The perfect opportunity to use up your leftover veggies in the fridge!
Vegan Vegetable Bolognese with Lentil Pasta
Today I have once again prepared a vegan recipe that allows to use up all your leftover vegetables. The more vegetables you use, the more flavorful and nutritious it will be. In my version, there are four different vegetables, as well as two vegan protein sources and two healthy fat sources. So the bolognese is perfect as a healthy and balanced dinner. Also makes a great meal prep for work!Have fun trying it out and bon appétit! -Pauline
Total nutritional values (4 servings):
1,848 kcal (289 g carbohydrates / 25 g fats / 95 g protein).
Nutritional values per serving (for 4 servings):
462 kcal (72 g carbohydrates / 6 g fats / 24 g protein)
You need
- 2 Small Onions
- 8,8 oz Carrots
- 8,8 oz Turnip
- 5,3 oz Tomatoes
- 17,6 oz Crushed Tomatoes
- 1,8 oz Tomato Paste
- 2 Garlic Cloves
- 3,5 oz Red Lentils
- 8,8 oz Lentil Pasta
- 1 TBSP Olive Oil
- 2 TSP Tahini
- Salt, pepper & chili
Here’s how to do it
- Cut the onions into small cubes.
- Fry the diced onion in a pan with the olive oil.
- Add tomato paste, crushed tomatoes and raw red lentils.
- Continue cooking the bolognese.
- Grate carrots and turnip in a food processor.
- Also add to the pan.
- Cut raw tomatoes and add to the pan.
- In the meantime, cook the pasta according to package instructions.
- Add tahini to the bolognese. Add water if necessary.
- Press the garlic and stir into the sauce.
- Season the bolognese with the spices.
- Serve dish and enjoy!
