Veggie Bolognese

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 1 cup (200 g) red lentils, rinsed
• 3 cups (300 g) mushrooms, button or cremini, roughly chopped
• 1 tablespoon miso paste
• 1 tablespoon balsamic vinegar
• 1½ cups (400 g) chopped tomatoes
• 2 cups (500 ml) vegetable stock
• plant-based parmesan-style cheese, to serve, optional, (we used Violife’s ‘Prosociano Wedge’)
• pasta, to serve

Method

Add 2 tablespoons of olive oil to a medium saucepan over a medium heat. Once the oil is warm, add the chopped onion and let it become golden and translucent, stirring for 2-3 minutes.

Next add the chopped carrot and celery, allowing them to cook down and soften for another 5-6 minutes. You may need to turn the heat down or add a splash of water if it seems like it’s catching.

Once the base has started to caramelise, add 1 cup of rinsed red lentils then the chopped mushrooms, miso paste, balsamic vinegar and chopped tomatoes. Next add 2 cups of the vegetable stock and leave to simmer with a lid on for 15 minutes, or until the lentils have lost their bite and softened, absorbing the liquid. If the sauce is too loose for your liking, continue cooking at a simmer to reduce the liquid.

Season to taste with black pepper. (It’s likely to be salty enough from the miso.)

Serve the Bolognese on top of your favourite pasta, sprinkled with some grated vegan-friendly parmesan-style cheese. (The Bolognese also works well on baked potato or pile of brown rice.) Add a simple side salad or some garlicky spring greens or broccoli. Keep any leftovers in the fridge for 3-4 days.