VEGAN SPAGHETTI BOLOGNESE

VEGAN SPAGHETTI BOLOGNESE

At ZCF we love making delicious meals that are packed with goodness & something that the whole family can enjoy.

This is one of our FAVOURITE recipes & we meal prep it on a weekly basis.

It is a great dinner to have especially during hot summer nights as it will leave you feeling light + refreshed after!

So ditch the heavy carbs and give your digestive system a cleanse with this lentil immunity-boosting tomato and mushroom recipe!

INGREDIENTS

1 cup cooked lentils
1 tablespoon extra-virgin olive oil
1 sweet onion, diced
4 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1/2 cup packed fresh basil, chopped
1 (28 ounce) can diced tomatoes, including juices
6 to 8 tablespoons tomato paste
1/2 to 1 teaspoon fine-grain sea salt
1 and 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes or chilli powder (optional)
2 tablespoons chia seeds (optional)
1 carrot grated
1 diced zucchini
1 teaspoon of yeast flakes

METHOD

In a large saucepan, warm the olive oil over medium heat. Add the onion and garlic then stir to combine. Season with salt and pepper then sauté for 5 to 6 minutes, until the onion is translucent.

Stir in the mushrooms and turn heat to medium-high. Cook for an additional 5 to 10 minutes, until most of the liquid released from the mushrooms has cooked off.

Add the basil, canned tomatoes, diced zucchini and their juices, tomato paste, salt, oregano and thyme then stir to combine. Next, add the red pepper flakes, chia seeds, grated carrot, and lentils, if desired, and stir to combine.

Reduce the heat to medium and simmer while stirring every so often.

Cook for 15 to 20 minutes and serve over pasta or zoodle’s (zuchinni pasta) .

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