Lentil-Walnut Spaghetti Bolognese with Mushrooms (Vegan)

Name: Lentil-Walnut Spaghetti Bolognese with Mushrooms (Vegan)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 2 Tbsp olive oil; 1 brown onion, finely chopped; 2 sticks of celery, finely chopped; 2 carrots, grated; 3 cloves of garlic, finely chopped; 200g field or Portobello mushrooms, finely chopped; 1x 700ml bottle of tomato passata; 1x 400g tin of brown lentils; 1 cup or 250ml vegetable stock; ½ cup walnuts, finely chopped; ½ Tbsp dried oregano; ½ tsp dried thyme; Leaves from 1 sprig of rosemary, finely chopped; 1 - 1 ½ Tbsp balsamic vinegar ((if your tomato passata is sweeter opt for 1½; if it's more acidic opt for 1)); 1 Tbsp soy sauce; Salt and pepper, to taste; Cooked spaghetti; Fresh basil leaves

Instructions

Prep:20minCook:1h 30min

A versatile plant-based bolognese sauce that's rich, hearty and oh so flavourful. Here, the stars of the show are a trio of lentils, walnuts and portobello mushrooms. When slow-cooked with other simple ingredients, bold and complex flavours are coaxed out. A terrific vegan pasta sauce to batch cook!

Updated at: Fri, 22 Nov 2024 10:32:36 GMT