Do you love spaghetti bolognese but want to mix it up a little? This vegan lentil & quinoa bolognese is amazing! It's super tasty, easy to make, healthy and keeps your meals interesting for everyone!
This bolognese only takes about 30 minutes to cook, as long as you have the rice and lentils cooked already, otherwise it takes an extra 12 minutes.
Your kids will love to help you make this, once the vegetables are chopped up it's just putting things in a pan and stirring, which I'm sure they will enjoy!
This recipe serves 4 generously and it's perfect for a tasty family meal!
Some of your may have seen that I posted a different bolognese recipe a couple of days ago, we love bolognese in our family. I told a story about Joss' brothers family.
They play a game called messy spaghetti, it's a great game to encourage young kids to eat all of their dinner. It makes dinner time fun and it's something the whole family will enjoy!
The aim of the game is to see who can get the messiest, they suck the spagehetti up in one go, it may splash the sauce on your face a little but the kids really enjoy it, in the process they eat all the healthy sauce and food with the spaghetti.
When one of the kids is sucking up a peice of spaghetti the rest of the family cheer and they all really enjoy it!
If you are looking for new ways to get your kids to eat their food, I highly suggest you try this with them!
Nutritional Information for 1 serving:
Calories: 387
Fat: 9.87g
Carbohydrates: 55.35g
Fiber: 4.95g
Protein: 18.42g
Calcium: 89.75mg
Iron: 6.75
We hope you enjoy this vegan lentil & quinoa bolognese as much as we do!
If you have any questions please don't hesitate to send me a message! I'm always more than happy to answer questions, take requests or just have a chat. You can message me on here, instagram or facebook!
Lentil & Quinoa Bolognese - Serve 4
Ingredients
1 tbsp Olive Oil
300g Chestnut Mushrooms - Diced This was one packet for me.
1 Carrot - Peeled & Diced
2 Celery Stalks - Diced
1 Onion - Diced
1 tsp Oregano
1 tin Chopped Tomatoes
500ml Vegetable Stock
100g Red Lentils - Cooked You can use whichever colour you would like but we like red.
100g Quinoa - Cooked
4 tbsp Nutritional Yeast
2 Cloves Garlic - Minced
2 tbsp Tomato Puree
Spaghetti to Serve
Method
Heat the olive oil in a large pan and fry the mushrooms until caramelised.
Add the carrots, celery, onion and oregano and cook for a further 5-10 minutes or until the veg has softened.
Add the chopped tomatoes, stock and tomato puree.
Simmer for 20 minutes or until the sauce has thickened.
Serve with spaghetti; spread the bolognese over the top of the spaghetti and then sprinkle a tbsp of nutritional yeast over each meal.
Enjoy!
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