Image borrowed from original site
Adapted from Original Recipe:
https://realfood.tesco.com/recipes/vegan-spaghetti-bolognese.html
PREP: 30 MINUTES | COOK: 30 MINUTES | SERVES: 6
Ingredients:
- 1 tsp olive oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 1 large carrot, grated
- 160ml red wine
- 2 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 1 tbsp balsamic vinegar
- 2 tsp dried oregano
- 100g mushrooms, diced
- 1 aubergine, diced
- 1 zucchini, grated
- 1 x 400g tin brown lentils
- 700ml passata
- 1 vegetable stock cube
- 300g spaghetti, to serve (or use GF option)
- fresh basil, to serve (optional)
Method:
- Salt diced aubergine for 30 minutes and then roast on 180c for 30-40 mins
- Meanwhile, heat the oil in a large saucepan over a medium heat. Add the onion, garlic, celery, zucchini and carrot and cook gently for 10 mins, stirring regularly, until softened. Pour in the wine and let it reduce for 2-3 mins then stir in the tomato purée, vinegar and oregano. Cook for 1 min, then add the mushrooms, aubergine, lentils, pasta, stock cube and 200ml water.
- Bring to a boil then reduce the heat to a gentle simmer. Cover the pan loosely and cook for 40-50 mins until the sauce has thickened to your desired consistency. Stir often and add a splash more water if the sauce starts to catch on the bottom of the pan.
- Meanwhile, cook the pasta to pack instructions. Garnish with a few fresh basil leaves, if you like.
My comments:
- Make a white sauce to serve on top (even using plant based butter and milk to keep vegan) to make it even yummier
- This meal is in pretty high rotation in our house and it freezes so well that I make a really large batch and keep some on hand in the freezer for those times I’m running behind or to take camping with us
- I use spiral pasta instead of spaghetti purely because that’s Levi’s favourite, but you could use any type you prefer