Daily Vegan Recipe - Lentil Bolognese

Daily Vegan Recipe - Lentil Bolognese




Red lentils: 1 C

Scallions: 3

Celery: 1 stick

Bay leaf: 1

Balsamic vinegar:1/2 Tbsp

Xylitol: 1 Tbsp

Cherry Tomatoes: 1C

Pepper: 1 large

Tinned tomato: 1 tin

Smoked paprika: 1 Tbsp

Pepper: 2 t

Garlic powder: 2 t

Italian herbs: 1 ½ Tbsp

liquid aminos or tamari: 1 Tbsp

Red wine 1/4th cup

Water: 1 cup

Vegan butter 1 Tbsp

Olive oil: 2 T

Water: 2 C

Smoked salt to taste


1) Preheat oven to 175C. Mix pepper and tomatoes with 1 T olive oil and ½ T Italian herbs. Roast in oven for 30 mins

2) Heat 1 T olive oil and butter in a pan. Add bay leaf, onions, balsamic vinegar and xylitol. Cook till onions are caramelised

3) Add celery and wine and cook till celery begins to soften

4) Add tinned tomatoes, paprika, cumin, pepper, garlic, liquid aminos, Italian herbs, lentils and water. And cook with the lid on.

3) Add mushrooms when lentils are almost done and cook till done

4) Stir in cooked spaghetti.

Leave a comment

Please note, comments must be approved before they are published