Updated: Feb 14
No vegan repertoire is complete without a classic bolognese. Lentils are a great alternative to ground mince in this Italian classic, plus it is full of protein and flavour. Great with spaghetti, linguine, fusilli and all pasta alike. This also works well as a filling for lasagna.
1 Packet of puy lentils
300g Chestnut mushrooms chopped fine or a quick pulse in the blender (to resemble ground mince)
1 Large white onion, chopped
5 Garlic cloves, finely chopped or minced
2 Tins of chopped tomatoes
1 Carrot, grated
1 Red pepper, chopped
1 Red chilli, finely chopped
1/4 Cup of good quality vegan red wine, in this case, Rioja
1 Tbsp of tomato puree
1 vegetable stock cube, dissolved in 200mm water
1 tsp of oregano
1 tsp of garlic powder
1 tsp of onion powder
Good pinch of salt & pepper
To begin with, saute the chopped onion over a medium heat with a pinch of salt until they start to turn translucent. Add in the finely chopped mushrooms and the carrot and saute for 1 minute. Add the minced garlic, garlic powder, onion powder, chilli and oregano and stir for around 30 seconds. Add in the red wine and cook off the alcohol for 1 minute.
Now add in the red pepper and the vegetable stock, it should be smelling amazing right now! Add to the pan the tinned chopped tomatoes, the puy lentils, tomato puree and give it a good stir.
Let the bolognese simmer for around 15 minutes and stir occasionally (lentils have a tendency to fall to the bottom and stick to the pan). When the bolognese starts to thicken, turn off the heat and add to your favourite cooked pasta.
Serve with lashings of Nutty Parm, enjoy!