Spaghetti bolognese

Spaghetti bolognese


  • 1 tbsp olive oil
  • 4 cloves garlic, chopped
  • 1 carrot, diced
  • 4 mushrooms, sliced
  • 240g can lentils, drained & rinsed
  • 400g can diced tomatoes
  • 1 cup vegan beef stock
  • 250g pasta
  • Salt & pepper
  • Handful parsley, chopped
  • 1 tbsp savoury yeast


  1. Sauté onion in olive oil on medium heat until translucent.
  2. Add mushrooms & carrot, sauté for 3 mins then add garlic.
  3. Add lentils then after 3 mins add tomatoes & stock & turn up the heat.
  4. Cook for about 10 mins until the sauce thickens. Stir to avoid sauce sticking to the pan.
  5. Cook pasta in lightly salted boiling water for 8-10 mins or until al dente then drain.
  6. Once the sauce has thickened, season to taste & garnish with parsley. Serve on the pasta & sprinkle savoury yeast on top.

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