Italian cuisine is one of the most popular in the world and that is no wonder. The aroma of tomatoes, pasta, and fresh basil is an irresistible combination for many of us, and we immediately have a waterfall in our mouths. In honor of this cuisine and to the delight of all of you, we will prepare an incredible recipe for vegan spaghetti Bolognese today! Get ready!
Ingredients we need:
- 500 g of spaghetti
- 400 g of sliced canned tomatoes
- 400-500 ml of strained tomatoes
- 200 g of red lentils
- 2 carrots (150 g)
- 2 parsleys
- 1 onion
- 2 garlic cloves
- a handful of fresh basil
- half a fist of fresh parsley
- 1 tablespoon of olive oil
- 2 teaspoons of dried basil
- broth/water according to your needs
- black pepper powder, Vegeta, and salt as you like
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Preparation:
Prepare a deep frying pan with some olive oil on which we fry the finely chopped onion until it looks like glass. Then add the pressed garlic, finely grated carrots and parsley, and fry everything together quickly. Meanwhile, wash the lentils under running water and add it to the pan along with the sliced and strained tomatoes. Cover the pan with a lid and cook the sauce until the lentils soften. Add water/broth as needed to obtain athicker but still liquid sauce.
Finally, season the sauce with dried basil, salt, ground black pepper, Vegeta, fresh herbs, and set aside from the flame. Then just mix the sauce with cooked spaghetti and we can serve it. When serving, we recommend sprinkling spaghetti with grated cheese or delicacy yeast (for vegans). Buon appetito!
| NUTRITIONAL VALUES | FOR 1 PORTION (5 PORTIONS OVERALL) |
|---|---|
| Calories | 551 |
| Protein | 24 g |
| Carbohydrates | 104 g |
| Fats | 2 g |
We hope that you will soon enjoy this Italian Spaghetti Bolognese recipe in the vegan version, and you will enjoy it very much! If you liked the recipe, support it by sharing.
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