An easy to make dish that looks like traditional bolognese but is loaded with veg and is vegan!
Serves: 3 people Prep time: 20 mins
Ingredients
:
2 red onions chopped
2 cloves garlic, crushed
3 carrots, chopped
200g mushrooms
1 aubergine, chopped
2 sticks celery, chopped
half head cauliflower, in florets
300g cherry tomatoes
3 sprigs thyme, chopped
400g green lentils
2 tbsp. Bragg liquid aminos
Pepper and salt
Courgetti or spelt pasta
Fresh chopped basil
Method
:
1. Put garlic and oninos into slow cooker.
2. Blitz the following vegetables on their own in the food processor and add into the slow cooker: carrots, mushrooms, aubergine, celery,
cauliflower and tomatoes.
3. Season and Stir all ingredients together in a slow cooker and cook low for 6- 8 hours
4. Serve on a bed of courgetti or spelt pasta, top with basil and nutritional yeast (or cheese if not vegan!)
Variations
: You could really
put in any veg you want or omit any one you want, its up to you! You could simmer in a saucepan for 20 mins if you want a quicker method.
Serving suggestions
:
Spiralise courgettes or serve on pasta of choice.
Storage
: This can be kept in the
fridge for 1-2 days, but freezes quite well.
