 Comments to Vegan Bolognese

  1. pinkiebag says:

    Oh aim going to give this a try.

  2. Maeve McErlean says:

    Is this dish suitable to be frozen?

  3. Carolyn says:

    Any suggestions to replace the mushrooms if you need them left out? Thanks

  4. Lucy says:

    Hello,
    Can you use dried lentils instead and let them cook in the sauce during the 30 minutes it is simmering?
    Thank you

  5. Shona says:

    I hate mushrooms! Anything I could swap them out for?

  6. Meliza Smith says:

    I made this tonight. I added the amount of balsamic vinegar as per recipe but it tasted very vinegary. Still delicious though. Would halve the balsamic next time.