What are the main ingredients in Very Veggie Bolognese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Very Veggie Bolognese?

Calories: 874, Carbs: 163 grams, Fat: grams, Protein: 42.9 grams, Sugar: 29.2 grams, Salt: 649 grams

How do I prepare Very Veggie Bolognese?

BOIL THE PASTA: Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking. COMFORT IS SERVED!: Dish up a generous bowl of pasta and smother in sticky lentil bolognese. Sprinkle over the nutritional yeast and garnish with the chopped basil. Scrumptious, Chef! FRY THE VEG: Boil the kettle. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and grated carrot for 6-8 minutes until softened, shifting occasionally. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated. ALMOST THERE: If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat. LUSCIOUS ‘BOLOGNESE’ SAUCE: When the wine has evaporated, mix in the grated garlic, Provençal rub, and the tomato paste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained lentils, and 200ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 20-25 minutes until reduced and sticky, stirring occasionally.

What should be prepared from my kitchen to make Very Veggie Bolognese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Very Veggie Bolognese

Name: Very Veggie Bolognese
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Our veggie version of a classic dish, with the same beloved rich tomato flavour! A hearty base of lentils, twirls of linguine, and sprinklings of nutritional yeast, are gonna get your taste buds dancing the boogie!

Very Veggie Bolognese

with nutritional yeast, fresh basil & linguine pasta

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrot
Cooked Chopped Tomato
Fresh Basil
Garlic
Garlic Clove
Garlic Cloves
Lentils
Linguine Pasta
NOMU Provençal Rub
Nutritional Yeast
Onion
Onions
Red Wine
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

FRY THE VEG
Boil the kettle. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and grated carrot for 5-6 minutes until softened, shifting occasionally. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the wine has evaporated, mix in the grated garlic, Provençal rub, and the tomato paste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained lentils, and 100ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 15-20 minutes until reduced and sticky, stirring occasionally.
BOIL THE PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
COMFORT IS SERVED!
Dish up a generous bowl of pasta and smother in sticky lentil bolognese. Sprinkle over the nutritional yeast and garnish with the chopped basil. Scrumptious, Chef!

Onion - 1
Carrot - 120g
Red Wine - 30ml
Garlic Clove - 1
NOMU Provençal Rub - 5ml
Tomato Paste - 10ml
Cooked Chopped Tomato - 200g
Lentils - 120g
Linguine Pasta - 100g
Nutritional Yeast - 10ml
Fresh Basil - 3g

Download the Recipe

Serves 2

FRY THE VEG
Boil the kettle. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and grated carrot for 6-8 minutes until softened, shifting occasionally. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the wine has evaporated, mix in the grated garlic, Provençal rub, and the tomato paste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained lentils, and 200ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 20-25 minutes until reduced and sticky, stirring occasionally.
BOIL THE PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
COMFORT IS SERVED!
Dish up a generous bowl of pasta and smother in sticky lentil bolognese. Sprinkle over the nutritional yeast and garnish with the chopped basil. Scrumptious, Chef!

Onion - 1
Carrot - 240g
Red Wine - 60ml
Garlic - 2
NOMU Provençal Rub - 10ml
Tomato Paste - 20ml
Cooked Chopped Tomato - 400g
Lentils - 240g
Linguine Pasta - 200g
Nutritional Yeast - 20ml
Fresh Basil - 5g

Download the Recipe

Serves 3

FRY THE VEG
Boil the kettle. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and grated carrot for 8-10 minutes until softened, shifting occasionally. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the wine has evaporated, mix in the grated garlic, Provençal rub, and the tomato paste. Fry for 2-3 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained lentils, and 250ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 25-30 minutes until reduced and sticky, stirring occasionally.
BOIL THE PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
COMFORT IS SERVED!
Dish up a generous bowl of pasta and smother in sticky lentil bolognese. Sprinkle over the nutritional yeast and garnish with the chopped basil. Scrumptious, Chef!

Onions - 2
Carrot - 360g
Red Wine - 85ml
Garlic Cloves - 3
NOMU Provençal Rub - 15ml
Tomato Paste - 30ml
Cooked Chopped Tomato - 600g
Lentils - 360g
Linguine Pasta - 300g
Nutritional Yeast - 30ml
Fresh Basil - 8g

Download the Recipe

Serves 4

FRY THE VEG
Boil the kettle. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and grated carrot for 8-10 minutes until softened, shifting occasionally. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated.
LUSCIOUS ‘BOLOGNESE’ SAUCE
When the wine has evaporated, mix in the grated garlic, Provençal rub, and the tomato paste. Fry for 2-3 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained lentils, and 300ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 25-30 minutes until reduced and sticky, stirring occasionally.
BOIL THE PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
COMFORT IS SERVED!
Dish up a generous bowl of pasta and smother in sticky lentil bolognese. Sprinkle over the nutritional yeast and garnish with the chopped basil. Scrumptious, Chef!