Vegan Spaghettis bolognese

I’m not vegetarian or vegan but I believe everyone should watch its meat consumption both for its health and for the environment. However, this doesn’t mean, we should deprive ourselves of comfort food. That’s why, I’ve decided to cook spaghettis with a vegan Bolognese. Sure, I could tell by the taste and texture, that the sauce wasn’t a real Bolognese, yet it was delightful and super comforting.

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Ingredients

2 carrots

3 tomatoes

200g mushrooms

2 celery stalks

1 small eggplant

70g of lentils

600g of crushed tomatoes

1 onion

2 garlic cloves

1 vegetable stock cube

2 tablespoons of tomato paste

1 tablespoon of olive oil

250mL of red wine

500g of spaghettis

Salt and pepper

a bunch of parsley (optional)

Start by washing all the vegetables except mushrooms and carrots.

Peel the carrots and gently rub the mushrooms against a slightly damp kitchen towel.

Dice the eggplant, the carrots, the tomatoes, both celery stalks and the onion.

Slice the mushrooms.

Mince both garlic cloves.

In a large pan, heat olive oil over medium high heat.

Add in onion, celery and carrots.

Cook for about 5 minutes or until the vegetables soften.

Stir in the tomato paste before mixing in red wine.

Bring the mixture to a boil, then add eggplants, tomatoes, garlic, mushrooms and lentils.

Cover and let cook for 3 to 5 minutes.

Then pour crushed tomatoes and stir in the vegetable stock cube.

Bring the sauce to a boil, once the boil is reached, turn down the heat to medium low and loosely cover the pan with a lid.

Let the sauce cook for 45 to 50 minutes. ( the lentils have to be cooked through and the sauce must have thicken)

Taste the sauce and add if needed salt and pepper.

Just before serving, cook your spaghettis.

Serve pasta and sauce topped if you desire with a bit of parsley.

I’m not vegetarian or vegan but I believe everyone should watch its meat consumption both for its health and for the environment. However, this doesn’t mean, we should deprive ourselves of comfort food. That’s why, I’ve decided to cook spaghettis with a vegan Bolognese. Sure, I could tell by the taste and texture, that the sauce wasn’t a real Bolognese, yet it was delightful and super comforting.