Updated: Sep 29, 2020
There are a lot of recipes out there of meat-free versions of spaghetti bolognaise. This one is an amalgamation of various recipes I have tried and some ideas of my own. There are a lot of ingredients but it is simple to make, and very tasty! When replacing meat you do need to add more flavour hence the long-ish list of ingredients. It can be made ahead of time and reheated when needed. It also freezes well.
Serves 2 to 3
1 onion, chopped
1 stick of celery, chopped
1 large clove of garlic, minced
1 large carrot, grated
250g mushrooms, roughly chopped
8 sun-dried tomatoes, chopped
1 tablespoon tomato puree
1 tablespoon sun-dried tomato paste
1 tin chopped tomatoes (preferably BPA-free such as Mr Organic)
1 tin cooked lentils (preferably BPA-free such as Mr Organic)
1 tablespoon date syrup
100ml red wine & 100ml water
1 tsp stock powder
1 tsp balsamic vinegar
2 tsp tamari or soy sauce
1 bay leaf
1 tsp dried oregano
2 tsp dried mixed herbs
Salt and pepper to taste
Add 1 tbsp oil (olive or coconut) to a saucepan and fry the onion, celery and garlic for a 5 to 6 minutes. Add a splash of water so that they ‘steam fry’. Add ½ tsp of good quality salt as well.
Add the carrots, mushrooms and chopped sun-dried tomatoes and cook for a few minutes to soften. Stir through the tomato puree and sun-dried tomato paste. Add the cooked lentils, tin of tomatoes, and all the other ingredients. Give it a good stir to combine and simmer for 30 minutes. If the sauce appears too thick, add more wine or water until you have the desired consistency.
As the sauce is cooking, cook your pasta (I use gluten-free) according to the instructions on the packet. Serve and enjoy!
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