The Brightside - Lentil Bolognese From That Vegan Dad
The Brightside: Lentil Bolognese From That Vegan Dad
This lentil spaghetti bolognese recipe is a nutritious vegan twist on a classic dish, offering a rich blend of flavours and essential nutrients. Lentils are a powerhouse of plant-based protein, fibre, and iron, making them an excellent meat substitute in this hearty sauce.
Combined with diced tomatoes, vegetables, and nutritional yeast, this recipe serves as a versatile base for adding extra vegetables or seasonings, even though it's already simple and delicious on its own.
Nutritional yeast also adds a cheesy flavour while also supplying B vitamins, which are crucial for energy production and overall health, especially for those on a plant-based diet.
Paired with spaghetti and garnished with parsley, this lentil bolognese is not only easy to make but also a nourishing choice for anyone following a vegan diet or seeking a tasty meat-free option.
Lentil Bolognese
Ingredients:
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 can lentils, drained and rinsed
- 1 can diced tomatoes
- 2 cup vegetable stock
- 2 tbsp tomato paste
- 1 tbsp nutritional yeast
- 250g spaghetti
- Nutritional yeast and parsley to garnish
2. Stir in lentils, diced tomatoes, stock, tomato paste and nutritional yeast. Bring to a boil, reduce heat and simmer for about 20 minutes or until thick.
3. Cook pasta as per packet instructions, add sauce, mix and serve.
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Jack Rock - That Vegan Dad
Vegan recipes, vegan food guides, vegan parent guides, vegan blog writer, and vegan small business owner.
