Vegan Bolognese

It’s really hot today, sticky hot.  In Tasmania we don’t get a lot of these Really hot days so I try to make the most of it.  My girls and I went to the beach, I got burnt.  I was, for the record, wearing sunscreen but I probably didn’t put enough on.  The water was really refreshing and felt great against my sun-burnt skin.

Before we left I made an early lunch.  On days like today I think carbs and salts are important, and plenty of water.  So I made a vegan bolognese with GF pasta.

And here it is,Bolognese 2

Bolognese Ingredients

  • 1 medium brown onion (diced)
  • 1 zucchini (finely diced)
  • 1 large carrot (finely diced)
  • 1 cup of chopped baby spinach
  • 1 1/2 cups of cooked brown lentils
  • 1 cup of cooked cannellini beans
  • 400g of chopped tomatoes
  • 1/3 cup of water
  • 2 tablespoons of olive oil
  • 1 1/2 tablespoons of chopped garlic
  • 1 table spoon of Massel’s chicken stock powder
  • 1 heaps tablespoon of dried oregano
  • 1 tablespoon of dried basil
  • 1 teaspoon of salt
  • Dash of pepper to taste

Let’s Cook!

  • In olive oil saute chopped onion on medium heat, when onion begins to soften add garlic and cook for 2-3 mins
  • Next add zucchini, carrot and salt, saute for 5-6 mins
  • Next add water, chopped tomatoes, stock, oregano, basil, pepper and baby spinach, stir the ingredients together and cook till carrots have softened
  • Lastly add the pre-cooked (or tinned) lentils and cannellini beans, and cook for 5 mins stirring consistently

Serve with gluten free spaghetti, but also nice over a baked potato.Bolognese 1

I added cayenne pepper to mine for a little heat!  

Health and Happiness,



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