Vegetarian Bolognese

Name: Vegetarian Bolognese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Australian
Ingredients: 1 tbsp olive oil; 1 celery stalk, finely diced; 1 medium carrot, finely diced; 1 onion, finely diced; 1 clove garlic, minced; 1 can brown lentils, rinsed and drained; 1 tbsp tomato paste; 1 can tomatoes; 250 ml vegetable stock; 250 ml Pureharvest Organic Soy Unsweetened

6 people
Prep: 10 Minutes
Cook: 30 - 40 minutes

Satisfying and nutritious, this vegetarian bolognese really hits the spot. It’s even a hit with meat eaters. The addition of our Organic Soy Unsweetened makes the bolognese sauce extra creamy.

Made with: Organic Soy

Unsweetened

Ingredients

1 tbsp olive oil
1 celery stalk, finely diced
1 medium carrot, finely diced
1 onion, finely diced
1 clove garlic, minced
1 can brown lentils, rinsed and drained
1 tbsp tomato paste
1 can tomatoes
250 ml vegetable stock
250 ml Pureharvest Organic Soy Unsweetened
1 packet spaghetti

Instructions

In a large saucepan heat a tablespoon of olive oil, add the carrot, celery and onion. Sautee for 5 minutes.
Add the garlic and sautee for another 2-3 minutes. Add the tomato paste and cook until it darkens in colour. Add the stock, soy milk and canned tomatoes and bring to the boil.
Once boiling, reduce to a very gentle simmer for about 40 minutes or until liquid has reduced and has a nice thick consistency.
Once cooked, prepare the pasta. Cook the spaghetti according to the packet instructions and reserve some pasta cooking water.
Mix the sauce and pasta together using a little pasta water.
Serve topped with some parmesan or vegan parmesan.