Name: Vegan and gluten-free spaghetti bolognese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1/2 cup Brown lentils; 1/2 cup Red lentils; 1 Large onion; 2 Garlic cloves; 2 Cans of chopped tinned tomatoes; 400 g Tomato passata; Handful of cherry tomatoes; 1 tbsp Soy sauce; 1 tbsp Vegan bouillon powder; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 tsp Paprika; 2 tsp Mixed italian herbs; 1 tsp Granulated onion; 1/4 tsp Chili; 1/4 tsp Cumin powder; Oil for sautéing; Handful of basil; Vegan parmesan cheese

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One of our favorite things to eat is spaghetti bolognese. This healthy vegan and gluten-free spaghetti bolognese is a perfect family midweek meal. Kid-friendly and delicious and anyone can make it. This is my younger daughters favorite thing to eat and she can actually cook a great one all by herself.

Spaghetti bolognese was actually one of the first things I tried to “veganize”, and I was so surprised how easy it was. The lentils are a fantastic meat-replacer and they are much lighter in the stomach as well. I have tried making it with fake meat but we all prefer the lentils.

This week I’m trying to eat gluten-free. I want to know if this helps me with some digestion issues. Nothing serious, but I really want to know if I can feel a little bit better. I’m very new to all this and I have to say it has been a journey exploring all the substitutions for all the wonderful gluten I usually love to eat. However, everything I’ve tried to make this week has not disappointed yet. I do love my carbs but this Spaghetti was surprisingly good as you can read in the recipe section.

If you have any recommendations for gluten-free products that I need to try or know of anything I should definitely stay clear from, please let me know. I would love to hear from you. Being a total newbie in this gluten-free world can be hard.

Healthy vegan gluten-free spaghetti bolognese

Vegan and gluten-free spaghetti bolognese

Print Rate

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings:

Author: Steina

Ingredients

1/2 cup Brown lentils
1/2 cup Red lentils
1 Large onion
2 Garlic cloves
2 Cans of chopped tinned tomatoes
400 g Tomato passata
Handful of cherry tomatoes
1 tbsp Soy sauce
1 tbsp Vegan bouillon powder
1/2 tsp Salt
1/2 tsp Black pepper
1 tsp Paprika
2 tsp Mixed italian herbs
1 tsp Granulated onion
1/4 tsp Chili
1/4 tsp Cumin powder
Oil for sautéing
Handful of basil
Vegan parmesan cheese

Instructions

Gather all your ingredients. I always find it easier to prepare all of my ingredients before I start cooking. That way I don’t find myself running around in the kitchen looking for the next ingredient while I cook.
Boil the brown lentils for about 40 minutes in a pot. Season the water with 1/2 of the vegan bouillon powder.
Sauté the onion and the garlic until golden.
Add all of the spices and the lentils and sauté for a few minutes.
Add all the tomato products to the mix as well as the fresh cherry tomatoes. Allow simmering for about 20-30 minutes.
When the brown lentils have cooked add them to the pot along with the soy sauce. This is also a good time to adjust the taste. If you want to add any additional spices or perhaps add a little more salt. I’ve been trying to reduce salt in my diet so I buy, for example, reduced salt bouillon powder and reduced salt soy sauce.
Boil the spaghetti according to the direction on the pack. For this bolognese, I used Barilla gluten-free spaghetti and I have to say I will definitely be buying that one again. It tastes great and the texture is very close to real flour spaghetti.