Vegan red lentil bolognese

Vegan red lentil bolognese

It’s official, veganmania is in full swing, and it looks like she’s cool, young and beautiful. Whereas vegetarianism is still an old hippy, who doesn’t wash his hair. Why are we still so uncool? Plant-based burgers, vegan cheese and even vegan Happy Meals are popping up on menus across the land, and I still get risotto?! It’s so unfair! Don’t get me wrong, I’m appreciating the ever-expanding vegan menus with offerings that are more exciting and innovative – but where is vegetarian revolution? Stuffed peppers and goat cheese tarts are still thrust upon me at any given moment, as it seems our time in the sun has been eclipsed. Restaurants are killing two birds with one stone, and I don’t blame them, but it would be nice to have some sort of renaissance. Well, if you can’t beat them, join them. Here’s a vegan spaghetti Bolognese, because apparently I’m vegan now.


Vegan red lentil bolognese
Serves 4-6 / Hands on time 30 mins / Total time 1 hr 10 mins / V Vn Df Gf* 
1 tsp rapeseed oil
1 large white onion, peeled and diced
2 carrots, peeled and diced
2 celery sticks, diced
2 garlic cloves, peeled and diced
1 can plum tomatoes
250g red lentils
1 tbs tomato purée
¼ tsp ground nutmeg
2 tsp dried oregano
2 tsp dried parsley
700ml vegetable stock, I use 1 Knorr stock pots
3 tbs vegan red wine (optional)
8 cherry tomatoes, sliced in half
300g wholewheat spaghetti or gluten free alternative (75g per person)
Extra virgin olive oil to serve
Fresh basil leaves to serve (optional)


TIP: This recipe makes A LOT! So unless you’re making it for six people, it’s a good idea to freeze what you don’t eat. To freeze, cool fully before spooning into bags or Tupperware. Freeze for up to 3 months. 


Method
1. In a large cooking pot, sweat the diced onion, carrots, celery and garlic together in a tsp of oil over a low heat. Season well with salt, put the lid on, and sweat for 15 mins, stirring occasionally.
2. Add the tomato purée and the tinned tomatoes. Break the tomatoes up a bit with a spoon before pouring over the stock, wine, lentils, cherry tomatoes and sprinkle over the oregano, parsley and the nutmeg. Season well with salt and pepper and bring to the boil.
3. Once boiling, turn the heat down and simmer for 25 mins with the lid on, stirring occasionally to dislodge any lentils stuck at the bottom.
4. After 25 mins, keep the bolognese cooking and fill a large saucepan with boiling water and add 300g of wholewheat spaghetti. Season the water well with salt and boil the pasta for 10-12 minutes (or according to the packet instructions).
5. Once the pasta is cooked, take off the heat along with the bolognese. Drain the pasta and divide into bowls. Top the spaghetti with the bolognese and serve drizzled with olive oil and topped with a good crack of black pepper and  fresh basil leaves.

Vegan red lentil bolognese

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Vn– Vegan    Df– Dairy free
Gf– I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label. Please substitute wholewheat pasta for a gluten free alternative.
 The bolognese sauce is suitable for home freezing once cooled. Consume within 3 months.



 

10 thoughts on “Vegan red lentil bolognese

  1. I like lentils, in fact all the pulses, so this looks like a great idea for our ‘no meat’ days. But I’m not vegetarian, let alone vegan, so I’d probably sprinkle with a load of proper parmesan.

    Liked by 2 people

    1. Bravo Chris 🎉🎉🎉 I was just thinking about what to have for dinner tomorrow – lentil bolognese it is! Thank you for your comment and I’m glad you enjoyed your dinner 🙌🏼

      Like

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