A vegan-friendly meal that the whole family will enjoy! Full of flavour, nutrition & plant-based protein. Can be prepared in advance for a quick meal on-the-go.
Soak the sundried tomatoes in boiling water for approximately 20 minutes. Drain and slice into strips. Set aside.
Cook pasta in boiling water for 5-7 minutes. Drain and set aside.
Heat 1 tablespoon of the olive oil in a large saucepan over a medium-high heat. Add the onion and saute until golden.
Add the eggplant to the pan. Add 1 tablespoon of oil, stirring to coat the eggplant. Cover the pan for approximately 5-10 minutes until eggplant is cooked through.
Add the mushrooms, remaining olive oil, dried oregano, dried basil, crushed garlic and sundried tomatoes. Stir well then simmer for 5 minutes.
Add the diced tomatoes, lentils, olives, red wine, hot sauce and nutritional yeast. Simmer for a further 5-10 minutes.
Divide the pasta between bowls and top with the bolognese. Enjoy!
SHORT DESCRIPTION
A vegan-friendly meal that the whole family will enjoy! Full of flavour, nutrition & plant-based protein. Can be prepared in advance for a quick meal on-the-go.
DESCRIPTION
Soak the sundried tomatoes in boiling water for approximately 20 minutes. Drain and slice into strips. Set aside.
Cook pasta in boiling water for 5-7 minutes. Drain and set aside.
Heat 1 tablespoon of the olive oil in a large saucepan over a medium-high heat. Add the onion and saute until golden.
Add the eggplant to the pan. Add 1 tablespoon of oil, stirring to coat the eggplant. Cover the pan for approximately 5-10 minutes until eggplant is cooked through.
Add the mushrooms, remaining olive oil, dried oregano, dried basil, crushed garlic and sundried tomatoes. Stir well then simmer for 5 minutes.
Add the diced tomatoes, lentils, olives, red wine, hot sauce and nutritional yeast. Simmer for a further 5-10 minutes.
Divide the pasta between bowls and top with the bolognese. Enjoy!
INGREDIENTS
½ cup organic sundried tomatoes 500g organic tricolour fusilli pasta 3 tbsp organic extra virgin olive oil 250g eggplant, sliced 1 red onion, diced 150g mushrooms, sliced 2 tbsp organic dried oregano 2 tbsp organic dried basil 3-4 medium cloves of garlic, crushed 2 x 400g cans organic diced tomatoes 2 x 400g cans organic brown lentils, drained & rinsed 1½ cup pitted kalamata olives 3-4 tbsp red wine (optional) 1 tsp hot sauce (optional) ½ cup nutritional yeast (optional)
Method
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