Vegan Bolognese

A tasty authentic tasting Bolognese packed with veg, hearty grains and even better – entirely plant based! Serves 4.

Ingredients:

• 175g chopped chestnut mushrooms
• 125g chopped Portobello mushrooms
• 25g dried porcini mushrooms
• 175g dried green lentils
• 20g Tongmaster Bolognese spice blend
• 1 diced onion
• 100g grated carrot
• 2 x 400g chopped tomatoes
• 300ml mushroom stock (made fromm soaking dried porcini mushrooms)
• 1 tbsp tomato puree
• 1tbsp marmite
• 400g dried spaghetti

Method:

1. Add porcini mushrooms to a bowl and cover with 400ml boiling water, soak for 10 mins, then remove from, roughly chop and set aside – keep the water, this is your mushroom stock.
2. Add the onion and carrot to a pan and gently fry until softened, add the spice blend and tomato puree and cook for a further minute, browning the spices.
3. Add the lentils and stock to the cooked vegetables, along with the chopped tomatoes, cover and bring to the boil before leaving to simmer.
4. Heat a large frying pan and cook all of the mushrooms with a splash of soy sauce until the water has evaporated and the mushrooms are cooked through – add the mushroom mix to the lentils.
5. Stir in the marmite and simmer for a further 30-40 minutes until the lentils are cooked and the sauce is thick.
6. In a separate pan, add spaghetti to salted, boiling water and cook for recommended time, drain and serve with a dollop of Bolognese – top with vegan parmesan.
7. Slice a ciabatta and lather in melted vegan butter mixed with crushed garlic and Italian herbs for a delicious side.