The Spiritual Vegan

raw and non raw vegan recipes

Vegan spaghetti bolognese

with 4 comments

In the tradition of my vegan meatballs, this vegan spaghetti bolognese uses lentils instead of minced beef.

Here we go.

For 2 people, amply:

1 cup lentils

1/2 onion

3 cups or so water (to be added as needed)

1 tin of chopped tomatoes / 400 g

350g mushrooms

1/2 green pepper

2 medium carrots, split lengthwise then chopped (I like to keep the skins on, more flavour and more vitamins)

1/4 cup soy sauce (enough to make salty – between 1/4 and 1/3)

3 cardamoms

2 cloves garlic

Small handful of dried shitake mushrooms, or about 5 fresh

A handful of nori flakes (nori is a seaweed)

Black pepper to taste

3 teaspoons oregano

1 teaspoon brown sugar

2 tablespoons extra virgin olive oil

So, we make this simply by boiling the lentils, shitake, garlic, cardomom and seaweed with the soy sauce and two cups of water. After about 15 minutes or when we see 2/3 of the liquid has been absorbed, we add the carrots and tomato. 5 minutes later, we add the mushrooms and green pepper. Onions should be fried apart and added with these. Throw in, too, the oregano, black pepper, oil, and sugar. (The sugar counters the acidity of the tomatoes. You can substitute this for something healthier if you want).

Boil until all the ingredients are soft. Watch the pan and add water as necessary. We want to make the recipe properly salty with only soy sauce as this will help give a meatiness to the lentils, so go by taste as different sauces are less or more salty than others – but be aware that soy sauce is liquid, and the lentils have to absorb it!

Cook spaghetti to go with, and enjoy!

If you miss Parmesan with your bolognese, try a mix of finely chopped pine kernels with nutritional yeast to sprinkle on top.

By the way, the pasta we used in this recipe was made of Kamut – that’s a form of wheat that is a lot healthier than normal wheat, and contains no gluten. In health food shops you can find pasta made of spelt or rice, too. You’ll be able to feel the difference – they are much healthier.

Hope it works for you! Comment and tell me how it went if you try it!

Andrew

Check out Andrewโ€™s other site, Lightworkersโ€˜ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

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Written by Princess

February 10, 2010 at 10:30 pm

4 Responses

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  1. Haven’t tried it yet, but just wanted to say thanks for the recipe. I use lentils for everything. Recorded a video of an awesome healthy vegan shepherd’s pie recipe last week. I’m all the about the kamut noodles, too, so I’ll be bookmarking this. Thanks!

    • Hey Heather, that pie sounds awesome – I will check out your site! ๐Ÿ™‚ Pity lea & perrins sauce (traditional component of the pie) is not vegan ๐Ÿ˜ฆ

      I’m glad to have been of service with my little blog ๐Ÿ™‚ Hi from Spain!

      Love

      Andrew

      The Spiritual Vegan

      February 11, 2010 at 9:32 am

  2. Hey, just a quick note, KAMUT khorasan wheat does have gluten in it. Some people don’t have problems with it (much like spelt), but for true celiacs they need to stay away from any and all gluten.

    Tara

    February 11, 2010 at 4:07 pm


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