Vegan Lentil Bolognese

If you’re craving a bolognese pasta but looking for a vegan twist – this is the perfect recipe for you. This is full of vegetables with the same great taste.

View our recipe below on how to create our lentil bolognese.

Serves: 4

What you’ll need:

What you need to do:

  1. Diced the brown onion and carrot and add them to a pan with your oil. Cook for 5 minutes.
  2. Meanwhile, dice the zucchini, mushrooms and garlic and add to pan for a further 2 minutes.
  3. Add the tomato paste and mix to cover the vegetables. Then add your vegetable stock and can of tomatoes. Mix together and add the Italian seasoning, salt, pepper and chilli flakes. Place a lid on top and let simmer for 10 minutes.
  4. Boil a pot of water, once boiled add your pasta and a pinch of salt. Follow instructions according to the packaging of the pasta.
  5. Once the sauce has been simmering for 10 minutes add your lentils, spinach and lemon juice. Return to simmer until pasta is ready and spinach leaves have shriveled.
  6. When the pasta is done, drain the water and serve evenly between your dishes. Add pasta sauce on top and mix. Add nutritional yeast for a cheese flavour.

Enjoy! We usually double the serving of sauce and put the rest in the freezer for an easy dinner another night. It does well and keeps its taste after defrosting.

This meal also goes well being reheated the next day after refrigeration.

We hope this lentil bolognese recipe was easy to follow. Let us know if you try it and if you suggest any changes to suit you!

Sundried Tomato Creamy Pasta (Vegan)

A delicious vegan recipe that tastes super creamy.

View our recipe below on how to create our sundried tomato creamy pasta.

Serves: 2

What you’ll need:

What you need to do:

  • Start boiling your pasta waster (add a little salt) as you get the rest of the recipe ready. Add pasta and follow packet instructions once water is boiled. Then set aside once drained.
  • In your fry pan add your olive oil and garlic, cook until fragrant (about 1 minute) and add your cornflour. Sprinkle with salt and add your cup of almond milk. It will start to gain thickness as you stir it – then add to a blender.
  • Add half of your measured sundried tomatoes (oil drained), nutritional yeast and 1/4 cup of water and add to the blender with your garlic mix. Blend and set this aside.
  • In a pan add some oil olive, onion, the remaining sundried tomatoes – cook for 2 minutes. Add your broccoli, olives, yellow capsicum and spinach. Season with salt, pepper and chilli flakes to your taste.
  • Add your drained pasta back to your pot and adjust your stove to low heat. Add your sauce from the blender plus your vegetable mix onto the pasta and mix until the sauce is warm and mixed through.
  • Serve into your dishes, add extra salt and pepper to taste.

Tip: Add garlic bread to the side to complete the meal.

This meal goes well being reheated the next day after refrigeration.

We hope this sundried tomato creamy pasta recipe was easy to follow. Let us know if you try it and if you suggest any changes to suit you!