Soy Bolognese with Lentils
I made this when I came across Soya Mince in Tesco. I figured there must be something I can make with this. I wanted to make something better than the bog-standard bolognese where you use beef mince. I found that this recipe not only tastes A LOT better, but it’s also a lot healthier. Meat, Dairy & Oil free. Experiment with different spices; this recipe is just the base – I personally add chilli flakes, cumin & smoked paprika, around 1 tsp each. Just throw in whatever you can find, especially if there’s half a can of beans in the fridge, or a courgette that’s seen better days. Don’t waste anything!
Servings Prep Time
2people 10minutes
Cook Time Passive Time
30minutes 1hour
Servings Prep Time
2people 10minutes
Cook Time Passive Time
30minutes 1hour
Ingredients
Base
Optional
Instructions
  1. Dry-fry the onion in a large saucepan on medium-high for around 3 minutes until slightly brown. Add 1 tbsp water at a time if it starts to stick.
  2. Add the garlic and fry for a further 2 minutes.
  3. Add the chopped tomatoes and bring to the boil. Add spices at this stage if you want to.
  4. Reduce heat and add the soya mince, lentils and salt. Add a splash of water and mix thoroughly before simmering for 20 minutes with the lid on. Try not to let it stick to the pan!
  5. While the mince is simmering, cook and drain the pasta. Save some of the starchy liquid to add to your mince if it gets too thick.
  6. Add the basil to the mixture and taste to see if you need to add more salt or spices. I add black pepper and a handful of kale at this point. Put the lid on and cook for a further 1-2 minutes until the kale has cooked.
  7. Serve and sprinkle some nutritional yeast over the top like you would Parmesan cheese.
Recipe Notes

I like to save some in a box to chill in the fridge. I’ll heat it up later and put it in a wrap, or have it on toast! It will keep for about 5 days in the fridge.