Mains/ Midweek Dinner/ Vegan

Vegan Spaghetti Bolognese

This is one of our favourite recipes for a quick mid-week dinner and a comfort food dish. It can be very useful these days during the lockdown, as it uses easy to store and budget friendly ingredients.

The base ingredients for this dish are onion, celery sticks, carrots and tomatoes. (Celery sticks and carrots store very well in the refrigerator washed, cut and immersed in the container or jar of water). Our ‘traditional’ recipe also includes some olives and capers, which are optional. For an extra protein boost I usually throw some cooked lentils (I usually have portions of cooked lentils/pulses in the freezer, ready to use). However you can add whatever you have chickpeas or any kind of beans will work well, as well as tofu or tempeh.

To serve we like to sprinkle with Vegan Parmesan (check our recipe here) and whatever greens we have at hand: rocket, chopped salad leaves, fresh sprouts or freshly chopped herbs like parsley or basil. I usually finish off with a big dollop of olive oil on the top. The bonus of this recipe is that the leftovers the next day taste even better!

Vegan Spaghetti Bolognese

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Serves: 4

This is a simple recipe for Vegan Spaghetti Bolognese. A great comfort food and a quick mid-week dinner. Budget friendly and a perfect quarantine food, as uses easy to store and cupboard friendly ingredients. Enjoy sprinkled with some vegan parmesan (or yeast flakes), fresh greens or herbs and a dollop of olive oil on the top.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 celery sticks, chopped
  • 4 medium carrots, chopped
  • 700 ml jar of chopped or strained tomatoes
  • 2 cups cooked lentils (optional)
  • 1 tbsp capers (optional)
  • 2 tbsp sliced black olives (optional)
  • salt & pepper to taste
  • 250g spaghetti (we used spelt spaghetti)
  • TO SERVE
  • Vegan Parmesan (link to the recipe above)
  • bean sprouts (swapped for chopped fresh parsley, basil, rocket or chopped salad leaves)
  • olive oil

Instructions

1

Warm olive oil on the medium heat, turn to minimum and saute onion, carrots and celery for around 15min stirring frequently until vegetables soften.

2

Stir in tomatoes, bring to boil and simmer for 10min or until the sauce thickens.

3

In the meantime boil the water for the spaghetti and cook according to the packet instructions. Once ready drain and set aside.

4

Once the sauce is ready add lentils (if using) and season with salt and pepper to taste, cooked for another 5 mins.

5

Turn down the heat and add capers and olives.

6

Stir the cooked spaghetti into the sauce and serve sprinkle with parmesan, sprouts and dollop of olive oil.

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