Vegan Spaghetti Bolognese

Ingredients

• Spaghetti

  Dry pasta, enriched

  350g

• Tomatoes

  Whole, canned

  600g

• Lentils

  Raw

  100g

• Carrots

  Raw

  1 cup chopped or 128g

• Celeriac

  Raw

  ½ cup or 78g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  1 clove or 3g

• Red wine

  Alcoholic beverage, table

  1 fl oz or 29g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Maple syrups

  1 tbsp or 20g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Pine nuts

  Nuts, dried

  1 oz (167 kernels) or 28g

Directions

1. Cook the lentils according to description. Dice the celery root and carrot in very small cubes. Do the same with onion and garlic and sweat with olive oil in pan. Deglaze with red wine and add the vegetable dices, lentils and the bay leaf. Then steam again for 1-2 minutes and add the tomatoes, cook for 15-20 minutes. Stir in the tomato paste and agave syrup and season with salt and pepper. At the end, chop the herbs and mix with the sauce. We created a kind of Parmesan out of pine nuts. Roast the pine nuts in a pan for this; let them cool down, then shred in a blender. Spread like Parmesan over the pasta and sauce