Vegan Spaghetti Bolognese

Updated: Feb 11

As non vegans we used to love spaghetti bolognese and we knew we had to create a vegan version that would taste just as good or even better! This it it! A couple trials and errors later we have found the best way to make vegan spaghetti bolognese and it's a super easy and quick meal to cook up!


Ingredients:

300g spaghetti

1 cup green or brown lentils

3-4 garlic cloves

1 medium/large green onion

3 medium carrots

2 cans crushed tomatoes

500ml vegetable stock

6 bay leaves

1-2 tbsp paprika

1-2 tbsp cumin

A tiny bit of chili

Fresh basil


Topping:

Nutritional yeast or vegan parmesan


How To Cook:

Bring water to boil in a pot and add in 300g spaghetti once the water is boiling. Then add in a tiny bit of salt. Once they’re al dente or as soft as you like them, take them of the heat and put aside.


Chop and grate the garlic, onion and carrots. Add it to a pot and fry for a couple of minutes. Meanwhile boil water for the vegetable boullion or you can use vegetable stock as an alternative. Add the boullion or stock to the pot and stir. Once it’s well mixed add in the green or brown lentils and stir again. Let it simmer for a while until the lentils are more soft then add in the crushed tomatoes and stir again. Add in the bay leaves, spices and a large handful fresh basil. Let it simmer until the lentils are ready.


Just like that! Now you have the yummiest spaghetti bolognese for a couple of days on the road (or at home). To give it a little extra add some nutritional yeast or vegan parmesan cheese on top.

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