LENTIL BOLOGNESE ZUCCHINI PASTA VEGAN AND GLUTEN FREE
Hi guys! today I am sharing this delicious and healthy lentil bolognese with zucchini spaghetti, vegan and gluten-free!
I absolutely love bolognese, so savoury and so much flavour in it. This Vegan and gluten-free lentil bolognese, it has different and delicious flavours coming from the spices, the lentils just gives a really nice meaty texture to the bolognese.
I decided to make also the tomato sauce, this tomato sauce is really delicious, I love roasted tomatoes, really almost all the roasted veggies taste incredibly good.
I really wanted to try the nomato recipe, I found that this sauce exist reading the Gwyneth Paltrow book, I will leave it for another post as I really want to taste it and check how make my version.
Basically the nomato sauce is made without tomato.
HOW TO MAKE ZUCCHINI PASTA?
You will definitely need a spiralizer to make the spaghetti, it is pretty easy, just wash the veggies of your choice, on this case I use zucchini, then remove the sides of the zucchini, you need to have like an even surface at the end so it is easier to adjust to the spiralizer.
Find the link below for the best spiralizer, this one is manual.
I also add this electric spiralizer version too.
ingredients for the vegan bolognese sauce:
2 tbsp fresh basil, chopped
1 tsp dried oregano
1 tsp of chilli flakes, check in the label that is gluten-free, if you are unsure, don´t use it, instead add a tbsp of miso paste for more flavour
1 tsp pepper
3 tbsp of olive oil
1 tsp miso paste diluted in 1/2 cup of water
ingredients for the lentil bolognese:
1 tbsp olive oil
1 tbsp miso paste
2 medium onions, chopped
2 carrots, trimmed and chopped
2 celery sticks, chopped
2 garlic cloves, chopped
2-3 tbsp oregano leaves
1 tsp miso paste
500g cooked lentils
ingredients to season and serve:
a cup of vegan parmesan, grated or nutritional yeast
400g zucchini spaghetti
3 tbsp olive oil
1 tsp Himalayan pink salt
a pinch of pepper
Preparation time: 30 minutes
Total time: 1 hour
Serving size: 6 serves
Let´s start by preheating the oven to 250ºC (482°F)
We are going to start by making the vegan bolognese sauce, wash the tomatoes and chop them in 4 pieces each, we will blend them later on.
Add the chopped tomatoes into a tray suitable for the oven, add 2 tablespoons of chopped fresh basil, 1 tablespoon of dried oregano, 1 teaspoon of chilli flakes, 1 teaspoon of pepper, 3 tbsp of olive oil, give it a good stir and cook it in the oven for around 20 minutes.
Once the tomatoes are nice and cook, pour them into a blender and add also the miso that we just diluted in water, blend until you get a nice texture, taste and add salt or pepper if needed.
Now it is time to make the most delicious vegan and gluten-free lentil bolognese.
In a large pan, at medium heat, add a tablespoon of olive oil.
Once the olive oil is warm, add the onions, carrots, celery, garlic, oregano and cook for around 10 minutes until soft and golden.
Then add the miso diluted in water and the cooked lentils, cook for around 7 minutes.
Once the veggies are cooked, taste and check if you need to add salt.
Then incorporate the tomato sauce that we just made, mix it all and cook for another 7 minutes to really mix all the flavours.
To season the zucchini spaghetti, add 3 tablespoons, a teaspoon of Himalayan pink salt, a pinch of pepper, give it a good stir.
To serve simply pour the zucchini spaghetti in a large bowl, top it with the vegan bolognese and tomatoe sauce, give it a good stir and it is ready to enjoy!
You can top with some vegan parmesan or nutritional yeast.
Delicious, vegan and gluten-free!
You can keep the leftovers in the fridge for 4 days.
IF YOU LOVE THIS RECIPE
Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut