Vegan Asian-Style Spaghetti Bolognese.
If you love pasta (me) but you also love asian food (also me) then you will love this little twist on the classic Spaghetti Bolognese. All the flavours of an asian noodle dish but with the components of a veggie Spag Bol.
Serves: 3 | Total Cooking Time: 30 minutes
Ingredients
150g wholewheat spaghetti
1x 250g pack beluga or puy lentils (instead of lentils, you could also use faux vegan mince, or mushrooms for that chewy texture)
1x leek, chopped
1x small red onion, diced
2 garlic cloves, minced
1 red pepper, diced
1 tsp corn flour + 2 tbsp water
4 tbsp tamari
1 tsp ground paprika
Pinch of pepper
120ml water
1 tsp apple cider vinegar
1 tbsp tomato purée
1-2 tsp maple syrup
2 spring onions and a handful of sesame seeds for garnishing
Instructions
Boil a pan of water and cook the spaghetti according to the packet instructions.
Heat up a small frying pan on medium heat and sauté the pepper, onion, leeks & garlic together until softened.
Meanwhile, prepare the sauce ingredients by simply mixing the tamari, paprika, ground pepper, tomato puree, syrup, vinegar and water altogether in a bowl/cup.
Add the lentils to the frying pan along with the sauce, and bring to a simmer.
In a small cup mix together the corn flour and 2 tbsp of water and then add to the frying pan and stir to thicken.
Once thickened, discard the water from the pasta and transfer the ‘bolognese’ mixture into the pasta pot and mix together well.
Serve with sliced spring onions & a sprinkle of sesame seeds.
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.
