Vegan Spaghetti Bolognese

Updated: Dec 2, 2019



This is a great lunch/dinner recipe as its super quick to make taking only 20 minutes. This is a simple, budget yet tasty classic meal that all your friends and family can enjoy. What’s great about this recipe is that you can easily substitute the regular spaghetti for a gluten free spaghetti or zoodles of your choice.

You will need:

Pot

Pan

Measuring sups and spoons

Time:25 minutes

Serves: 2-3

Ingredients:

  • 1 large onion

  • 1 teaspoon of coconut oil

  • 1 teaspoon of crushed garlic

  • a pinch of salt and pepper

  • 1 teaspoon of Italian herbs

  • ½ teaspoon smoked paprika

  • 1-2 teaspoons of vegan Worcestershire sauce

  • 1 tin of chopped and pealed tomatoes

  • 1 tin of lentils

  • 1 pack (250g) of spaghetti or Zucchini Noodles

Directions:

  1. Heat the coconut oil in a frying pan and gently fry the chopped onion until it has softened.

  2. Add the crushed garlic, salt, pepper, Italian herbs and smoked paprika and cook for about 1 minute.

  3. Add the tinned tomatoes and simmer for 3-5 minutes.

  4. Add the drained and rinsed lentils and simmer for a further 5 minutes.

  5. Meanwhile in a large pot bring the water to boil and cook the spaghetti following the instructions on the packet.

  6. Once the spaghetti has cooked, dish up and serve the bolognese on a bed of spaghetti. Top with some more Italian herbs and enjoy.

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