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Vegan Bolognese

One of Freddie's absolute favourite dishes is spaghetti bolognese. It's usually a sure fire hit with kids isn't it. Instead of opting for Quorn or one of the many fake-meat substitutes you can buy in the shops these days, we love to pack ours with lots of delicious plant-based goodness instead. 

baby eating vegan spag bol

INGREDIENTS (makes 4 large portions) 

  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 3 cloves of crushed garlic
  • 2 carrots (peeled and diced)
  • 200g mushrooms (pulsed in a food processor or finely chopped)
  • 1 tbsp mixed dried Italian herbs
  • 1 tbsp balsamic vinegar
  • 750ml tomatoless sauce (or 2 x tins of tomatoes if you don't mind nightshades)
  • 5 drops Hickory smoke (optional but we love it) 
  • 100g red lentils

METHOD

  • Warm the oil in a pan. Add the onion and saute for 5 mins until soft
  • Add the garlic, carrots and mushrooms and stir in dried Italian herbs and salt to season. Continue cooking over a low heat for a few minutes
  • Next add the balsamic vinegar and tomatoless sauce. Keep stirring and warming over a low heat
  • Add the red lentils and allow to bubble away gently, stirring regularly to ensure the lentils are evenly cooked
  • Add some hickory smoke if you like that smokey flavour and season further with salt and pepper 
  • Once the lentils are softened remove from the heat and serve with fresh spaghetti. Store any remaining sauce in the fridge for up to 4 days
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