Anne’s vegan bolognese
0
Ingredients
- 1 clove garlic, crushed, finely chopped
- 2 x 400g cans brown lentils, drained, rinsed
- 2 cups baby spinach
- 2 tablespoons olive oil
- 2 medium-sized onions, finely chopped
- 1 ½ cups brown rice
- handful fresh thyme, roughly chopped
- 420g can crushed tomatoes
- ½ cup walnuts, chopped
Instructions
1. 1 Cook rice following packet directions. Meanwhile, heat olive oil in a large pan. Add onions and garlic and cook for 5 minutes until softened. 2. 2 Add thyme and walnuts. Cook for two minutes then add lentils and mash slightly with a potato masher. Add tomatoes. Cook for 5 minutes. Add spinach and combine, cooking until spinach is wilted. Season with pepper then serve with brown rice.
Estimated Nutrition (per serving)
* These are rough estimates based on common ingredient values. Actual nutrition may vary.
77
Calories
2g
Protein
8g
Carbs
4g
Fat
2g
Fiber
Tips & Variations
Umami boosters
Use nutritional yeast, miso, or soy sauce to add depth to plant-based dishes.
Protein combinations
Combine grains with legumes for complete protein nutrition.
Al dente pasta
Cook pasta until it's still slightly firm - it will continue cooking in the sauce.
Frequently Asked Questions
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