Vegan bolognese

Vegan bolognese


We have given a traditional spaghetti bolognese with vegan treatment and added a lemon zest gremolata to boot.

The ingredient of Vegan bolognese

  1. 2 tablespoons olive oil
  2. 1 brown onion, finely chopped
  3. 1 carrot, peeled, finely chopped
  4. 1 stick of celery, finely chopped
  5. 2 cloves of garlic, crushed
  6. 200g Swiss brown mushrooms, chopped
  7. 1 medium eggplant, cut into 1cm pieces
  8. 2 tablespoons of tomato paste
  9. 400g of diced tomatoes
  10. 250 ml (1 cup) Massel vegetable liquid stock
  11. 2 teaspoons Italian herbs-dried
  12. 3 teaspoons of balsamic vinegar
  13. 2 teaspoons of maple syrup
  14. 400g can brown lentils, drained, rinsed
  15. Cooked spaghetti, to serve, to yyy - Finely grated vegan cheese, to serve (optional)
  16. 1/4 cup finely chopped fresh continental persil
  17. 1 lemon, finely grated zest
  18. Small pinch of dried chilli flakes, the taste

The instruction how to make Vegan bolognese

  1. Heat the oil in a large frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring often, for 10 minutes or until soft and slightly coloured. Add the garlic and stir for 1 minute or until fragrant. Add the mushrooms and eggplant and cook, stirring occasionally, for 5 minutes or until tender.
  2. Add the tomato paste and stir to coat. Stir in tomatoes, broth and herbs. Cover and bring to a simmer. Cook for 10 minutes or until slightly thickened. Stir in the balsamic vinegar and the maple syrup. Add the lentils and stir until warm. Season.
  3. To make the gremolata, mix the persil, lemon zest and chilli flakes in a small bowl.
  4. Serve spaghetti sauce, sprinkled with the gremolata and vegan cheese, if you wish.

Nutritions of Vegan bolognese


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