Looking for an easy meatless meal that will make your family drool? Try this vegan take on Spaghetti Bolognese. You may just find that skipping the meat doesn’t mean sacrificing taste!
SPAGHETTI BOLOGNESE
1 small yellow onion, chopped
1 large carrot, finely chopped
3 cups cremini mushrooms, chopped
3/4 cup chopped cherry or grape tomatoes, chopped
3 garlic cloves, minced
1 can brown lentils
1 can fire roasted diced tomatoes
1 tablespoon tomato paste
2 teaspoons fresh sage, chopped
2 tablespoons rosemary, chopped
1 cup fresh basil, chopped
1 box spaghetti
3/4 cup walnuts, crushed
3/4 cup toasted pine nuts
3 tablespoons olive oil
Sea salt
Black pepper
Sauce:
Heat the olive oil in a large skillet over medium heat. Season the onions and carrots with salt and pepper and cook until they begin to soften, approximately 3-4 minutes. Add the mushrooms and cook until they soften, approximately 6-8 more minutes. Stir in the rosemary. Pushing all ingredients to one side of the pan, add the crushed walnuts and toast for about 30 seconds, then combine all ingredients. Stir in the garlic. Add the tomato paste, fresh and canned tomatoes, half the basil, sage and lentils and stir to combine. Reduce heat to low and simmer for approximately 20-30 minutes, stirring occasionally.
Pasta:
While the sauce is simmering, prepare pasta according to package directions.
Serving:
Dish pasta onto plates and add sauce directly on top of the pasta. Top with basil and toasted pine nuts and voilà, the vegan dinner is done!
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