Brenda Villagomez

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Brenda Villagomez

Vegan Bolognese Spaghetti

Name: Vegan Bolognese Spaghetti
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 cup lentil, cooked; enough olive oil; 1 onion, finely chopped; 1 branch celery, finely chopped; 2 carrots, finely chopped; 1 1/2 cups tomato sauce; 3/4 cups Red wine; 1 teaspoon oregano; 2 leaves bay (laurel); 1 package spaghetti, without egg; to taste salt; to taste black pepper; 1 tablespoon parsley, finely chopped; enough cheese, vegan, to accompany; enough parsley, to decorate

15 mins

30 mins

Low

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Brenda Villagomez

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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.

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Ingredients

4 portions

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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.