Best Vegetarian Spaghetti Bolognese Recipes

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SPAGHETTI WITH VEGETARIAN LENTIL BOLOGNESE



SPAGHETTI WITH VEGETARIAN LENTIL BOLOGNESE image

Categories     Vegetable

Number Of Ingredients 15

Ingredients
1 cup dried lentils
¼ cup olive oil
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
½ tsp dried thyme leaves
1 tsp dried oregano
salt and black pepper, to taste
2 tbsp tomato paste
½ cup red wine
28 oz whole peeled tomatoes
1 lb spaghetti
¼ cup parmesan cheese

Steps:

  • In a medium pot, combine the lentils with enough water to cover them. Season the water with salt. Bring to a boil and then lower to a simmer, cooking until lentils are tender, about 20-25 minutes. Drain and set aside. Meanwhile, in a large pot, heat the olive oil over medium heat. Stir in the carrots, onion, bell pepper, garlic, thyme, oregano, and salt and black pepper, to taste. Saute until veggies are tender, about 6-8 minutes. Mix in the tomato paste and saute for another 3-4 minutes, stirring constantly, until the tomato paste has dissolved. Add the red wine, scraping up any bits sticking to the bottom of the pot. Bring to a boil and then lower to a simmer, cooking for 3-4 minutes, until the liquid has reduced by half. Add the whole peeled tomatoes to the pot, crushing the whole tomatoes with your hands as you add them in. Bring to a boil and then lower to a simmer, cooking for 10-15 minutes, or until the tomatoes start to break down. Season to taste with salt and black pepper. Stir in the cooked lentils. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until tender, but still firm, stirring occasionally, about 8-10 minutes. Strain and toss with the sauce. Serve topped with parmesan cheese. http://joanne-eatswellwithothers.com/2014/12/spaghetti-vegetarian-lentil-bolognese.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+EatsWellWithOthers+%28Eats+Well+With+Others%29

VEGETARIAN SPAGHETTI BOLOGNESE



Vegetarian spaghetti bolognese image

A nutitricious spag bol which doesnt use soya meat substitute

Provided by lindawoolmer

Time 35m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Heat olive oil in frying pan and gently fry chopped onion until softened, add garlic, salt, pepper and oregano for 2-3 mins being careful not to let the garlic burn.
  • Add the chopped tomatoes to the pan and simmer very gently for 20 mins to thicken the sauce.
  • Add the drained lentils and simmer for a further 5 mins until thoroughly heated through.
  • Meanwhile boil a large saucepan of water add salt and cook the spaghetti according to the pack instructions.
  • Drain the spaghetti, arrange on a plate piling a quantity of the sauce on top. Serve parmesan separately to sprinkle on top.

VEGETARIAN SPAGHETTI BOLOGNESE



Vegetarian Spaghetti Bolognese image

A vegetarian pasta sauce which I hope will appeal to vegetarians, and to those committed to having at least some meat-free meals. It can, of course, be made using any pasta - either regular or wholemeal. Adapted from a recipe in Karen Meyer's 'The Artful Vegetarian' and posted for the Healthy for the Holidays Challenge. One of my adaptations was to add the carrot, on the recommendation of an old Italian lady who (with reference to pasta dishes made with meat) told me that in her village carrot was the secret ingredient to a successful pasta sauce. Certainly baby carrots add sweetness. If you are not using baby carrots, and if you don't usually add some sweetness, give it a try. You could add a teaspoon of sugar or honey, to taste. Whatever its source, the sweetness blends beautifully with the other flavours, particularly with the tomatoes.

Provided by bluemoon downunder

Categories     Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 18

16 ounces whole wheat spaghetti
1 tablespoon oil
4 garlic cloves, crushed
3 onions, diced
1 red pepper, chopped
1 green pepper, chopped
4 baby carrots, grated
3 cups mushrooms, chopped
8 medium tomatoes, chopped
2 cups cooked brown lentils
1 teaspoon tamari (see Notes)
3 tablespoons chopped parsley
1/2 teaspoon dried oregano or 2 teaspoons fresh oregano
1/4 teaspoon dried basil or 2 teaspoons fresh basil
1 cup tofu, cubed
1 teaspoon extra tamari (see Notes) or 1/2 teaspoon vegetable salt
2 teaspoons oil
3/4 cup almonds, chopped

Steps:

  • Cook the spaghetti in plenty of boiling water until tender, 10-15 minutes.
  • Heat the oil in a large non-stick pan and add the garlic and onions and saute, stirring, for 3-4 minutes; add the red and green pepper, mushrooms and carrot and saute for a further 3-4 minutes.
  • Add the tomatoes, brown lentils, tamari, parsley and herbs and cook for 5 minutes until well heated.
  • Sprinkle a little tamari on the tofu squares and heat the extra 2 teaspoons of oil in a separate (preferably non-stick) pan and lightly saute the tofu squares until they are lightly coloured on each side.
  • Drain the spaghetti and distribute it between 6 serving plates.
  • Pour the lentil sauce over the spaghetti, scatter the tofu on top and sprinkle with the chopped almonds.
  • Serve with a salad or steamed vegetables.
  • NOTES: Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. It is available at health food stores and large supermarkets.

Nutrition Facts : Calories 747.7, Fat 16.8, SaturatedFat 1.9, Sodium 1952.9, Carbohydrate 118.1, Fiber 26, Sugar 11.9, Protein 41.3

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