My Muscle Chef Inspired Vegan Spaghetti Bolognese
Calculated automatically based on ingredients
Vegan Spaghetti Bolognese is made using a whole grain product with added mushrooms, lentils, zucchini, carrots and celery. All these components are stewed in tomato sauce with herbs, so the dish turns out to be very aromatic, with a rich taste. It is worth noting the high carbohydrate content and excellent nutritional indicators.
- 50g Whole grain spaghetti
- 50g Lentils
- 100g Zucchini
- 100g Mushrooms
- 200g Tomato sauce
- 1 Carrot
- 30g Celery
- 50g Cherry tomatoes
- 10ml Olive oil
- 2 pinches of oregano
- Salt to taste
- Basil for serving
- 2tbsp Soy sauce
Dice the carrots and celery. Heat oil in a skillet and fry vegetables for 3 minutes on low heat. Immediately put the spaghetti cooked in salted boiled water.
Add tomato sauce (or tomato puree) with salt and oregano to the pan, stir and cook for 2 minutes.
Add diced mushrooms and zucchini to the skillet and rinsed lentils. Stir and cook for another 15 minutes. Add water if necessary.
Add the sliced cherry tomatoes and soy sauce. Stir and turn off the heating after a couple of minutes.
Top with spaghetti with tomato sauce with lentils, mushrooms and vegetables. Garnish the portion with fragrant fresh basil or any other herbs.