Dinner/Lunch

Vegan Spaghetti Bolognese

Another version of spaghetti! Inspired by a recipe from a great polish cookbook Jadlonomia this time with green lentils, which are a great source of protein.

You might have seen the Raw Spaghetti I made for one of #RawTuesday -s.

4 #RawTuesday

This version is very much cooked and not raw, but still vegan.

I have to say it taste so much better than meat version, and feels so light. Lentils actually make a great meat substitute – they texture resembles of beef crumbles fairly well. If you are a spaghetti lover you will definitely like it.

I have to say that’s the best vegan bolognese I’ve tried so far. Dried mushrooms give the sauce really unique and aromatic taste.

Easy, Hearty comfort Food!

If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!

Vegan Spaghetti Bolognese

Vegan, Plant Based

 4 tbsp green lentil
 15 dried mushrooms
 2 cups vegetable broth
 2 tbsp soy sauce
 1 onion
 1 carrot
 1 celery
 1 anise seed
 ½ cinnamon stick
 ¼ cup red wine
 1 ¼ cups tomato passata
 2 tbsp plant milk

1

In a small pot mix together green lentils, dried mushrooms, 1 cup of broth and soy sauce and cook (low heat) for 25 minutes - or when the lentils soak all the broth.

2

Onion, carrot and celery cut into really small cubes. On a non stick pan, fry the vegetables with anise seed, cinnamon and salt, for about 5 minutes. Add wine, increase the heat and let the alcohol dissolve.

3

Cooked lentils and mushrooms blend together (don't blend it for too long, we want to only mix them together a bit).

4

Throw away the anise seeds and cinnamon and mix the vegetables with lentil/mushroom paste.

5

Add tomato passata, 1 cup vegetable broth, salt and pepper. Cook on low heat for 10 minutes. Add milk and cook for additional 5 minutes.

6

Serve with pasta of your choice.

Ingredients

 4 tbsp green lentil
 15 dried mushrooms
 2 cups vegetable broth
 2 tbsp soy sauce
 1 onion
 1 carrot
 1 celery
 1 anise seed
 ½ cinnamon stick
 ¼ cup red wine
 1 ¼ cups tomato passata
 2 tbsp plant milk

Directions

1

In a small pot mix together green lentils, dried mushrooms, 1 cup of broth and soy sauce and cook (low heat) for 25 minutes - or when the lentils soak all the broth.

2

Onion, carrot and celery cut into really small cubes. On a non stick pan, fry the vegetables with anise seed, cinnamon and salt, for about 5 minutes. Add wine, increase the heat and let the alcohol dissolve.

3

Cooked lentils and mushrooms blend together (don't blend it for too long, we want to only mix them together a bit).

4

Throw away the anise seeds and cinnamon and mix the vegetables with lentil/mushroom paste.

5

Add tomato passata, 1 cup vegetable broth, salt and pepper. Cook on low heat for 10 minutes. Add milk and cook for additional 5 minutes.

6

Serve with pasta of your choice.

Red Lentil Spaghetti

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