Vegan bolognese is the favourite recipe of Saara Daniela. This lentil filling and spicy Bolognese is rich in protein and gives you extra boost for training. With these step-by-step instructions your bolognese will be ready in a minute.
Wash your hands and check you have everything you need on the table.
Prep the veggies. Peel the carrots, grate them roughly and put aside on a plate. Peel and chop onion and garlic. Put lentils in a sieve and rinse with cold water.
Put olive oil in a saucepan or high-sided pan. Fry onion and garlic for a few minutes. Add grated carrot and let it fry for a moment. Add tomato purée and pesto if you feel like. Then add turmeric, basil and paprika, and fry them a bit.
Add crushed tomatoes to the pan. Half fill the crushed tomato can with water and pour it to the pan. Add drained lentils. Season with salt and pepper. Cover the sauce with a lid and let it stew for 5 to 10 minutes on low heat.
Cook the spaghetti following the instructions on the package. When your pasta is ”al dente”, drain it carefully. While the pasta is boiling, clean up the kitchen.
Mix the sauce with pasta or serve them separately if you prefer.
“Mistakes in the kitchen shouldn’t discourage you. Just try again!”
Tell us about your fav recipe? Lentil bologgnese is a delish, quick-to-make everyday dish. Being a vegan, the challenge is to make sure you get enough proteins. For that this recipe is really great! Lentils are super rich in protein, and you can use high-protein pasta such as chickpea pasta.
Have you been cooking since childhood or when did you get interested? I started approximately at 12 – and with easy everyday dishes. Turning a vegetarian made me more interested in cooking, so I started to search for vegan recipes from YouTube. That was fascinating!
Your favourite kitchen equipment? I just bought measuring spoons – teaspoon and tablespoon – and now I love measuring everything!
Do you prefer carrots in cakes or in soups? Both! Carrot is a nutritious and versatile root veggie that brings flavour to all kinds of foods.
What do you listen to while cooking? Something vibrant that almost makes me dance. I love the soundtrack of Ratatouille movie: it makes me feel like a chef.
Do you mess up in the kitchen? Oh, MANY TIMES. When I was younger, I screwed up in baking since I did not understand “chemistry” happening. In baking, you need to put an exact amount of flour or baking powder and concentrate on beating the eggs for a perfect, airy result. Knowing more about baking today, I make less mistakes. But mistakes teach you most, so they shouldn’t discourage you. Just try to sort out what went wrong in cooking or baking – and try again!
Your fav colour in food? Yellow, green or blue! The blue potato, for example, tastes super good!
You prefer cooking solo or with a friend? I love to cook with someone close and dear to me as we probably share more or less similar eating habits which makes cooking easier.
Have you tasted this yummy and easy-to-make pasta? Try now this delicious feta cheese & tomato pasta recipe loved by Carrot Kitchen chef Ella. Yum yum!
Pasta bolognese is such an easy thing to make that you can eat it every week. Season this classic sauce with heaps of spices and garnish with chili flakes if you feel like.