
Vegetarian Bolognese 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. Share this recipe Print recipe

Vegetarian Bolognese

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.