Vegan Spaghetti Bolognese Ingredients
2 onions, chopped
3 garlic cloves, crushed
3 carrots, grated
1 mug red lentils
1 celery stick
1 x 400 g tin red kidney beans
2 x 400 g tins chopped tomatoes
1 tube of tomato puree
2 bay leaves
Sea salt, black pepper
500 g spaghetti
How to Make a Vegan Spaghetti Bolognese
Heat the olive oil in a large saucepan and fry the onions and garlic, until softened. Then add carrots, chopped celery, bay leaves together with the tins of chopped tomatoes, tomato puree, red kidney beans, lentils and 300 ml boiling water.
Cover with a lid and simmer over a gentle heat for 45 minutes to an hour until it’s rich and thickened, stirring occasionally.
Serve with cooked spaghetti and finish with a sea salt and black pepper.