This recipe is fairly versatile and can be served with almost any starch – or perhaps try throwing it on top of a baked potato with some sour cream!
Nothing much beats a good Spag Bol – it’s easy, it’s delicious, and it makes great leftovers served with almost anything you can think of! Spag Bol is traditionally a mince, and it’s quite easy to access vegan mince such as TVP from supermarkets – the only problem is the packaging involved as it is always in plastic!
I’ve aimed to create a ‘mince’ of sorts by using finely chopped mushrooms and brown rice – which soaks up all the sauce and flavours as a mince or TVP would. The texture is not exactly the same, but this recipe is delicious nonetheless.
Tips for how to make this a low impact/zero waste recipe:
- I purchased all my herbs, dry goods and sauces from package free stores
- If you can’t get package free products, aim for products in cardboard
- Sometimes rice can be found at markets in fabric bags that can be reused or re-purposed
- This is a great way to use leftover rice – if you only have white just give it a go and see how it turns out!
Loaded Veggie Lentil Bolognese
Serves approx 8
2 Tbs olive oil
1 stalk celery or zucchini, finely diced
1 carrot, finely diced
1 onion, diced
2 cloves garlic, minced
½ C dried brown lentils
2 C mushrooms – finely minced
1 C cooked brown rice
3 Cups Roasted Tomato Sauce, or 8 ripe tomatoes pulsed in a food processor
2 Tbs dried Italian herbs
2 bay leaves
3 Tbs soy sauce, tamari or liquid aminos
½ C veg stock – possibly more depending on your stove top and the cooking process
Any fresh herbs you like!
Enough cooked penne, potatoes or bread for 6-8 people
- Heat the olive oil in a large saucepan. Saute the carrot, celery onion, garlic until transluscent. Add the mushrooms and lentils and saute until mushrooms are softened
- Throw in the rest of the ingredients, and bring to boil. Reduce and simmer for approx. 45 minutes until the lentils absorb the liquid and it thickens – this will likely depend on the lentils and type of brown rice you have used.
- Season to taste, and throw in some fresh basil, chives, parsley
- Serve with pasta, mash, or large chunks of bread (or all 3)