Recipe: Vegan Spaghetti Bolognese

Vegan Spag Bol

This vegan Spaghetti Bolognese replaces the meat with lentils, carrots, mushrooms, and walnuts and will serve six to eight, or possibly even more, depending on how much spaghetti you use. Any unused portions can be safely placed in Tupperware then refrigerated or frozen. As long as the container is air-tight then it should still be good to eat five days later.
Course Main Course
Cuisine Italian
Keyword bolognese, carrot, Freeze, spaghetti, vegan, walnut
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Cost £10

Ingredients

  • 50 g walnuts crushed
  • 2 tbsp olive oil
  • 1 onion diced
  • 1 medium carrot diced
  • 1 punnet of mushrooms 250g
  • 2 cloves of garlic minced
  • 1 tablespoon chopped rosemary
  • 1 tbsp balsamic vinegar
  • 1 tbsp umami seasoning preferably Yondu vegetable umami or miso paste
  • 1 can chopped tomatoes
  • 2 cans of green lentils
  • 1 tbsp tomato paste
  • A small packet of cherry tomatoes 250g
  • Spaghetti – use your own discretion based on how many meals you’d like to make but aim for about 70g per serving
  • Basil leaves
  • Crushed red peppercorns
  • Vegan cheese e.g. prosociano

Instructions

  • Rinse and drain the lentils.
  • Heat the oil in a large pot over medium heat.
  • Add the onion and carrot then cook for around 3 minutes.
  • Slice then add the mushrooms and continue to cook until the carrots are soft.
  • Add chopped rosemary and crushed walnuts, then stir together.
  • Add the garlic, balsamic vinegar, and the umami seasoning and give it another stir.
  • Now add the tomatoes, lentils, tomato paste, and fresh cherry tomatoes, then stir again.
  • Simmer the sauce for about 20 minutes, until it thickens.
  • Bring a large pot of salted water to a boil.
  • Cook the pasta according to the instructions on the package.
  • Drain and add the pasta to the pan with the sauce.
  • Serve with fresh basil to provide an added meaty taste, and crushed red peppercorns for added oomph, and if you have vegan parmesan grate some on top to complete your meal.

Follow us on Twitter for more interviews, reviews, competitions, and news.


Read the May 2021 issue of SNACK magazine on your tablet, mobile, or pc.

  • Writes about food and travel at Foodie Explorers website. Can be mostly found cuddling cats, watching crime documentaries and drinking a beer.

You May Also Like

Recipe: Simple Pumpkin, Ginger, and apple soup (vegan)

It’s starting to get dark earlier and there’s a nip in the air, so ...

Recipe: Cosy Courgette and Pea Soup

It’s starting to get dark earlier and there’s a nip in the air, so ...

Recipe: Custard Creams

Custard Cream Biscuits How can you top a classic like the Empire biscuits recipe ...

Recipe: Simple Herb Roasted Spatchcock Chicken

SIMPLE HERB ROASTED SPATCHCOCK CHICKEN This herb roasted spatchcock chicken is fragrant with rosemary, ...

Cheap student recipes

Budget Recipe: Spicy Peanut Butter and Garlic Stir Fry

Spicy Peanut Butter and Garlic Stir Fry (SERVES 2) Time: 15 MINUTES     ...

Recipe: Vegan Peanut Butter and Banana Cupcakes

Vegan Peanut Butter and Banana Cupcakes Peanut butter and banana make a great team. ...

Simple & Tasty: Empire Biscuit Recipe

This Empire Biscuit recipe is quick, cheap, tasty, and easy. All you’ll need to ...

Roasted Cauliflower (or whatever veg you want) Korma

A recipe for making Cauliflower Korma which is an easy to make curry. Add ...

Recipe: Matcha Blondies

Matcha Blondies Apparently the world’s first brownies were actually blondies. It was legendary American ...

Get SNACK magazine in your inbox. Free

 

Keep up to date with all the gigs, events, and news coming out of lockdown.