Courgetti Bolognese

Growing up, I loved Bolognese, but in our house it was almost exotic, we rarely had it until we were well into our teens, and then, each time it was made, it was devoured by all. Sometimes our mother would have the special spaghetti dish ready for us when we got home from school, for lunch. Needless to say, after that massive feed, very little attention was paid in class, we’d practically roll back to school for the afternoon.

Although so much has changed since then, and I no longer eat meat, I love this favourite dinner of my teens, the vegan version.

In this recipe I recreate that dish, without the meat and without the pasta. This is a lighter way to enjoy a bolognese, full of tomato flavour, and you’ll want to lick the bowl – I did.

This bolognese recipe is very similar to the one I’ve used for my Lentil Lasagne, but it’s not as traditional.

Another super easy recipe for Meatless Monday. You will need a spiralizer for the courgettes but they’re not that pricey, and during the summer months you’ll get great use out of it for delicious salads. If not you can also use regular dry pasta.

 

What you’ll need: (serves 4)

  • 200g brown or green lentils
  • 1 large onion, finely chopped
  • 1/2 punnet of sunblush cherry tomatoes, halved
  • 1 tablespoon of very finely chopped rosemary
  • 2 bay leaves
  • 1 tablespoon of tamari or soy sauce
  • 600ml of veg stock
  • 1 tin of chopped tomatoes
  • Salt and pepper for seasoning
  • 3 to 4 zucchinis
  • Vegan parmesan from Violife
  • Some oil

 


 

Method:

1. Heat some oil in a large pan and gently cook the onion until it has softened and is translucent.

2. Add the lentils and give a good stir to coat them in the mix.

3. Add the tomatoes, herbs and the water/stock and bring to the boil.

4. When the liquid has reduced by 1/3 lower the heat and leave to simmer for about 30 minutes, until the lentils have cooked.

5. Add a splash of soy sauce or tamari, salt and pepper to taste and remove the bay leaves before using the ragu.

6. Spiralize some zucchini, and either serve straight away, or you can heat the zucchini through by tossing it on a hot pan.
 

Costing:

  • 200g brown or green lentils = €0.74
  • 1 large onion, finely chopped = €0.33
  • 1/2 punnet of sunblush cherry tomatoes, halved = €1.25
  • 1 tablespoon of very finely chopped rosemary (from the garden, lets add €0.10)
  • 2 bay leaves = €0.10
  • 1 tablespoon of tamari or soy sauce = €0.10
  • 600ml of veg stock = €0.50
  • 1 tin of chopped tomatoes = €1.89
  • Salt and pepper for seasoning
  • 4 zucchinis = €3.58
  • Vegan parmesan = €0.20
  • Some oil.

Prep Time & Cook Time: 45mins

Cost per person is €2.19 for 4 people using zucchini pasta, but if you use regular pasta each portion will cost you €1.79
 

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram, or @thetinyVK on Twitter – I’d love to see them! xTx

Share and enjoy!

Ⓒ Credits: Tanya O’Halloran – The Tiny Vegan Kitchen


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