Sunday, 20 May 2018

Vegan Lentil Bolognese

Making bolognese is somewhat of a staple for me, it's one of the easiest recipes to make and no matter what your cooking ability it's a delicious meal you can rustle up in no time at all. However, a traditional bolognese calls for mince and as a vegan I'm not for that! So I figured why not substitute lentils in place of the mince and make it to my usual recipe and see how it turned out, and I was very pleased with the results!

Vegan Lentil Bolognese
I fed this lentil bolognese to a group of meat-eaters and all of them said they much preferred this to "normal" mince based bolognese, as it was much lighter and didn't cause all of those nasty digestive issues that eating meat can cause - win for the vegans!

I really hope you try out this recipe and like it, be sure to leave a comment down below if you do and let me know how it went!

Vegan Lentil Bolognese


Total time: 35 Minutes
Yield: 6 Portions
Ingredients

  • 500g Red Split Lentils
  • 2 Large Brown Onions, diced
  • 1 Large Carrot, peeled and chopped into small cubes
  • 200g Mushrooms, chopped
  • 2 Tbsp Garlic
  • 1 Tsp Oregano
  • 1 Tsp Basil
  • 1 Tsp Mixed Herbs
  • 1 Tbsp Tomato Purée
  • 2 Vegetable Stock Cubes
  • 800g Chopped Tomatoes
Cooking Directions

  1. Begin by boiling the lentils, you should do this for at least 20 minutes until they are soft (alternatively you can soak them in water overnight).
  2. Whilst your lentils are boiling, heat a little olive oil in a large and deep frying pan.
  3. Fry the onions and mushrooms for a few minutes with the garlic, herbs and tomato purée.
  4. Add the chopped carrots, stock cubes and chopped tomatoes.
  5. Once the lentils have softened add them to the pan and give it a good stir.
  6. Let the bolognese cook for around 15 minutes, until the ingredients are well mixed together.
  7. Serve with pasta, garlic bread or anything you fancy!

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