Vegan Bolognese

I’m excited about this one! My mince is made from lentils and pulverised nuts which give it a pretty good texture. Add whatever vegetables you like to the sauce during the frying stage and you’ve got a healthy meal. It’s topped with herbed breadcrumbs which are great.


Approximate cost to buy everything: $25

Will serve: 4

Time taken: 25 minutes from setup to table

The protein, iron and calcium I’m not getting from meat? A fair serve of each!



500g dried pasta of choice
3 cloves garlic, diced
2 onions, diced
1 cup diced mushrooms
1.5 cups dried red/brown lentils
1 cup hard nuts such as walnuts
400ml tomato passata
1/2 cup soft red wine – find one with no egg or milk used in the fining process if you can
3 cups vegetable stock
Large handful fresh basil, chopped
1 carrot, grated
1/4 cup frozen spinach
(you can add any other veggies you like)
1/4 cup breadcrumbs
1 tbsp finely chopped parsley
1 tsp garlic powder
Salt and pepper


Preheat oven to 180*C. Blitz nuts in a food processor until finely crumbled. Add lentils and give a quick whiz until broken up a little.
In a large saucepan, drizzle some olive oil. Heat over medium-high temperature and then add onion, frying until softened. Add garlic and continue to fry until golden, then add lentil and nut mixture. Pour in the wine, and stir for about 10 seconds. The heat will remove the alcohol.

Add stock, basil, the vegetables and passata. Bring to the boil, then reduce heat to medium and simmer for 30 minutes or until lentils are cooked. Add some water if it needs it due to evaporation.

Set pasta to boil according to packet directions.

Spread your breadcrumbs, garlic and parsley on a baking tray. Sprinkle with salt and pepper and spray with olive oil. Toast in the oven for 3-4 minutes or until golden.

Drain pasta, stir through bolognese sauce and serve topped with herby breadcrumbs.



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