This recipe will definitely be a regular in our meal rotation! This hearty vegetable lentil pasta sauce is delicious served over a big bowl of spaghetti or zucchini noodles. We’re holding onto the final bit of summer by a shoestring and trying to enjoy every last bite of the season’s bounty. ingredients for the vegan bolognese sauce: 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 miso paste diluted in 1/2 cup of water, a cup of vegan parmesan, grated or nutritional yeast, Let´s start by preheating the oven to 250ºC (482°F). In a large pan, at medium heat, add a tablespoon of olive oil. Update Note: Originally published on July 9, 2018. Quick Note: If you’re serving the sauce over pasta, start cooking the pasta according to package instructions now. for gluten-free pasta, use bean, quinoa or brown rice pasta. Worked great. ★☆ and get a free eBook with my 25 top recipes. You will enjoy this recipe too! Per 1 1/4 cups: 140 Calories. To make the lentils, bring the water to a boil in a pot then add the lentils, cover and reduce to a light simmer. I did not have a pasta sauce. It is mandatory to procure user consent prior to running these cookies on your website. Made this for dinner last night and was not disappointed! Welcome to Running on Real Food! ★☆ Step 1. Net Wt 10 oz. I will have to see what I can do about it. Then add the miso diluted in water and the cooked lentils, cook for around 7 minutes. Perfect!! You can top with some vegan parmesan or nutritional yeast. today I am sharing this delicious and healthy lentil bolognese with zucchini spaghetti, vegan and gluten-free! Once the olive oil is warm, add the onions, carrots, celery, garlic, oregano and cook for around 10 minutes until soft and golden. The chili flakes gave the perfect amount of spice and I really liked the addition of the nutritional yeast. If the sauce is too thick, add about two tablespoons of water and a pinch of salt. 160mg Sodium, 7% DV. Made this tonight and it was delicious! Perfect. Bonus: it’s ready in 30 minutes and high in protein and fiber for a sneaky, healthy weeknight meal! And way healthier than other pastas. I added mushrooms and used both red and green bell peppers. Turn down heat if browning. 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. Cook the lentils by bringing 2 cups of water to a boil in a saucepan then adding the lentils, reducing to a light simmer, covering and cooking for 15 minutes until tender. These pastas are made from 100% vegetables, offering a full serving of veggies per serving. 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. Add the peppers, garlic, onion and tomato sauce to a large, Serve over your favourite pasta or zucchini noodles, toped with more nutritional yeast or. Storage: Let cool then store in a sealed container in the fridge for up to 4 days or freezer for up to 2 months. Hi guys! Your email address will not be published. (283.5 g). Sooo goood!! Even you. You also have the option to opt-out of these cookies. Mix everything up, heat through, then serve over pasta topped with fresh basil and vegan parmesan! If frozen, thaw overnight in the fridge. Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut, @2020 - All Right Reserved. I absolutely love bolognese, so savoury and so much flavour in it. That’s big! Did you make this recipe? Used what was on hand so I opted for frozen spinach. SO YUMMY!!! Goodness it’s been quite awhile since I’ve made anything with zucchini noodles! Now, add the Zucchini Lentil Pasta plus two tablespoons of water. No artificial ingredients. Fresh frozen vegetables. 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. So happy you enjoyed it. Nutrition: Sodium, fat and carbs will vary based on the type of tomato pasta sauce used. 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! The sauce also works well over zucchini noodles. ★☆ Cover the skillet and allow the pasta to cook for about 6-7 minutes, stirring occasionally. Add the zucchini, broccoli, blended tomato mixture, broth, and 1/2 teaspoon of salt, and bring to a boil. It’s a great way to get your family to eat more veggies! Then add the miso diluted in water and the cooked lentils, cook for around 7 minutes. Keywords: lentil pasta sauce, protein pasta sauce, Tag @runningonrealfood on Instagram and hashtag it #runningonrealfood. Now it is time to make the most delicious vegan and gluten-free lentil bolognese. But since I’m currently overwhelmed with all my garden zucchini, I definitely need to make them again ASAP! Designed and Developed by MyVeganBeli. I also add this electric spiralizer version too. This recipe comes together in 30 minutes, you guys. 10 Comments Wisdom8. I used a low salt can of tomato sauce , which I added a little dry basil and orang. Heat a large rimmed skillet over medium heat. 0g Sat fat, 0% DV. BAKED BEETROOT FALAFEL VEGAN AND GLUTEN FREE. Lentils make for a great meat substitute – they mimic the texture of ground beef fairly well and add an earthy flair and creamy consistency to dishes. What I like to do with my … Used it to make Mac and cheese. Click here to leave a review! I used garden-fresh oregano and parsley while cooking and topped with fresh basil. 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. Just think: a flavorful, hearty, protein- and fiber-rich dinner on the table in half an hour. zucchini red-lentil curry. Connect with me on Instagram, Facebook and Pinterest and read more about me here. New! Required fields are marked *, Rate this recipe Cook until the water is absorbed and the lentils are tender, approximately 15 minutes. Still a “keeper”. Step 2. This website uses cookies to improve your experience. You know I’m talking to you. In a large pan, at medium heat, add a tablespoon of olive oil. The pasta will soften and the sauce will thicken. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Cook the lentils according to package instructions. 1 likes Holly2716. ©2020 Running on Real Food. While the lentils are cooking, chop up the veggies then add them to a skillet with the tomato sauce. Our Veggie Pasta is a delicious way to bring the nutrition of vegetables to traditional starchy pasta dishes. Yes, you. We also use third-party cookies that help us analyze and understand how you use this website. Herbs: Add fresh or dried herbs such as oregano or basil for extra depth of flavour. SHARE IT! This website uses cookies to improve your experience while you navigate through the website. Once the veggies are cooked, taste and check if you need to add salt. Basically the nomato sauce is made without tomato. These cookies will be stored in your browser only with your consent. Disclosure: This post may contain affiliate links. today I am sharing this delicious and healthy lentil bolognese with zucchini spaghetti, vegan and gluten-free!


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