inspiration2020/04/17

Mabes Makes: Veggie Bolognese

by Mabel Lloyd

Veggie Bolognese

This veggie bolognese is quick and easy to make and only requires a small number of fresh ingredients - perfect for cooking whilst in isolation and using up some cupboard essentials. I love using lentils in this recipe as they're a great source of protein and texture. A generous glug of red wine also adds a lovely richness. Serve with fresh spaghetti and grated parmesan.

Serves 4

Ingredients

1 tin of tomatoes (ideally plum)
1 tin of green lentils in water (drained)
3 carrots finely chopped
150g mushrooms finely chopped
1 red onion
3 cloves of garlic
1tsp mixed herbs
1/2 tsp dry basil
1tbsp tomato puree
50ml red wine (optional)
1 vegetarian stock cube

Method

Finely chop the onion and garlic and cook in a couple of tablespoons of olive oil for about 5 minutes until softened
Stir in the herbs and season with salt and pepper
Finely chop the carrots and mushrooms and add them to the mix, coating in the oil and cook for another 10 minutes
Add the tinned tomatoes and puree, season again with salt and pepper
In a jug, add the hot water to the stock cube and stir
Drain the lentils and stir into the mixture with half of the stock
Pour in the red wine and a splash of balsamic vinegar if you have some
Leave to cook for at least half an hour bubbling away gently
Serve with fresh spaghetti and parmesan (or use nutritional yeast for a vegan option!)