Meaty Meatless Bolognese
I’m going to share the secret of three everyday ingredients that will make any meat eater love this bolognese meatless veggie spaghetti. So if you want to add an easy meat-free option to your Mediterranean diet dinner arsenal, grab a glass, pull up a chair and join me in my Mediterranean kitchen. My thanks to Nisha of @RainbowPlantLife for the launching pad inspiration to my recipe!
Ingredients
1 large onion
2 cups mushrooms, finely diced
1 cup red lentils, rinsed and drained
3 cloves garlic, minced
½ cup walnuts, minced
2 Tbsps olive oil
1 tsp oregano
1 tsp thyme
1 Tbsp sea salt
1 tube tomato paste (130-150g)
½ cup red wine (optional)
1 liter (4+cups) vegetable broth
1 can diced tomatoes
1 Tbsp balsamic vinegar
¼ cup chopped basil (optional)
Salt and pepper to taste
Grated Parmesan cheese to garnish (optional)
Instructions
1
Rinse lentils and let soak as you prepare the dish.
2
Heat olive oil over medium heat in a large saucepan, add a pinch of sea salt and sauté the onions until they are soft and caramelized.
3
Add water to the onions to create a soft creamy base, then add the mushrooms and cook down to a pasty consistency, stirring in the spices and letting them toast and become fragrant.
4
Stir in the tomato paste and cook until dark and caramelized.
5
Add the optional red wine and cook off the alcohol for a few minutes before adding the vegetable stock.
6
Add the walnuts, garlic and lentils. Bring to a boil and cook over medium heat (strong simmer), uncovered, for 10-15 minutes.
7
Stir in the tomatoes and continue to cook uncovered for another 10-15 minutes.
8
Add the balsamic vinegar, salt and pepper to finalize the taste to your liking. If you have the basil or other green herb like parsley, add it now to keep the flavor nice and fresh.
9
Serve over whole wheat spaghetti (I used farro spaghetti) and serve with a sprinkle of Parmesan cheese or omit the cheese for a fully vegan experience.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now.
Tags:Caroline J. Beckmeatless spaghettiMediterranean cookingMediterranean Dietmediterranean diet recipesMediterranean MinutesMediterranean recipes
Caroline J. Beck
Delicious! I will add this to my collection of “meatless Monday” meals. I followed the written directions to make this, then watched the video (after I was done, lol!). Please add to the written instructions that a food processor could be used for the garlic, walnuts and mushrooms.