Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese

Ingredients

• 2 cloves of garlic, minced
• 1 onion, finely chopped
• 2 sprigs of fresh rosemary, chopped
• 250g (8.8 oz) dried green or brown lentils
• 200ml (0.8 cups) vegetable broth
• 1 x 280g (9.9 oz) jar of sun-dried tomatoes
• 2 x 400g (14 oz) tins of plum tomatoes
• 500g (17.6 oz) whole wheat spaghetti
• 2 tablespoons nutritional yeast
• Salt and pepper to taste

Method

1. Preheat the oven to 180ºC (350ºF).
2. Peel and finely chop the garlic and onions, and pick and finely chop the rosemary.
3. In a large casserole pan, heat a splash of water or vegetable broth over medium heat. Add the garlic, onion, and rosemary, cooking for about 5 minutes until softened.
4. Rinse the lentils under cold water, then add them to the pan, along with the vegetable broth. Bring to a simmer and cook for about 10 minutes.
5. Meanwhile, drain the sun-dried tomatoes and blend them into a paste using a food processor. Add this to the pan along with the plum tomatoes. Stir well.
6. Cover with a lid and place in the oven for 30 minutes, stirring halfway through. If it looks dry, add a splash of water.
7. About 10 minutes before the sauce is done, cook the whole wheat spaghetti in boiling salted water according to package instructions.
8. Once the spaghetti is cooked, drain and return it to the pot. Mix in a few spoons of the Bolognese sauce, nutritional yeast, and adjust seasoning with salt and pepper.
9. Serve the spaghetti topped with the remaining Bolognese sauce and a sprinkle of nutritional yeast.