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Vegan spaghetti bolognese
Spaghetti bolognese is classic comfort food—especially in the colder months. Chef Rodney Bowers puts a vegan twist on this classic, using walnuts, mushrooms, green lentils and bulgar wheat.
SERVES
4
TO
5
Ingredients
Bolognese Sauce
- 3/4 cup chopped raw walnuts
- 1 sweet onion, finely minced
- 2 cups cremini mushrooms, finely chopped
- 4 cloves garlic
- 2 tablepsoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon chilli flakes
- 500ml canned tomatoes
- 2 tablespoons tamari
- 5 cups vegetable stock
- 1 cup dried mushrooms (soaked in water)
- 1 cup bulgur wheat
- 1/4 bunch fresh basil
- 1 cup green lentils
Spaghetti
- 1 lb dry spaghetti
- Salt, for the pot
Garnish
- Firm, vegan Parmesan
Directions
For the Sauce
- In a skillet pan, toast the nuts until golden and aromatic, avoiding burning. Pop them in a food processor and finely grind. Set aside.
- Add the onion, garlic, mushrooms and garlic to the food processor and blend until well chopped. Set aside.
- Add the oil to a pre-heated large pot on medium-high and add the veggies. Sweat for five minutes until golden.
- Add the salt, chilli flakes, tomatoes, tamari, vegetable stock, soaked mushrooms and water. Bring to a boil.
- Reduce to simmer and add the nuts, bulgur, basil, lentils and stew for 30-40 minutes or until the lentils are cooked.
For the Spaghetti
- Meanwhile, boil a large pot of salted water.
- Cook spaghetti noodles according to package directions.
- Once cooked, strain and set aside.
To Serve
- Once the sauce is ready, serve with cooked spaghetti noodles and garnish with firm, vegan Parmesan. Enjoy!
