Spaghetti Bolognese is The Boy’s favourite meal. He’d eat it 5 times a week if he could. With fish fingers and chips the other days. When asked what he wanted for tea one night this week he rather predictably said “Spaghetti Bolognese”. Generally, if we’ve got the ingredients and he hasn’t already eaten it twice that week I’ll agree. It’s healthy, filling and easy to make so why not? On this occasion, we had everything but the mince. So, I thought I’d have a go at vegetarian Bolognese. We’d enjoyed vegetarian shepherd’s pie that much I thought it was worth a try.
I personally really enjoyed it. The Boy said he preferred normal, which was a bit surprising seen as he couldn’t tell the difference between vegetarian and meat Shepherd’s pie. But he ate it all and The Bobsy, as always, absolutely loved it. She’s very easy to please when it comes to food. If you fancy having a go at my vegetarian Bolognese,
You Will Need:
- 200g Cooked green lentils
- 500g Passata
- 150ml Red wine
- 2 Cloves garlic
- 1 Onion
- 1 Red pepper
- 150g Mushrooms
- Salt and Pepper to taste
- 1tbsp. Mixed herbs
- Spaghetti to serve
Cook your lentils to packet instructions and leave to one side for later. This takes about an hour so make sure you leave yourself enough time.
Finely chop the garlic, roughly chop the onion, pepper and mushrooms and add them all to a frying pan.
Cook in a little oil until softened before adding the lentils. Remember at this point to put some water on to boil for your spaghetti.
Add the red wine to the lentils and simmer for 3 minutes.
Next, add the passata and stir together well. I would normally use chopped tomatoes. But this wasn’t a planned meal and passata was all we had. Either work well.
Add salt and pepper to taste and mixed herbs. Allow it to simmer for around 15minutes stirring regularly.
Serve will spaghetti and parmesan cheese for a gorgeous, flavoursome vegetarian Bolognese meal.
Vegetarian alternative to spaghetti bolognese
- • 200g Cooked green lentils
- • 500g Passata
- • 150ml Red wine
- • 2 Cloves garlic
- • 1 Onion
- • 1 Red pepper
- • 150g Mushrooms
- • Salt and Pepper to taste
- • 1tbsp. Mixed herbs
- • Spaghetti to serve
- Cook Lentils in advance using packet instructions
- Finely chop the garlic and place in a large frying pan with a little cooking oil
- Roughly chop the onion, pepper and mushrooms before adding to the pan
- Fry for a few minutes until soft
- Add the lentils
- Pour over the wine and simmer for 3 minutes
- Add the passata, herbs and salt and pepper
- Stir together well
- Simmer for 15 minutes stirring regularly
- Serve with spaghetti