Vegan Bolognese
Gluten free, wheat free, dairy free, vegetarian, vegan. Each serving is high in plant based protein, fibre and low in saturated fat and salt. One serving contains two of your five a day!
Servings Prep Time
5people 15minutes
Cook Time
Servings Prep Time
5people 15minutes
Cook Time
  • 1medium red oniondiced
  • 2tbsp garlic infused olive oil
  • 2large carrotsfinely chopped
  • 3sticks Celeryfinely chopped
  • 100g Mixed exotic mushroomsWe used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
  • 2sprigs Fresh rosemaryfinely chopped
  • 1can Green lentils
  • 2cans Tinned tomatoesInvest in good quality here
  • 1pack Liberto Edamame spaghetti
  • 125ml Red wine
  1. In a thick based casserole pan, fry the onion in the olive oil for 5 minutes on a medium heat.
  2. Add the carrots, celery and cook until softened. Add the mushrooms and rosemary for a further 3-4 minutes.
  3. Add the red wine and increase the heat until it has cooked away.
  4. Add the tinned tomatoes, green lentils (including water) and another can full of water.
  5. Simmer for 35 minutes.
  6. Cook the Edamame Spaghetti for 3 minutes in boiling water, drain well.
  7. Serve.