Today Recipes | Easy Vegetarian Spaghetti Bolognese Recipe – During our childhood my Mum would cook versions of Spaghetti Bolognese at all times and it had become among my most favourite dinners. Coincidentally it had become also by far the very first meals I managed in order to cook successfully after moving beyond home.
In Australia Spaghetti Bolognese, traditionally made using beef mince, is usually a dish the thing is everywhere. I have been previously setting up a vegan Bolognese using lentils for some time this recipe is for one of several simpler versions using tinned tomato soup (a Cam family tradition) to have an effortless vegetarian pasta dish which is super filling and tasty.
To reduce the cooking time you can actually use tinned lentils rather than dried as well as the dish will prepare yourself in 50 % of time; however, you get a beautiful nutty texture using dried lentils that basically increases the dish. In proclaiming that, if cooking for meat eaters I might boost the cooking time a low as a softer lentil is far more paying homage to mince traditionally utilized in Spaghetti Bolognese.
Tasty, filling, wonderful delicious and straightforward to produce; serve this vegetarian Bolognese as an awesome family meal that will Enjoy!
Easy Vegetarian Spaghetti Bolognese Recipe
Preparation time Cook time
10 Minutes 25 Minutes
- 175g dried pasta
- 1tbsp vegetable oil
- 1 small onion, peeled and finely chopped
- 1 medium carrot, peeled and cut into small dice
- 1 clove garlic, finely chopped
- 300g vegetarian mince
- 150ml vegetable stock
- 400g chopped tomatoes
- 1tbsp tomato ketchup
- dash of Tabasco sauce or chili sauce
- freshly ground black pepper
- 2tbsp basil leaves, torn
- For the cheese
- 80g mozzarella cheese, grated
And that’s all for today’s recipe about Easy Vegetarian Spaghetti Bolognese Recipe, please leave some comment and let us know if you already make it at home.