Spaghetti Bolognese is such a traditional meat dish it can be difficult to find a vegan version which tastes just as good. This one with half lentils and half TVP (textured vegetable protein) I think is really yummy. It is also really good for you with the lentils and vegetables!
As with most of my dishes you can also freeze it so long as you allow it to cool completely first. Personally i’m not too keen on spaghetti as a pasta so i’ve used fusilli here but you can use whichever pasta you prefer.
2 onions chopped finely
4 sticks celery chopped coarsely
1 head broccoli (I like broccoli stalks so I used these too but you can just use the buds if you like)
4 carrots peeled and finely chopped (you can grate these if you prefer but I like the bite of them)
2 400g tins of chopped tomatoes
100g lentils (I used red lentils here but any kind works)
100g TVP (not all TVP is vegan as lots contain milk and / or egg so ensure you check the packet)
2 tsp Italian seasoning
salt and pepper to taste
1 tbsp oil (any kind is good here but I used olive oil as it is just for frying)
4 cups pasta
1. Prepare the vegetables and fry gently in the oil for about 10 minutes until tender.
2. Add the tomatoes, lentils, TVP and seasoning and bring to the boil then cover and simmer for about 30 minutes. You want to do this until the lentil are soft to the bite and most of the liquid is absorbed. Keep stirring this occasionally to avoid sticking to the pot
3. While the Bolognese is simmering cook the pasta according to the packet, drain then leave aside.
4. When most of the liquid has been absorbed by the Bolognese mixture taste to decide if you wish to add more seasoning. If you do not stir until the liquid is absorbed and then add the pasta.
5. Stir the pasta thoroughly into the Bolognese then serve and enjoy!
6. As stated above this does freeze very well but ensure you cool the dish completely before doing so.
I may have mentioned this before but macaroni cheese without the nasty cheese sauce is one of my favourite comfort dishes. Even when I was vegetarian I was never fond of cheese sauce and would just have my macaroni with grated cheese on top.
This recipe is so easy to make, though it does take a little bit longer than just grating cheese, is able to freeze and you can add different vegetables and herbs to make it personal to you. I love my macaroni with spinach and peas so that is what I have used but you can use pretty much any vegetable you like.
2 cups macaroni (or any other dried vegan pasta)
1/2 cup oil (you can use any kind of oil here. I use canola just because I like the taste)
1/4 cup flour
3/4 cup nutritional yeast
salt and pepper to taste
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1 tbsp tahini (use whichever tahini you prefer. For this I use mild so the taste does not overpower the other flavours)
2 cups boiling water
1 cup bread crumbs (use store bought bread crumbs for this or if you are using your own ensure you leave them until they have dried out)
300g frozen spinach
300g frozen peas
1. Cook the pasta according to the instructions on the packet then drain and leave to be used later.
2. Make a roux by whisking the flour and half of the oil over a medium heat until it is thick.
3. When the roux is thick add the water, spices, tahini and nutritional yeast flakes and whisk until all the ingredients are completely mixed together.
4. When all ingredients are mixed together add the remaining oil and check the seasoning so you can add more if desired.
5. Mix the pasta and whichever vegetables you are using into the mixture and ensure all is completely coated before transferring to a casserole dish.
6. Top with the bread crumbs and bake for about 20 minutes until the dish is ready.
7. Like most recipes if you are planning on freezing portions ensure they cool completely before transferring to freezeable containers.
I was watching the tennis tonight (come on Murray!) and time slipped away from me before I realised I had not eaten dinner. As I needed something quick and I had promised this recipe to the vegan facebook group I post to I decided to go and make it.
I love this recipe so much because 1) its quick 2) no fancy ingredients are required and 3) you can change it depending on your mood – I kept it very simple tonight but you can add vegetables, herbs, spices, vegan protein and so on. It is also really yummy! When I was vegetarian I was not a fan of macaroni cheese as I am not a fan of cheese sauce but this sauce is thick and really, really tasty!
Apologies for the rubbish picture – Andy Murray is kinda addictive. Almost as addictive as nutritional yeast flakes!
Macaroni (or another vegan pasta) enough for 4 people
For the sauce:
1 cup water
1 cup unsweetened non cow milk ( I use alpro but any type is suitable so long as it is unsweetened)
3 tablespoons oil (you can use any type but I use canola for the health benefits and the orange colour)
1/2 cup plain flour
3/4 cup nutritional yeast (I’m slightly addicted to nutritional yeast so use as much or as little as this as you desire)
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1. Cook the pasta according to the instructions on the packet and while that is cooking concentrate on making the sauce
2. In a large measuring jar combine all the wet ingredients and whisk so the oil is well stirred in. You can use a bowl for this but you’ll be pouring the ingredients shortly so a jar is much easier
3. Heat a small saucepan and add all the dry ingredients. Add the wet ingredients very slowly stirring quickly and continuously as you do. If you do not keep stirring you may get lumps and although they will reduce it is easier to do it at this stage
4. When the ingredients are all combined turn up the heat until they begin to bubble and thicken. Keep whisking for about 2 minutes until it becomes really thick and then turn the heat back down.
5. When the sauce is as thick as you desire turn off the heat and then pour it over your pasta when it is cooked.
If you are adding vegetables I usually find it easier to cook them in the pasta water depending on how much time they need because we all know 2 pots are easier to wash than 3!