TGH Spaghetti Bolognese (Plant-Based, Oil-Free)

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Serves: 8

Time: 30 minutes

 Ingredients:

• 2      small onion, finely chopped
• 4      garlic cloves, minced
• 2      carrot, grated
• 1      zucchini, grated
• 1      cup mushrooms, finely chopped (optional, omit if not preferred)
• 4      celery stalks, finely chopped
• 3      small fresh tomatoes – finely chopped
• 2      cup cooked brown lentils (or 2 cans, drained and rinsed)
• 1 x    400g tin crushed tomatoes
• 1       small tub tomato paste
• 1 tbs balsamic vinegar
• 1 – 2 tbs dried Italian herbs
• 1       bunch fresh bail leaves – chopped 
• Pinch of chili flakes (optional)
• Sea  salt and cracked pepper to taste
• 1      tbsp nutritional yeast (optional, for richness)
• 1–2   tbsp water or veg stock for sautéing and simmering
• Gluten-free  spaghetti (eg. brown rice or buckwheat pasta)

🍳 Method:

1. In a  large pan, add a splash of water or veggie stock and sauté onion and garlic until soft.
2. Add  grated carrot, zucchini, celery, and mushrooms if using. Cook for 7 mins      until softened.
3. Stir in lentils, tomato paste, crushed tomatoes, fresh tomatoes, herbs, and balsamic vinegar. Add stock to cover veggies.
4. Simmer uncovered for 15–20 mins until thick and rich. Add more water/stock if      needed. Simmer until all the veggies are soft and the sauce becomes rich in flavour.
5. Season with salt, pepper, and nutritional yeast. Return to the simmer for 1 – 2 minutes. 
6. Serve  over gluten-free spaghetti and top with plant-based parmesan.