Vegan Spaghetti Bolognese

Name: Vegan Spaghetti Bolognese
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 Servings
Cuisine: Bucătărie italiană
Ingredients: 1 pc Yellow onion 1 onion; 40 g Carrots finely chopped; 50 g Zucchini finely chopped; 25 g Red bell pepper, finely chopped; 125 g Tomato paste; 3 pcs Fresh tomatoes, chopped; 2 pcs Garlic cloves; 100 g Spaghetti pasta (spaghetti); 50 g Red lentils 50 g red lentils; 5 g Fresh basil (chopped); 5 g Salt to taste; 5 g Ground black pepper 17 g to taste

2 Servings

Buy all ingredients right below the recipe

Ingredients

1 pc Yellow onion 1 onion
40 g Carrots finely chopped
50 g Zucchini finely chopped
25 g Red bell pepper, finely chopped
125 g Tomato paste
3 pcs Fresh tomatoes, chopped
2 pcs Garlic cloves
100 g Spaghetti pasta (spaghetti)
50 g Red lentils 50 g red lentils
5 g Fresh basil (chopped)
5 g Salt to taste
5 g Ground black pepper 17 g to taste

Instructions

1
In a deep pan, heat the olive oil and sauté the chopped onion until translucent.
2
Add the chopped carrot, zucchini, and red bell pepper. Sauté them for a short time until they begin to soften. Then add the minced garlic and sauté for another minute.
3
Add the chopped tomatoes, hydrated lentils, and tomato paste; add a splash of water if needed. Cover and let simmer slowly for about an hour (or until the lentils and vegetables are soft), stirring occasionally and adding water if the sauce becomes too thick.
4
Meanwhile, boil the spaghetti in salted water, according to package instructions.
5
Mix the cooked pasta with the sauce. If preparing portions in advance, consider mixing the pasta with the sauce just before serving.
6
Season with salt and pepper to taste, sprinkle with chopped basil. If desired, add a vegan cheese alternative or nutritional yeast on top.

Sezamo

We've gathered our favorite recipes for you, from desserts to dishes from all over the world, as well as much-loved classics. We love them all!