Plant Based Spaghetti Bolognese

This plant-based spaghetti is simple, nutritious, cheap to make, versatile and delicious! I mean, how many more reasons do you need to try it for yourself?

Most of the dinners I cook for Ellarose and I we have leftovers and I then use in a few different ways the following nights – makes the dollar stretch that much further.

This recipe I can get a further 3 meals out of – in saying that there is only 2 of us, so obviously depending on the size of your family, you may not have as many leftovers. However, you may decide to make this recipe and choose to use it with one of our other meal options:

• Nachos
• Roasted jacket potatoes
• Stirred through spiral pasta
• Potato Top pie
• On toast (I do this as a lunch option)

Ingredients:
1 onion - chopped
1 tbs olive oil
1x tin brown lentils
1x tin black beans
1x tin chickpeas
1x tin corn kernels
Handful of chopped mushrooms
2 carrots - sliced
1 jar tomato passata
4 cups of vegetable stock
2 tbs tamari
2 tbs maple syrup
1 tbs of herbs of your choice – I use ‘Bragg sprinkle 24 herbs and spices’

- Fry onion in olive oil until translucent
Rinse lentils, black beans and chickpeas from cans and add
- Add all other ingredients – stir to combine
- Bring to boil and then simmer for approx. 40 minutes – until vegetables are cooked and the sauce has thickened up a little.
- Remove from heat and blitz with a handheld blender. Ensure not to completely blend, just a bit so it resembles texture of meat.
- Mix through spaghetti.

Top with basil, squeeze of lemon juice and cheese of your choice. I love heat, so I’ll also pop a generous amount of siracha on also 😉

Enjoy x