Vegan Spaghetti Bolognese
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:
Measuring sups and spoons
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
Heat the coconut oil in a frying pan and gently fry the chopped onion until it has softened.
Add the crushed garlic, salt, pepper, Italian herbs and smoked paprika and cook for about 1 minute.
Add the tinned tomatoes and simmer for 3-5 minutes.
Add the drained and rinsed lentils and simmer for a further 5 minutes.
Meanwhile in a large pot bring the water to boil and cook the spaghetti following the instructions on the packet.
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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