Delicious, very easy and very filling! This Vegan Spaghetti Bolognese is sure to satisfy anyone.
Fill a large pot with water and set on high heat to bring to the boil
In food processor, pulse the onion until finely chopped
Heat olive oil in large non-stick pan on medium-high heat
Add chopped onion to the pan, sauté until golden
Add the whole garlic cloves to the food processor and pulse until finely chopped, add to the pan with the onion and sauté for a further minute or so
Chop the carrots into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan with the onion and garlic
Chop the celery into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan
Finally, add the mushrooms to the food processor, pulse until roughly chopped, then add to the pan
Stir vegetables over a medium heat for a minute further
Add the rinsed brown lentils, the vegetable stock, the pasta sauce, the tomato paste and the dried herbs/chilli flakes to the pan
Stir contents well to combine and season with salt and pepper as desired
Bring Bolognese sauce to a boil and then immediately reduce to a simmer
Cook for 20 minutes, stirring occasionally
With 10 minutes to go, add the spaghetti to the boiling water with a generous amount of salt and cook according to packet instructions
Add the frozen peas to the bolognese sauce and stir well
When the spaghetti is cooked to your liking, drain and divide among 4-6 bowls (depending on desired serving size)
Spoon the bolognese sauce evenly over the pasta
Top each serving with nutritional yeast and fresh parsley leaves
Serve immediately and enjoy!
If you do not have a food processor, chop all vegetables by hand before you commence cooking.
For ultimate freshness, leftovers should be refrigerated in an airtight container and consumed within 2-3 days, or frozen for up to 1 month.