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Yamilette González
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Vegan Bolognese Spaghetti

15 min
30 min
Baja
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Knowing how to prepare a vegan spaghetti will be a way to expand your menus and feed yourself with plant nutrients. This recipe will show you how to make Bolognese, but in its vegan version, which is just as delicious as meat. You can use nutritional yeast instead of Parmesan cheese or substitute regular pasta for whole wheat flour.

Ingredients

4 servings
  • 1 Cup of lentil cooked
  • enough of olive oil
  • 1 onion finely chopped
  • 1 branch of celery finely chopped
  • 2 carrots finely chopped
  • 1 1/2 cups of tomato sauce
  • 3/4 of Cup of Red wine
  • 1 teaspoonful of oregano
  • 2 leaves of laurel
  • 1 package of Spaghetti without egg
  • to taste of Salt
  • to taste of black pepper
  • 1 tablespoon of parsley finely chopped
  • enough of cheese vegan, to accompany
  • enough of parsley to decorate

    Preparation

    Heat water in a pot over medium heat and when it boils, add salt and lentils. Cook until soft. Let cool and reserve.
    In a processor or blender, crush the lentils until you get a semi-solid texture.
    Heat the olive oil over medium heat and add the onion, celery and carrot; Season with salt and pepper, and cook for 10 minutes, then add the lentils, tomato sauce, red wine, oregano and bay leaf and cook for 5 more minutes. Remove the vegan Bolognese from the heat and reserve.
    For pasta: heat water in a deep pot and when it boils, add plenty of salt; then add the pasta and cook until al dente. Cuela and reserve.
    In a pan, heat the olive oil over medium heat, add the pasta, season with salt, pepper and parsley and cook for 3 minutes.
    Serve the pasta with the Bolognese on a deep plate and decorate with parsley.

    PRESENTATION

    Decorate with parsley and accompany with a refreshing drink.

    TIPS

    Parmesan cheese or nutritional yeast can be added as an alternative to cheese. You can also substitute regular pasta with an elaborate wholemeal flour.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    170
    kcal
    8.5%
    Carbohydrates
    27.2
    g
    9.1%
    Proteins
    7.9
    g
    16%
    Lipids
    0.6
    g
    0.9%
    Fiber
    8.4
    g
    17%
    Sugar
    9.1
    g
    10%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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