Vegan Bolognese Spaghetti
75 min
Masterpiece
Rohlík Chef
Preparation method
Ingredients overview
- 1 onion
- 40 g carrots, finely chopped
- 50 g zucchini, finely chopped
- 25 g red bell pepper, finely chopped
- 50 g red lentils (rinsed)
- 125 g tomato paste
- 3 fresh tomatoes, chopped
- 2 cloves garlic, finely chopped
- a few teaspoons olive oil for sautéing
- salt to taste
- pepper to taste
- fresh basil (chopped) for garnish
- spaghetti as needed
- vegan cheese for sprinkling (optional)
- nutritional yeast for sprinkling (optional)
In a deep pan, heat the olive oil and sauté the chopped onion until translucent. Add the carrots, zucchini, and red bell pepper and sauté briefly until the vegetables soften. Then add the garlic and sauté for another minute. Add the chopped tomatoes, rinsed lentils, and tomato paste. If necessary, add a little water. Cover and cook over low heat for about an hour (add water as needed) until the lentils and vegetables are tender.
Meanwhile, cook the spaghetti in salted water according to package directions. Mix the cooked pasta with the sauce. If you want to prepare portions in advance, it is better to mix the pasta and sauce just before serving.
Season with salt and pepper and garnish with fresh basil. You can serve with vegan cheese or nutritional yeast to taste.