In case you are searching for a straightforward consolation meals dish with a plant-based twist, these Bolognese boats from the Principally Plant-Primarily based cookbook are the reply.
What you want:
For the boats:
1 medium spaghetti squash
1 tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
For the short bolognese sauce:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
¼ cup tomato paste
2 cups low-sodium vegetable broth
1 cup pink lentils
2 teaspoons floor dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup grated vegan parmesan cheese, for topping
2 tablespoons chopped contemporary basil, for garnish
What you do:
- For the boats, preheat oven to 400 levels and grease a sheet pan with cooking spray. Slice squash in half lengthwise and scoop out and discard seeds.
- In a small bowl, whisk oil, salt, and pepper. Brush combination onto lower sides of squash. Place squash lower facet down on ready pan. Roast 30 to 40 minutes, till pores and skin is flippantly browned and squash is fork-tender. Take away from oven and let cool, then flip over and use a fork to scrape and fluff strands.
- For the bolognese sauce, into a big saucepan over medium warmth, heat oil. Add onion and sauté till aromatic and translucent, 3 to 4 minutes. Add garlic and sauté for 30 seconds.
- Enhance warmth to excessive and add crushed tomatoes, tomato paste, broth, lentils, oregano, salt, and pepper. Cook dinner over medium warmth, stirring often, till thickened and lentils are tender, 30 to 40 minutes. Serve over spaghetti squash boats. High with vegan parmesan and basil.
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