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VEGAN, GLUTEN-FREE, EASY, QUICK & DELICIOUS!
Are you craving something special and "different" than your usual pasta recipe? Then make sure to give this Spaghetti Ragù alla Bolognese a try. Such an easy dish to prepare, yet the rich flavors will transfor an ordinary dinner into something special!
You can easily enjoy this ragù on top of spaghetti or even layer it into a delicious lasagne. The possibilities are endless!
INGREDIENTS:
1 tbsp extra virgin olive oil
1 large white onion
2 cloves garlic
1,5 carrot
250 g mushrooms
400 g brown lentils
2 tsp oregano, dried
1 chili pepper
1 bay leaf
400 ml tomato sauce
2 cubes vegan veggie broth
500 ml water
120 ml almond milk (unsweetened)
1 tbsp maple syrup
1 tbsp tamari
1 tbsp aceto balsamico
1 tsp corn flour
Himalayan salt & pepper, to taste
vegan & gluten-free spaghetti
Wash and drain all the veggies. Peel and chop the onion, garlic & carrot.
In a large pan add the olive oil, start cooking the chipped onion, garlic & carrot.
Clean and chop the mushrooms and add them to the pan. Same goes for the chili pepper.
Rinse and drain the lentils, add them as well. Stir everything together well.
Next add in the tomato saus, veggie broth, and water. Stir and add the oregano, bay leaf, and salt & pepper to taste.
In a small bowl mix together the maple syrup, tamari & aceto balsamico. Add this to the pan.
Finally, add the almond milk and corn flour. Let the ragù cook for 10-15 minutes. The longer it cooks, the richer the flavors.
In a separate pot heat up water and once it comes to a boil, add in the spaghetti. Drain once al dente. Top with the ragù and enjoy!
Watch how to make this yummy dinner here:
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