HELLO! It’s me!!! (not Adele) 😉
Hey guys! How are we all doing this fine Monday morning? It’s been a little quite here on Wholesome Patisserie and I give you my apologies for that. Don’t I have a story to tell you today! But before we get into that drama, let’s talk all things vegan bolognese! It’s true, it can be done and it’s here for you to enjoy!
Vegan spaghetti bolognese, say what?! All those meat eaters out there are slowly cringing right now, I can cut the tension with a knife. We aren’t here to please them now are we? Us vegetarians/vegans need our beloved spaghetti bolognese too and we are making it happen today!
I’m sure you have seen a vegan bolognese before haven’t you? The ones that use lentils and a heap of veggies instead of meat? Yep, this is one of those and it tastes oh so heavenly. If you’re like me and you’re completely used to the flavours of a healthy plant based diet, you’re going to absolutely fall in love with this recipe. To be honest, I just whipped it up, chucked the vegetables I already had in my fridge along with my favourite fresh herbs growing from my garden and voila! A delicious, hearty, gluten free, healthy plant based spaghetti bolognese, who would have thought hey?
Although I haven’t had regular spaghetti bolognese with meat in many many years (and I will never again) this vegan version tastes pretty darn close to the meat version, well at least I think so. As I mentioned before, if your palate is already accustomed to flavours such as coconut oil, fresh vegetables, herbs and especially lentils, you will think this is the best thing is sliced bread! Well I hope you do, haha! Not only does this dish taste amaze-balls, it’s super easy to whip up. The perfect weeknight dinner for the entire family to enjoy, this recipe does make a large amount!
Ok, I bet you’re sitting on the edge of your chair wanting to know my drama from last week and why I haven’t been posting on here and my socials recently. You ready?
If you caught a snippet of a few of my Instagram stories from early last week, you would have seen that I was experiencing some technical difficulties with my digital camera. The same camera I use to photograph all of my recipes and what you see here on my blog. Well guess what?! I went to photograph a few recipes for a separate job I was doing at the time for a client and I usually clear my camera of old photos that I have already imported onto my laptop. I erase them off my memory card too, because I simply don’t need them on my camera anymore as I have them uploaded to my laptop, get it? Well, silly me did this and a few hours went by and I went to go and edit my blog recipes for the week on my computer and guess what! Yep that’s right…. they.werent.there! Not on my computer!!! Oh the shock horror!! I deleted everything off of my camera but I didn’t import a heap of images to my computer from my camera (those being my bog recipes for the week). I already thought I did that you see. *insert rolling eye emoji here*.
Needless to say, I was very frustrated and upset, I nearly shed a few tears. I lost 4 lots of recipe images. Hours of blood, sweat and tears… all lost. That is why I had no content for most of last week. As punishment to myself, I was banned from blogging and all social media for the rest of the week. I know that doesn’t help you guys and my blog but I needed to take a step back and gather my thoughts (mostly my stupidity).
Anyways, that is why I was absent last week but I’m back now with hopes of not deleting any more of my precious content. I hope you find this wonderfully delightful vegan bolognese tasty, I know you will! ENJOY! x
- Vegan Bolognese
- 2 Tbsp coconut oil
- 1 large purple onion, peeled and diced
- 2 cloves garlic, peed and diced
- 1 large carrot, diced
- 1 medium green capsicum, roughly chopped
- 2 large celery stalks, trimmed and diced
- 2 cans (400g each) diced tomatoes
- 120g (1 cup) dried red split lentils
- 2-2½ cups vegetable stock
- ¼ cup fresh basil leaves, roughly chopped
- ¼ cup fresh parsley leaves, roughly chopped
- 2 Tbsp fresh oregano, roughly chopped
- Salt and pepper, to taste
- 1 cup heirloom cherry tomatoes, sliced in half
- 1 pkt (340g) Barilla Gluten Free Spaghetti*
- ½ tsp Himalayan pink salt
- Extra heirloom cherry tomatoes
- Dairy free feta cheese, for serving**
- Melt 1 tablespoon oil in a large pan over medium-high heat, add diced onion and sauté until just soft.
- Add diced garlic, sauté until fragrant.
- Add remaining 1 tablespoon coconut oil, chopped carrot, capsicum and celery. Cook for 3-4 minutes or until vegetables are just tender.
- Pour in canned tomatoes, mix until well combined.
- Stir through lentils.
- Add vegetable stock, 1 cup at a time. You may need to add more vegetable stock if the mixture gets too dry.
- Stir through chopped herbs, salt and pepper.
- Bring mixture to a boil then reduce heat to a simmer. Cover and cook until lentils are tender, approx. 10-20 minutes. Stirring occasionally. Top up with vegetable stock if mixture gets too dry.
- After 10 minutes of cooking, stir through cherry tomatoes.
- Meanwhile, cook spaghetti according to packet instructions with the addition of the Himalayan pink salt into the cooking water.
- Once the bolognese is cooked through and the vegetables and lentils have soaked up most of the liquid, remove from the heat.
- Drain off cooked spaghetti.
- Combine the spaghetti and bolognese together by stirring through the spaghetti into the bolognese or keep them separate.
- Serve with extra cherry tomatoes and a sprinkle of feta cheese and enjoy!
**You can find dairy free feta cheese at most health food stores. Or you can just regular feta cheese for a vegetarian version bolognese.
Store leftovers in an airtight container, refrigerated, for 2-3 days.