Category: Dinner, Life Style Recipes, Light Dinners, Lunch, Meal Times, Pasta Recipe, Recipes, Summer Recipes, Vegan Recipes, Vegetarian
Cuisine: African, European, Italian/USA, Mediterranean, South African
Cooking Method: Stove Top
Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 10 Mins
An amazing Vegan way of Spaghetti Bolognese.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Heat the Olive oil in a large saucepan over a medium heat. Add the Onion, Celery and Carrot and cook gently for 10 minutes stirring regularly until softened. Pour in the Wine and let it reduce for 2 to 3 mins then stir in the Garlic, Tomato Purée, Vinegar and Oregano. Cook for 1 minute then add the Mushrooms, Aubergine, Lentils, chopped Tomatoes, Stock Cube and 200ml Water.
- 2. Bring to a boil then reduce the heat to a gentle simmer. Cover the pan loosely and cook for 40 to 50 minutes until the sauce has thickened to your desired consistency. Stir often and add a splash more water if the sauce starts to catch on the bottom of the pan.
- 3. Meanwhile cook the Pasta to pack instructions. To serve stir the Soy Sauce and Almond Milk into the sauce and spoon over the drained pasta. Garnish with a few Fresh Basil Leaves if you like.
Notes
TIPS: Any leftovers make a tasty topping for jacket potatoes or roasted sweet potatoes. Chill completely and keep in an airtight container in the fridge. Reheat until piping hot to serve.
