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VEGAN Super rich lentil 'ragu'

Spaghetti Bolognese used to be one of my favourite comfort foods. I had tried a few vegan versions of it before but I just couldn't get it as rich as I wanted it. It has taken a while, but after a few tweaks I am suuuper happy with this vegan version of it. The lentils provide protein and fibre, the vegan mince provides protein and iron and the mushrooms are great for cells and blood health!


Ingredients:


  • 1tbsp olive oil

  • 1 small white onion

  • 1 stick of celery

  • 1 medium carrot

  • 1 punnet chestnut mushrooms

  • 1/2 red pepper

  • 2 cloves garlic

  • Glug of white wine

  • 1 tin chopped tomatoes (400g)

  • 2tbsp tomato puree

  • 1tbsp marmite

  • 1 dried bay leaf

  • 1tsp dried mixed herbs

  • 350ml vegetable stock

  • 100g dried split red lentils

  • 100g frozen vegan mince

  • Dried linguine / spaghetti / pasta of your choice

  • 1tsp nutritional yeast (for sprinkling on top)

  • Salt and pepper

Method:


  1. Start by finely chopping your onion, celery and carrot.

  2. Pop a saucepan over a medium heat and add 1tbsp olive oil. Add the onion, celery and carrot and leave them to fry on a medium heat for about 5 mins.

  3. Whilst they are frying, chop your red pepper and peel and chop/mince your garlic, then throw them into the saucepan.

  4. Add a teaspoon of dried mixed herbs, stir and leave to fry - keep an eye on it and if it starts to stick to the bottom the add a few splashes of boiling water.

  5. Grab your mushrooms (I used chestnut mushrooms but use whichever mushrooms you like!) and pop them all in a food processor so they blend up into a reallllly fine 'paste' (if you don’t have a food processor just chop the mushrooms as fine as you can!).

  6. Add the mushroom paste to the saucepan along with a decent pinch of salt and then put the heat up to high for about 3-4 minutes - keep stirring throughout to prevent burning!

  7. Grab your white wine and pour a decent glug in and let the alcohol burn off for about 1-2 minutes.

  8. Turn the heat back down to medium and add your vegetable stock, tinned tomatoes, tomato purée and a standard mug of boiling water and stir it.

  9. Add your lentils and frozen vegan mince if using and bring it to the boil for about 2-3 mins.

  10. Bring it down to a simmer and add your bay leaf and 1tbsp marmite - leave it to simmer for around 35-45 minutes, try not to stir it too much.

  11. Top tip: this sauce can be quite high maintenance - you will need to keep an eye on it and keep topping it up with boiling water as the lentils will absorb the liquid veeery quickly.

  12. 10 minutes before the end, add your pasta to boiling water and cook according to packet instructions.

  13. Drain your pasta (reserve back a little bit of water - you can do this by draining the pasta over a mug), take out that nasty little bay leaf, throw a tiny little bit of pasta water into the lentil sauce to loosen it if you need. and stir the pasta through the sauce.

  14. Stir it all together, sprinkle over the nutritional yeast and season generously. Enjoy!


Love, Soph x



I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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