Planet-friendly Spaghetti Bolognese (VE)

Name: Planet-friendly Spaghetti Bolognese (VE)
Ingredients: 2 tbsp Italian dried herbs; 550 g Spaghetti; 1 3/4 tbsp oil; 130 g onion, finely chopped (1 onion); 130 g carrot, finely chopped (2 medium carrots); 100 g leek, finely chopped (1 leek); 2 1/2 tbsp tomato puree; 2 tsp garlic granules; 800 g tinned tomatoes; 300 g cooked brown lentils; 200 g dried soya mince ((pre-soaked as per instructions)); 500 ml vegetable stock

A white bowl filled with spaghetti topped with a chunky red tomato sauce, garnished with chopped parsley. A fork is placed in the bowl, resting on the noodles. The background is a light, neutral color.

A plant-packed alternative to a classic Spaghetti Bolognese, with lentils as the star of the show. With more fibre and protein than a standard beef recipe, and just 0.5g saturated fat, this recipe is an excellent sustainable and healthy addition to a school menu.

If you've already worked with our School Plates Ultimate Tomato Sauce, this recipe will be a breeze.

Ingredients

Servings: 10

2 tbsp

Italian dried herbs
550 g

Spaghetti

'School Plates Ultimate Tomato Sauce' recipe

1 3/4 tbsp

oil
130 g

onion, finely chopped (1 onion)
130 g

carrot, finely chopped (2 medium carrots)
100 g

leek, finely chopped (1 leek)
2 1/2 tbsp

tomato puree
2 tsp

garlic granules
800 g

tinned tomatoes
300 g

cooked brown lentils
200 g

dried soya mince (pre-soaked as per instructions)
500 ml

vegetable stock

Instructions

School Plates Ultimate Tomato Sauce Base

In a large pan, add the oil and lightly sauté the onion, carrot and leek for 5 minutes until they begin to turn golden brown.
Add the tomato puree and cook for 1 minute.
Add the garlic granules, tinned tomatoes, lentils, soya mince and vegetable stock.
Bring to the boil and then turn down the heat. Simmer the sauce for 15 minutes, stirring occasionally. Depending on the brand of soya mince you use, you may need to add more liquid if it seems too dry.

Planet-Friendly Spaghetti Bolognese

Add the dried herbs to the tomato sauce and check the seasoning. Cook the spaghetti and serve.

Notes

CO2 emissions: 0.75kg per serving, a low carbon dish (B rated).

This recipe can be found on P.24 of our School Plates Recipes Volume 2, a selection of 35 plant-based recipes for schools. Find this, and more information, on our School Plates page.