Simple Vegan Lentil Bolognese Pasta Bowl
Ingredients
- 1 medium onion
- 1.5 cups chestnut mushrooms
- 1 cup cabbage
- 2 large carrots
- 2 tbsp tomato purée
- 1 cup red lentils
- 3/4 cup vegetable broth
- 1 can chopped tomatoes
- 2 tbsp nutritional yeast
- 1 tsp cumin
- 1 tsp paprika
- 1/4 cup chestnut purée (or tahini)
- 1 tbsp coconut sugar
- 5 oz broccoli
Preparation
Add the onion and the mushrooms to a non-stick saucepan with a splash of water
Sauté for 2-3 minutes, until softened
Add the cabbage and the carrots together with the tomato paste
Sauté for a further 3-4 minutes, until softened
Add the lentils together with the vegetable broth, chopped tomatoes, nutritional yeast, cumin, paprika and chestnut purée
Simmer for around 10 minutes, stirring frequently and add more vegetable broth if it starts to dry
Add the coconut sugar and broccoli
Continue simmering for 5-7 minutes more, until thick and the lentils are fully cooked through
Serve with pasta of your choice (gluten-free if needed)
Notes
Best served immediately, but can be frozen or kept in the fridge in an airtight container for up to 3 days
