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vegbol

Vegetable bolognaise

A healthy, delicious vegan version of the classic favourite, spaghetti bolognaise. Recipe from The Food Effect, written by Dr Michelle Braude.

vegbol

Ingredients

300 g (uncooked weight) whole-wheat or brown rice spaghetti

1 tbsp olive oil

1 onion, peeled and chopped

2 carrots, peeled and finely chopped

2 sticks of celery, sliced

300 g tin cut green beans in water, drained and chopped

400 g tin chopped tomatoes

2 tbsp tomato puree

125 g mushrooms, chopped

¼ – ½ tsp cayenne pepper

Salt and pepper

10 g fresh parsley, chopped

Instructions

1

Bring a large pot of water to the boil. Add a generous pinch of salt and stir. Add the spaghetti and cook according to the packet instructions.

2

In the meantime, heat the olive oil in a saucepan. Add the chopped onion and fry over a low heat for 3–5 minutes, until softened and translucent but not browned.

3

Add the carrots, celery and green beans. Stir in the chopped tomatoes, tomato puree, mushrooms and cayenne pepper. Add a generous pinch of salt and pepper to taste. Allow to simmer for 10 minutes. Stir through the fresh parsley.

4

Drain the spaghetti when cooked, and divide between serving plates. Top each serving with a quarter of the bolognaise sauce. Top with some freshly ground black pepper. Serve hot.

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Jewish Vegetarian Society
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