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
Very Veggie Bolognese
with nutritional yeast, fresh basil & linguine pasta
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
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
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/" title="View all our recipes with Garlic Clove at eCook">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
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
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/" title="View all our recipes with Garlic Cloves at eCook">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
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!
Onions - 2
Carrot - 480g
Red Wine - 125ml
Garlic-cloves/" title="View all our recipes with Garlic Cloves at eCook">Garlic Cloves - 4
NOMU Provençal Rub - 20ml
Tomato Paste - 40ml
Cooked Chopped Tomato - 800g
Lentils - 480g
Linguine Pasta - 400g
Nutritional Yeast - 40ml
Fresh Basil - 10g
Frequently Asked Questions
What is the preparation time for Very Veggie Bolognese?
The preparation time for Very Veggie Bolognese with nutritional yeast, fresh basil & linguine pasta is between 20 and 35 minutes.
What is the total time required to make Very Veggie Bolognese with nutritional yeast, fresh basil & linguine pasta?
The total time required to make Very Veggie Bolognese with nutritional yeast, fresh basil & linguine pasta is between 35 and 50 minutes.
How many servings does Very Veggie Bolognese provide?
4 servings
What are the main ingredients in Very Veggie Bolognese?
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
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?
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
How many calories does Very Veggie Bolognese have?
874 calories
How much fat content does Very Veggie Bolognese have?
grams
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