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Allergy Today Recipe: Saucy vegan spaghetti bolognese

Looking 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! Saucy Vegan Spaghetti Bolognese -94
 

GLUTEN FREE | DAIRY FREE | NUT FREE | EGG FREE | SOY FREE | SEAFOOD FREE

Serves 4 | Preparation time 10 minutes | Cooking time 20 minutes

Saucy Vegan Spaghetti Bolognese
 

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)

 

  1. Wash and drain the lentils. Prep the carrot and leek. Place a large saucepan of hot water on to boil (you’ll use this for your pasta).
  2. Heat a large frying pan over medium high heat. Once hot, add the olive oil, leek and carrot. Fry for 3 to 4 minutes until the leek is fragrant and the carrot starts to soften. Turn down the heat to medium.
  3. Add the canned tomatoes, lentils, tomato paste, vegetable stock, bay leaves and sugar. Add a few grinds of salt and pepper. Stir well and allow to simmer for 10 to 15 minutes. Stirring every couple of minutes to stop the lentils sticking (turn down the heat if needed).
  4. Cook the pasta according to packet instructions, while the Bolognese sauce simmers.
  5. Dissolve the cornflour in a small amount of cold water and stir through the Bolognese sauce. Allow to thicken for a couple of minutes. Taste the sauce and season with salt and pepper as needed.
  6. Drain the pasta and toss with a drizzle of olive oil. Serve in bowls and top with Bolognese sauce, chopped basil and cheese (if desired). Enjoy!

 

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

November 2019