Easy Peasy Vegan Spaghetti Bolognese The Whole Family Will Love

Easy Peasy Vegan Spaghetti Bolognese The Whole Family Will Love Reading Time: 3 minutes

A traditional Italian dish loved by our nation, the ‘Spag Bol’ makes its way onto our weekly menu as a tasty, wholesome meal for the family. Just the thought of the aromas and flavours are enough to make you salivate.

This vegan spaghetti bolognese is the perfect recipe whether you are looking to reduce your meat intake, trying healthier options or looking for a new vegan recipe to explore; this is an easy peasy vegan spag bol is one the whole family will love.

Ingredients:

Serves 4

  • 2 medium carrots – quartered lengthways and finely sliced widthways or simply grated
  • 2 sticks of celery – halved lengthways and finely sliced widthways
  • 1 medium-sized onion – finely diced
  • 1 pouch of Gourmet Puy Lentils
  • Vegan Worcester sauce
  • 1 tin of plum tomatoes
  • 2 – 3 cloves of garlic depending on your preference (crushed or finely sliced)
  • Pinch of salt
  • Black pepper – add to taste
  • 2 large pinches of Herbs de Provence
  • 200 g of button mushrooms – halved or quartered
  • 1 – 2 generous teaspoons of Sacla tomato paste (make sure it’s the vegan one) – depending on preference
  • 1 generous handful of frozen peas
  • Fresh basil for garnish

Serve with either the following:

  • Courgetti
  • Spaghetti/Linguine
  • Green beans

I am a huge fan of one-pot meals and we have a 24″ Le Creuset pot that gets used almost daily. I love to just chuck in a whole host of ingredients in and watch a dish come together. This spag bol is basically just that and you can add more of what you like the most if you wish. Adapt to your taste accordingly.

Method:

  • Brown off onions and garlic in a little extra olive oil (1 tablespoon is plenty)
  • Keep on a medium heat and add the finely chopped carrots and celery
  • Add seasoning and herbs
  • Add tinned tomatoes and cook for a further 5 minutes
  • Add the tomato paste and Worcester sauce
  • Simmer for 20 minutes before adding the puy lentils and mushrooms.
  • Cook for a further 20 minutes and add the frozen peas and finish off on a low heat for a further 10 minutes
  • Taste test to ensure everything is cooked through. You want to carrots and celery to by soft not hard.

Serve with green beans, spaghetti, courgetti or eat on its own.

We use Vio Life block cheese to grate some cheese on the top.

You may have guessed by my name that I have Italian roots but I also have Lebanese roots hence why most of my food posts are mainly Lebanese and Italian foods. I hope you enjoy this tasty and healthy version of spaghetti bolognese.

Vegan Spaghetti Bolognese

Check out more vegan related posts here at katrinabruni.com including a 22-page guide on How To Go Vegan in 6-Weeks.

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