Long before tofu, and seitan and jack fruit, this was the go-to dish if you had annoying vegans coming round for tea. Cheap, quick-ish, and surprisingly meaty, vegan spaghetti bolognese was a meal that anyone could knock up. These days the range of vegan options is so huge that this classic has fallen out of fashion a bit. That’s a shame, as this dish is surprisingly close to the meat-based version. I’d also argue that how to make this dish should be on every school domestic science curriculum, together with how to make a curry and a decent salad dressing.
2 cloves of garlic
2 medium onions
1 finely chopped carrot ( optional )
1 pinch of dried Italian-style herbs
2 tins of tomatoes
2 portions of chestnut mushrooms
2 portions of cooked lentils
Chop the onion and garlic and gently fry in olive oil until soft.
Add the tins of tomatoes.
Break the tomatoes up a simmer for about 20 or until the sauce has thickened.
Rinse the lentils
Chop and cook the mushrooms in a little oil. We want to mimic the texture of mince so that’s the size you should be aiming for.
Combine the mushrooms and lentils. A ratio of 50/50 is about right.
Cook the pasta according to the packet instructions.
Add the sauce to the ‘mince’ and stir through the pasta.
Pre cooked lentils are perfectly acceptable in this dish if you can’t be bothered to cook the dried variety. If you have lentils let over use them to make a herby lemony salad or lentil and parsley pate.
Serve this with a side of lemon chilli broccoli or green beans.