Hello herbivores and omnivores! 😉
If you’re looking for a classic pasta recipe, you’ve come to the right place. This is I can’t believe it’s not meat vegan spaghetti bolognese. This hearty family dish, typically made with beef, has been veganized, but is bursting at the seams with flavour and tastes gorgeously meaty. The meatiness of this meal is brought to you by the fabulousness of lentils. They mimic the crumbliness of beef quite well. It will allow you to fill you and your guests up with some loving comfort!
Holy mother of goodness gracious, this is too good!
Lentil Bolognese Spaghetti
- 1 cup dried lentils (I used beluga lentils), cooked in double their volume of water
- 2 bell peppers (1 orange & 1 red)
- 6 oz can tomato paste
- 1 cup button mushrooms, cut into quarters
- 1/2 cup red wine (optional)
- 2 tbsp. white wine vinegar
- 1/4 cup olive oil
- 5 carrots, quartered and sliced
- 3 stalks celery
- 1 pint cherry tomatoes, halved
- 1 medium onion, peeled and chopped
- 2 tbsp. honey
- 4-5 garlic cloves (use less if you’re not as obsessed with garlic as I am)
- Fresh basil, thyme and oregano
- Salt and pepper, to taste
- 2 tsp. spaghetti spice mix
- 2 bay leaves
- Pinch of onion powder
- Whole-wheat pasta of your choice (I used spaghetti)
- Heat oil and vinegar in a skillet on medium heat. Add in the tomato paste, honey, spices, tomatoes, onions, celery, carrots, mushrooms, red wine (optional), garlic and bell peppers. Cook until onions are translucent and other vegetables are soft.
- During this time, boil your water for your pasta. Cook pasta according to directions on the box.
- Serve the bolognese on a bed of pasta. Garnish with fresh basil, thyme and oregano.
- Enjoy with a tall glass of water or with a nice glass of red wine! I paired this meal with an awesomely delicious red blend (Hunt Country Red) from Millbrook Vineyards & Winery 😉