Head on over to Rachel Cooks and bookmark her vegan bolognese recipe NOW!
This lentil and quinoa bolognese is delicious, filling and reminiscent of the meat version, with a great texture. We added a good few tablespoons of tomato puree for flavour and colour and added a bit more water to get enough ‘sauce’ although this gets rapidly absorbed by the lentils and quinoa.
Serve with your pasta of choice, a fine grating of Violife Prosociano (see my verdict on that here) and homemade dough balls. We like the Baking Mad dough balls recipe and Jude created a quick garlic dip made from Pure Sunflower Spread, garlic and chopped basil.
Post by Liz