Mimi's Vegan Kitchen: Lentil Bolognese


After going off meat and dairy. One of my first thoughts was “Oh my, makarona bashamel!”

I actually hated the real Bolognese sauce. Whenever I was out and I’d order it as the “safe option,” I would end up with gooey things in my mouth and I think I stopped eating it more than 10 years ago!

One day I came across a lentil ragù and that was it! I can’t even find that recipe anymore but subbing lentils for meat was genius enough to keep me going with all the golash, makarona bashamel and my pasta Bolognese.

Most recipes will call for a lot of ingredients and they definitely do spice things up, but for a working day meal, I keep it simple and since a few of the ingredients are usually already prepared and stored in the fridge, I actually take like 5 minutes to get this together. Along with some greens, this is a pretty full meal!

On another note, I’m slightly obsessed with non-wheat pasta. I keep stocking on them when I travel and I don’t even eat that much pasta! The ones pictures are brown rice, pumpkin and ginger, buckwheat and sweet potato and the darkest is wild rice! Yum. Obviously you can use any pasta you want, unless you’re gluten intolerant.

Now, I’m done rambling, here’s the recipe…

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 1

Ingredients

  • 1 serving of cooked spaghetti

  • 1 clove of garlic

  • ¼ of an onion

  • 3 tbsp of tomato purée

  • 3 tbsp of cooked lentils

  • Salt and pepper to taste

  • A pinch of coriander

  • A pinch or dried oregano and basil

  • 1 tbsp of vegan parmesan cheese

Directions

Step 1: Dice the garlic and onion and sauté in a little bit of water for just a couple of minutes.

Step 2: Add the tomato purée and cooked lentils and turn down the heat for a few minutes. Add salt, pepper and coriander and stir until it’s warmed evenly.

Step 3: Serve the Bolognese over the spaghetti. Sprinkle with dried oregano or basil and some vegan parmesan cheese.

Notes:

Crushed tomatoes, tomato purée and tomato concentrate (among others) will give you different results. The one I use is homemade but you can easily play around with whatever you have till you get the consistency you like. I usually use filtered water if I need to thin it out.

I find that the best way to cook the lentils for this recipe is in a pressure cooker. Either that or just boiling them for a very long time till they’re soft and overcooked. We usually have some cooked in the fridge because, believe it or not, some people in my family eat them like fava beans (ful)!

Vegan parmesan cheese is basically some cashews, nutritional yeast, garlic powder and salt processed all together. Most vegan bloggers/chefs do it the same way but I believe I first came across it on minimalist baker. You can find the exact recipe here.