Vegan Bolognaise

Weve given traditional spaghetti bolognaise the vegan treatment and added a zesty lemon gremolata to boot.

The ingredient of Vegan Bolognaise

• 2 tbsp olive oil
• 1 brown onion finely chopped
• 1 carrot peeled finely chopped
• 1 celery stick finely chopped
• 2 garlic cloves crushed
• 200g swiss brown mushrooms chopped
• 1 medium eggplant cut into 1cm pieces
• 2 tbsp tomato paste
• 400g can diced tomatoes
• 250ml 1 cup massel vegetable liquid stock
• 2 tsp dried italian herbs
• 3 tsp balsamic vinegar
• 2 tsp maple syrup
• 400g can brown lentils drained rinsed
• cooked spaghetti to serve
• finely shredded vegan cheese to serve optional
• 1 4 cup finely chopped fresh continental parsley
• 1 lemon finely grated rind
• small pinch of dried chilli flakes to taste

The Instruction of vegan bolognaise

• heat the oil in a large deep frying pan over medium low heat add the onion carrot and celery and cook stirring often for 10 minutes or until soft and lightly coloured add the garlic and stir for 1 minute or until aromatic add the mushroom and eggplant and cook stirring occasionally for 5 minutes or until softened
• add the tomato paste and stir to coat stir in the tomatoes stock and herbs cover and bring to a simmer cook for 10 minutes or until thickened slightly stir in the balsamic vinegar and maple syrup add the lentils and stir until heated through season
• to make the gremolata combine the parsley lemon rind and chilli flakes in a small bowl
• serve the sauce with spaghetti sprinkled with the gremolata and vegan cheese if you like

Nutritions of Vegan Bolognaise

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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