Vegan bolognaise

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Preparación:

Cocción:

Tiempo total:

Ingredientes para

2 tablespoons olive oil

1 brown onion, finely chopped

1 carrot, peeled, finely chopped

1 celery stick, finely chopped

2 garlic cloves, crushed

200g Swiss brown mushrooms, chopped

1 medium eggplant, cut into 1cm pieces

2 tablespoons tomato paste

400g can diced tomatoes

250ml (1 cup) Massel vegetable liquid stock

2 teaspoons dried Italian herbs

3 teaspoons balsamic vinegar

2 teaspoons maple syrup

400g can brown lentils, drained, rinsed

Cooked spaghetti, to serve

Finely shredded vegan cheese, to serve (optional)

Como se hace la

Dificultad: Easy

Step 1
Heat the oil in a large deep frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring often, for 10 minutes or until soft and lightly coloured. Add the garlic and stir for 1 minute or until aromatic. Add the mushroom and eggplant and cook, stirring occasionally, for 5 minutes or until softened.