Who doesn’t like a good spaghetti Bolognese? Even more so when it’s plant-based, tasty and even more more-ish than the average Spag Bol.
Reminiscing to the times where I first fell in love with spaghetti Bolognese, I wasn’t really a fan before. My sister used to make it with a fresh side salad.
It’s meals like this, as well as lasagne, shepherd’s pie that truly define comfort food for me. Healthy, warming, tangy tomato-ey comfort food.
Brown Lentils for Bolognese?
For those who aren’t vegan, or are aspiring to be, you may be experimenting with different pulses, beans, mock meats etc.
It wasn’t until half a year into going vegan that I discovered the power of lentils. How they can cook into plump, moreish pulses that can be used in burgers, stews, veganised lasagne, shepherd’s pie and in this case, veganised brown lentil spaghetti Bolognese.
I’ve noticed when you soak then cook lentils, with mushrooms, herbs and spices, and a rich tomatoey sauce, you won’t even notice there isn’t minced meat in the mix – You get the bonus of not having to chew on stubborn pieces of fat, and the fact that it’s low fat.
What makes a good Bolognese?
A good Bolognese has a good balance of tangy tomato, a hearty mince (lentils in this case), garlicky and herbal undertones.
This is just what I personally think, I ain’t Italian lol.
This brown lentil Bolognese is made up of the following main ingredients:
Brown Lentils (dried and soaked)
Red bell pepper
Herbs and spices
Easy veganised spaghetti Bolognese
The best part about this veganised lentil Bolognese is the simplicity of it. Brown lentils only require like an hour of soaking (if you’re in a rush), but I’d recommend 3, so you may want to prep in advance – Don’t worry about soaking them for longer, just keep it under 8 hours to prevent fermentation.
This meal can be whipped up in literally 30 mins if you time it right. This is a kid-friendly vegan meal perfect for a mid-week supper, or a hearty lunch, you may even add it with your weekly meal rotation.