Spaghetti Bolognese

Spaghetti bolognese


Can of lentils, drained, OR 250g dried lentils, rinsed and part cooked (for 10 minutes)

Tbsp olive oil and 4 cloves of garlic

1 red onion

200 g mushrooms, sliced

1 tsp oregano and 1 tsp thyme

1 tube tomato paste

3 cups vege stock

1/4 cup crushed walnuts

1 can diced tomatoes

1 Tbsp balsamic vinegar

half a pkt of spaghetti noodles

Vegan cheese ~ grated for topping



* Start by warming up your pan with olive oil. Put a small pot of water on and bring to boil.

* Dice your onion and add to the pan to sizzle. Slice up your mushrooms and add to your pan.  If things stick just add a few tbsp of water to loosen.  Once soft add the diced garlic, herbs and salt and pepper.  Stir in the tomato paste then the stock.

* Meanwhile when your pot of water is boiling add the half of pkt of spaghetti noodles in and add a teaspoon of olive oil in so that the spaghetti doesn’t stick.

* Add the cooked lentils (or tinned, drained) and crushed walnuts (optional).  Stir and let everything come to the boil, then take down to a simmer.

* Add the tinned tomatoes and stir in.  Finish with adding the balsamic vinegar (or tsp sugar) and stir together.

* Plate up & grate your vegan cheese on top.

Serves 4

Contributor: Semisi Vea Sikei