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Allergy Today Recipe: Saucy vegan spaghetti bologneseLooking for a meatless Monday meal? The Gut Friendly Cookbook author Alana Scott’s Saucy Vegan Spaghetti Bolognese is allergy friendly and a drool-worthy one for your recipe collection! GLUTEN FREE | DAIRY FREE | NUT FREE | EGG FREE | SOY FREE | SEAFOOD FREE Serves 4 | Preparation time 10 minutes | Cooking time 20 minutes Lentil bolognese sauce 80g (1 cup) leek, finely sliced 240g (2 large) carrots, diced 1 tablespoon olive oil 400g canned lentils, drain and rinse before using 400g can of plain crushed/chopped tomatoes 2 tablespoons tomato paste 250 ml (1 cup) gluten-free vegetable stock 2 fresh bay leaves 1 teaspoon white sugar salt & pepper to season 2 teaspoons gluten-free cornflour (dissolved in 2 tablespoons cold water)
Other ingredients 250g gluten-free spaghetti 1 handful fresh basil, roughly chopped, for serving 3 tablespoons vegan cheese optional (or parmesan cheese)
Alana Scott is an experienced allergy-friendly and low-FODMAP cook and author of The Gut Friendly Cookbook. Her own experience with food allergy and intolerance means she understands how difficult it can be to create delicious and nutritious allergy-friendly food. Find more ideas at alittlebityummy.com
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