Vegan Lentil Spaghetti Bolognese

Sunday, 7 August 2016

Serves 4

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
Olive oil
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.

Malaysian Vegan Coconut Curry

Serves 4


125g broccoli florets
125g green beans
1 red pepper
125g courgettes
400ml tin of coconut milk
2 teaspoons of organic Thai green curry paste
Thumb-sized piece of ginger, finely grated
1 red onion, finely chopped
1/2 tbsp ground turmeric
2 tbsp tamarind paste
150ml boiling water

How To Make a Malaysian Coconut Curry

Take 2 tablespoons of the coconut milk and pour it into a large pan. Add the ginger, onion, turmeric, tamarind and curry paste and cook for 2-3 minutes gently stirring.

Add the broccoli, green beans, red pepper and courgettes and stir in the rest of the coconut milk and water. Reduce the heat and cook, stirring, for 15-20 minutes until tender.