jack.kiwi
Vegan Spaghetti Bolognese
16th December, 2020 · 1 minute read
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 1 large carrot, diced
- 160ml vegan-friendly red wine
- 2 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 1 tbsp balsamic vinegar
- 2 tsp dried oregano
- 100g closed cup mushrooms, diced
- 1 aubergine, diced
- 75g lentilles vertes
- 2 x 400g tins chopped tomatoes
- 1 Kallo Organic vegetable stock cube
- 300g spaghetti, to serve
- 1 tbsp soy sauce
- 3 tbsp almond milk
- fresh basil, to serve (optional)
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Heat the oil in a large saucepan over a medium heat. Add the onion, celery and carrot and cook gently for 10 mins, stirring regularly, until softened. Pour in the wine and let it reduce for 2-3 mins then stir in the garlic, tomato purée, vinegar and oregano. Cook for 1 min, then add the mushrooms, aubergine, lentils, chopped tomatoes, stock cube and 200ml water.
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Bring to a boil then reduce the heat to a gentle simmer. Cover the pan loosely and cook for 40-50 mins until the sauce has thickened to your desired consistency. Stir often and add a splash more water if the sauce starts to catch on the bottom of the pan.
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Meanwhile, cook the pasta to pack instructions. To serve, stir the soy sauce and almond milk into the sauce and spoon over the drained pasta. Garnish with a few fresh basil leaves, if you like.