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Vegan Eats: Mushroom & Lentil Spag Bol

by Courtney
Vegan Eats: Mushroom & Lentil Spag Bol

Growing up, my all-time favourite meal was the classic Italian dish, spaghetti bolognese. My mum made THE BEST spag bol in the universe, and when I first stopped eating meat, it was one of the main things I missed the most.

Not anymore.

I believe that I have perfected the vegan version of the ultimate comfort food that is Spag Bol – using mushrooms and lentils is a great replacement for mince, and the rest of the elements of the classic dish remain mostly unchanged.

So, grab a glass of vino and get cooking – your taste buds will thank you!



Mushroom & Lentil Spag Bol

Serves two with leftovers.

INGREDIENTS

  • 1 brown onion
  • 1 tablespoon of minced garlic
  • 1 cup button mushrooms
  • 1 ½ cup mixed mushrooms
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • ¼ cup fresh oregano
  • 1/3 cup fresh basil
  • 1 tablespoon paprika
  • ¼ cup soy sauce
  • 1 cup passata
  • ¼ cup red wine
  • 1x 400g can brown lentils (drained & rinsed)
  • 1x 400g can diced tomatoes
  • Spaghetti (Don’t ask me how much… it is impossible to cook the right amount of pasta).
  • Olive oil


METHOD

  • Dice mushrooms into small pieces and put to the side.
  • Dice brown onion and add to pot with garlic.
  • Coat in olive oil and cook on medium heat for 3 minutes.
  • Add brown lentils, diced mushrooms, basil, oregano and a pinch of salt & pepper before cooking for another 3 minutes, stirring consistently.
  • Add paprika and soy sauce and cook for 1 and a half minutes.
  • Add grated carrot and zucchini and stir through. Add diced tomatoes, red wine and passata and turn to low heat.
  • Simmer for about an hour, stirring occasionally.
  • When you’ve simmered for about 45 minutes, put a saucepan of water with a pinch of salt on to boil, then add spaghetti.
  • Boil for around 15 minutes, or until the pasta is ready.
  • Enjoy!


NOTES

  • You don’t have to simmer for an hour; if you’re in a rush, then it will be ready to eat after about 10-15 minutes. Simmering, however, really helps to bring out the flavours so I recommend simmering for as long as possible – even up to 2-3 hours!
  • If you do choose to simmer for longer than an hour, keep a close eye on the sauce to make sure it doesn’t dry out. Add extra water or passata if required.
  • This is yet another dish that tastes 150% better if you drink red wine whilst cooking. FACT!

Remember – eating just one vegan meal a day can make a really big difference. It is an easy and tasty way to help the planet, the animals, and yourself!


 

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