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Vegan bolognaise
Vegan bolognaise
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Vegan twist on classic spaghetti bolognese with a fresh lemon gremolata.
Ingredients:
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 200g Swiss brown mushrooms, chopped
  • 1 medium eggplant, cut into 1cm pieces
  • 44.40 gm tomato paste
  • 250ml (1 cup) vegetable liquid stock
  • 2 tsp dried Italian herbs
  • 3 tsp balsamic vinegar
  • 13.60 gm maple syrup
  • 400g can brown lentils, drained, rinsed
  • Cooked spaghetti, to serve
  • Finely shredded vegan cheese, to serve (optional)
  • 62.50 ml finely chopped fresh continental parsley
  • 1 lemon, finely grated rind
  • Small pinch of dried chilli flakes, to taste
Instructions:
  • In a large deep frying pan over medium-low heat, heat the oil until shimmering. Sauté the onion, carrot, and celery, stirring often, for 10 minutes until soft and slightly golden. Stir in the garlic for a minute until fragrant. Then, add the mushrooms and eggplant, cooking and stirring occasionally for about 5 minutes until softened.
  • Stir in the tomato paste until everything is coated, then mix in the tomatoes, stock, and herbs. Cover and simmer until slightly thickened, about 10 minutes. Stir in the balsamic vinegar and maple syrup, followed by the lentils. Heat through, then season to taste.
  • Prepare a flavorful gremolata by mixing together the parsley, lemon zest, and chili flakes in a small bowl.
  • Drizzle the sauce over the spaghetti and top it with the gremolata and vegan cheese, if desired.

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