Recipes to Celebrate - Veggie Spaghetti Bolognese
Veggie Spaghetti Bolognese
Welcome to this recipe celebration of the comfort classic “Spaghetti Bolognese“. Our intern, Leonie, is sharing her idea of a veggie spaghetti bolognese with you, featuring wholegrains, pulses, vegetable protein and lots of colors and flavour.
A classic staple dish, that hits the comfort meal cravings. It is perfect to make for any occasion and also a great sauce to prep in advance for a busy week.
Prep time: 10 minutes
Cooking time: 30 minutes
Difficulty level: Beginner
Serves: 2 people
Method:
Add the soy granules and/or lentils to a bowl and soak in hot water for 5-10 minutes.
Heat a tablespoon of oil in a frying pan, and when hot add the cut onion and fry for 2-3 minutes until softened. Add celery, carrot and garlic and fry for another 2-3 minutes.
Mix in the mushrooms before deglazing the pan with red wine if you are using it. If not, deglaze with a splash of water.
Drain hot water from the soy granules and/or lentils and add to the veggies along with the tinned tomatoes and the vegetable stock.
Cover and cook for 20-30 minutes or until soft and glossy.
While it’s cooking, cook the wholewheat pasta according to the package instructions.
Drain the pasta while saving about 1/2 cup of the pasta water.
Add the pasta water to the sauce and stir in thoroughly.
Either mix the pasta into the sauce to coat or serve the pasta first before adding 1-2 big spoonfuls of sauce on top.
Finish with fresh basil and your grated cheese of choice.
Ingredients:
160g wholewheat spaghetti
For the sauce:
olive oil
1 onion, finely chopped
3 cloves of garlic, finely chopped
2 stick of celery, finely chopped
1 medium carrot, finely chopped
100g of mushrooms, finely chopped
100g red lentils
25g of soy granules (optional)
50ml red wine (optional)
1 x 400g tin of plum tomatoes
150ml of vegetable stock
1-2 tbsp balsamic vinegar
1 bay leaf
1 tbsp of dried or fresh italian herbs
salt and pepper
Toppings:
fresh basil
grated cheese of choice