I LOVE SPAGHETTI.
I can confidently say, most of you are nodding in agreement. Spaghetti is a staple in many homes, it’s sweet, simple and offers an easy and (budget-friendly) meal in less than 15 minutes. Vegan spag-bol is the same, but healthier.
Of course, you don’t have to make your own sauces and you can use vegetarian mince but I love to make my meals as naturally as possible, skipping the processed foods as often as I can. Whilst it takes longer to cook, this recipe offers more ‘whole-foods’ and fewer additives than store-bought jars and minces.
If you’d like to save time at later dates, double or triple the recipe for the sauce and store it in Tupperware or jars. You can freeze it for up to 3 months and thaw it or just cook straight from frozen. The mushroom mince is so much better fresh so I really wouldn’t recommend freezing it.
SEE BELOW FOR THE RECIPE
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Email AddressThis, is my own version of a healthy vegan spaghetti bolognese…
- 1 Onion diced
- 1 Can Tomatoes
- 1 Tsp mixed herbs
- 1 Tsp White Sugar Or Ketchup
- pinch Salt and pepper
- 8 Large mushrooms Diced
- 4 Tbsp Split Red Lentils
- 1 pinch salt Optional 1stp Soy Sauce
- Cook the onions with water until soft and opaque. Add to a saucepan and cook for an hour on low heat.
- Dice the mushrooms finely, cook in frying pan for 15-20-minutes or until the mushrooms are dry.
- Using boiled water, soak your lentils for 5-minutes, drain and add to your mushrooms.
- Tip/ You can use brown lentils but I would suggest soaking them for a few hours before cooking as they can take 15-20 minutes.
- 15-minutes before your sauce is ready, boil your pasta and add your sauce to the pan with your 'mince'. and finally, add your pasta to your sauce before plating up.
You can, of course, use textured protein but I love making my own 'mince'.
Bonus recipe - Meatballs
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