We all know that pasta is a dish that can rarely fail you even if you are not a pro at making it. It literally requires very little to serve as the perfect comfort food. The good news is, when it’s given the vegan makeover, it becomes a healthy comfort food!
We’ve given spaghetti Bolognaise – everyone’s favorite pasta dish – the vegan treatment and is so full-packed of texture and flavor that no one is going to miss the meat in it! Featuring lentils and eggplant, this vegan Bolognese is filling, satisfying, and simply mouthwatering!
BEST EVER Vegan Bolognaise
2 tablespoons olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
200g Swiss brown mushrooms, chopped
1 medium eggplant, cut into 1cm pieces
2 tablespoons tomato paste
400g can diced tomatoes
250ml (1 cup) Massel vegetable liquid stock
2 teaspoons dried Italian herbs
3 teaspoons balsamic vinegar
2 teaspoons maple syrup
400g can brown lentils, drained, rinsed
Cooked spaghetti, to serve
Finely shredded vegan cheese, to serve (optional)
1/4 cup finely chopped fresh continental parsley
1 lemon, finely grated rind
Small pinch of dried chilli flakes, to taste
Heat the oil in a large deep frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring often, for 10 minutes or until soft and lightly coloured. Add the garlic and stir for 1 minute or until aromatic. Add the mushroom and eggplant and cook, stirring occasionally, for 5 minutes or until softened.
Add the tomato paste and stir to coat. Stir in the tomatoes, stock and herbs. Cover and bring to a simmer. Cook for 10 minutes or until thickened slightly. Stir in the balsamic vinegar and maple syrup. Add the lentils and stir until heated through. Season.
To make the gremolata, combine the parsley, lemon rind and chilli flakes in a small bowl.
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