Lentil Bolognese

A warning vegan recipe – Super easy, a good source of plant protein and it makes for tasty leftovers!

Ingredients

  • 1 small onion, diced
  • 1 large carrot, finely chopped
  • 1 tsp minced garlic
  • 1 tbsp dried thyme
  • 1 tsp chilli flakes
  • 2 tbsp tomato paste
  • 1 x 400g tinned tomatoes
  • 240g dried red or green lentils
  • 80ml vegetable broth
  • Olive oil
  • Salt and pepper to taste
  • Spaghetti to serve (I used black bean spaghetti)

Method

(Serves 3-4)

  1. In a large pan over medium heat, sauté the onions and carrots in olive oil for 5 minutes.
  2.  Add the garlic and dried thyme and sauté for 2 to 3 minutes.
  3. Add the tomato paste, broth, and tomatoes and stir to incorporate well. Add the lentils and mix well for 5 to 7 minutes. Season with salt and pepper.
  4. Bring to a boil and then reduce the heat and let simmer for 25 to 30 minutes.
  5. Cook spaghetti according to the pack instructions.
  6. Divide the cooked spaghetti amongst 4 portions and spoon the lentil mixture on top of each. Enjoy!

Plant Based Buddha Bowl

This is a favourite of mine to whip up for lunch or dinner! Packed with a variety of nutrients and rich in plant protein!

  

Ingredients

  • 170g tempeh, cut into cubes
  • 160g mixed sweet potato & butternut squash (cut into cubes)
  • 160g broccoli
  • 160g kale (washed & dried) 
  • Avocado oil
  • 2 tbsp miso paste
  • 50g grated cheese (optional)
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste

Method

(Serves 2)

  1. Preheat the oven to 180 degrees celsius and place the cubed pots and squash on baking paper on a baking tray. Drizzle them in avocado oil and season with salt and pepper and bake in the oven for 40 mins, tossing halfway through.
  2. Place the kale on a separate baking tray and drizzle with oil, season and tossed in the nutritional yeast. Bake for 8 minutes so its nice and crispy!
  3. In a pan, heat a dash of avocado oil over a medium – high heat and add the tempeh and broccoli to the pan. Cook for around 8 minutes, tossing it around the pan then add the miso. Cook for 1 more minute then serve in a bowl with the kale, sweet pots and butternut squash. Option to top with grated cheese – ENJOY!