Vegan Penne Bolognese

I am really proud of this recipe to be honest with you. I was just browsing YouTube and saw one really interesting idea -- try lentils instead of mince, because their texture is not too far away from it.

So this week I used lentils with my good old bolognese recipe that I created few years ago. It tastes amazing. Honestly. 
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So if you interested, click read more! ❤️

Bye, Holiday 💭 What a wonderful week I had!

Before we start with a recipe, I have couple beautiful pictures from this week. As you probably know I am starting my new marketing job on Monday, so this week I tried to explore as much as possible 😇 I walked so many kilometres it's unbelievable... If you are in London and haven't seen Museum of Natural History, Little Venice, Regent's Canal walk, Regent's Park and Kensal Green Cemetery -- make sure you visit them.

You will need:

🌿 2 red onions
🌿 2 garlic cloves
🌿 bunch of fresh basil
🌿 dry basil
🌿 some fresh parsley
🌿 300g of lentils (cooked)
🌿 2 fresh tomatoes
🌿 300g tomato purée 
🌿 50ml dry red wine
🌿 chilli powder
🌿 salt
🌿 olive oil
🌿pasta of your choice (Spaghetti should be used with bolognese, but I'm not a biggest fan of them. Also, I really like whole wheat pasta these days) 

The recipe 😍

First of all, finely chop onions, garlic, basil and parsley. Fry everything in olive oil for 5-7 minutes. 

Transfer everything to a large pot, and add chopped tomatoes. Cover and leave for 5 minutes. Then add lentils, tomato purée and spices (some dry basil, chilli flakes and salt). Also pour some wine, I use about 50ml, but you can survive without it if you want. I wouldn't recommend using more than 75ml.

Cook everything for 10 more minutes (covered, low heat), then turn the hob off, make sure the pot is covered, and leave it for at least one hour. I know it's a long time, but I promise it's worth waiting 😇😍 Besides, you have a bottle of wine opened now :D When the sauce is set, cooked pasta, heat it up and enjoy!

Few words from me

Thank you for reading guys! ❤️

I will be posting mostly on weekends from now on, but I will keep you updated as usually.

I hope that you will enjoy this recipe as much as I do, and I will see you soon with some new ideas!

Love you all,

​Viktorija 💋