Vegan spaghetti bolognese

Monday, 2 January 2017

Some of my friends have told me they're going to incorporate more vegan food in to their weeks. Therefore I thought we'd start the year with a classic dish that people (at least in Sweden) make almost every week. I'm talking about spaghetti bolognese. 

//  Några av mina vänner har sagt att de ska börja äta mer vegansk mat i veckorna. Därför tänkte jag att vi börjar året med en klassisk rätt som många människor (i alla fall i Sverige) gör varje vecka. Jag tänker på spaghetti bolognese. 


When I started eating vegan, I thought of the dishes I used to make and how I could make them vegan. Spaghetti bolognese was one of them and the fun thing is that one can make different vegan variations of it. If you want it to look the same you can always switch the meat to soy mince. This recipe is for you who wants to stick to more whole foods though. I personally love the red lentils and mushrooms together. The red lentils gives it a bit of a "meaty" taste. 

This is a perfect dish to start out with if you want to start eating more vegan food at home.

//  När jag började äta veganskt tänkte jag på rätterna jag brukade laga och hur jag kunde gör de veganska. Spaghetti bolognese var en av de och de roliga är att man kan göra flera olika veganska varianter. Om man vill att det ska se likadant ut kan man bara byta ut köttet mot sojafärs. Det här receptet är för dig som vill hålla dig ifrån halvfabrikat. Jag personligen älskar röda linser och champinjoner tillsammans. De röda linserna ger det nästan en lite "köttig" smak. 

Det här är en perfekt rätt att börja med om man vill äta mer veganskt hemma. 

Ingredients
- Spaghetti (or pasta of choice)
- 2 cans of tomato passata
- 1 red onion
- 3 garlic cloves 
- 2 dl red lentils 
- 200g mushrooms
- Some fresh basil (dried works as well)
- Sea salt and black pepper 

Vegan spaghetti bolognese

1. Cook the spaghetti according to the instructions. 

2. Finely chop the red onion and garlic. Sauté the red onion in a saucepan with a little bit of water until soft. Turn down the heat a bit and add in the garlic. 

3. Pour in 2 dl of red lentils together with 4 dl of water and let boil under a lid for a few minutes. 

4. While the red lentils are cooking - roughly chop the mushrooms to small chunks. Add them to the saucepan together with the tomato passata, some chopped fresh basil, salt and black pepper. Stir around and let boil on a medium heat under the lid for a couple of minutes and then put the saucepan aside.

5. Drain the spaghetti and mix in the the bolognese sauce until everything is coated. Serve with some more fresh basil on top. Done!

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