Vegan Spaghetti Bolognese

Swap beef mince for nutritious mushrooms, celery and carrots in this family favourite from Vega

By Healthy Diet

In a food processor, pulse the mushrooms until finely chopped and then set aside. Add the onion, garlic, celery and carrots to the food processor and pulse until finely chopped.
In a saucepan, sauté the vegetable mixture in the olive oil for 10 minutes. Add a splash of balsamic vinegar and cook for another 3 minutes. Add in the lentils, stock, tomatoes, salt and pepper. Bring to a simmer. Add a sprig of rosemary and a bay leaf. Cover, and allow the sauce to cook at a low simmer for 45 to 60 minutes.
Remove the rosemary and bay leaf. Taste and adjust seasoning as needed. If the sauce is too thin, turn up the heat and cook for a few minutes more uncovered. Serve over a bowl of spaghetti.

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All of our recipes are accredited by Juliette Kellow, registered dietitian.