Veggie Bolognese
- Easy
- Main, Vegetarian
- 1 hour
- Serves 5
- Jump to Recipe
Explore BRITE Box’s delightful Veggie Bolognese recipe – it’s not only fun to make, but a joy to eat.
Discover the magic in every bite, create a delicious meal, and most of all, have fun.
You can create this recipe by following the instructions below.
Ingredients
- 1 tbsp olive oil or vegetable oil
- 1 large onion, finely chopped
- 2 cloves of garlic finely chopped
- 3-4 carrots, diced
- 3 sticks of celery, diced
- 1 tbsp of mixed herbs
- 2 tbsp of tomato puree
- 1 x 400g tin chopped tomatoes
- 1 tin of green lentils
- 1 vegetable stock cube
- 350g Spaghetti
- Salt and Pepper
Equipment
- Chopping board, grater, knife, frying pan with lid (or use foil), saucepan, wooden spoon, mixing jug, colander
Allergens
- Gluten (pasta), Celery (Stock Cube)
Method
- Peel and chop the onion and garlic.
- Peel and dice the carrots.
- Was and dice the celery.
- Heat the oil in a frying pan and add the onion, garlic carrots and celery.
- gently fry for 15 minutes until everything has softened before stirring in the mixed herbs.
- Boil the kettle and dissolve the stock cube in 300ml of boiling water in a measuring jug.
- Add the stock to the pan and stir.
- Stir in the tomato puree and chopped tomatoes.
- Boil 1.5 litres of water, ready to cook the pasta.
- When the mixture starts to bubble turn the heat down low and stir in the green lentils.
- Season with salt and pepper, cover and leave to simmer for 15 minutes.
- Pour the boiling water into a large saucepan and add the pasta. Stirring to separate.
- Add a pinch of salt and leave on a medium heat for 10-12 minutes.
- Drain the pasta using a colander before portioning it onto plates.
- Add the vegetable Bolognese sauce.
- Enjoy!
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