Sunday, April 19, 2009

0 Vegan Vegetable Spaghetti Bolognese Recipe

Chefs vegan vegetable spaghetti bolognese recipe will satisfy your tastes for a good home cooked spag bol yet without all the fat that you get when cooking with beef.

Chef does have quite a lot of meat recipes on Jeenas Kitchen food recipe blog - even so, Chef believes that meat is not always necessary in every single meal that is cook.

Vegetables are so very tasty and are really healthy for your body...what more could you want?

Chef uses portobella mushrooms, red peppers, shredded carrots and parsnips with garlic, paprika and basil to season, dried basil here you can use fresh basil at the end of cooking if you like.

This is a gluten free vegetable spaghetti bolognese recipe but you can use which ever type of spaghetti that you like - the main principle of the recipe is the bolognese sauce.

Chefs recipe is really healthy to eat and simple to cook.

Vegetables are easier to digest than meat so why not give your stomach a well earned rest and enjoy a tasty vegetable spaghetti bolognese recipe here at Jeenas Kitchen.

Ingredients for vegan spaghetti bolognese

2 Zucchinis (chopped)
2 Carrots (grated)
2-3 Parsnips (grated)
1 Red Pepper/Capsicum (chopped)
2 Flat Portobella mushrooms (chopped)
Rice bran oil
1 Garlic clove (minced)
1 tsp Paprika
2 large Tbsp Tomato puree
1 Cup Water
Pinch dried Basil leaves or fresh basil
Agave nectar

You can serve this vegan spaghetti with vegan parmesan.

How to make a Vegan Vegetable Spaghetti Bolognese

Use a little oil in a large pan and gently cook the grated carrotts and parsnips until they start to slightly soften - approximately 10 minutes.

Remove the grated vegetables from the pan onto a plate and leave to the side.

You will add this to your vegetable spaghetti bolognese recipe later on.

In the same pan gently cook the garlic for a 2 minutes stiring constantly, you may need to add a small amount of oil. Do not leave the garlic to burn - keep stiring.

Add the paprika and stir well.

Add the tomato puree and water.

Add the zucchini and red peppers bring to the boil then simmer with a lid on for approximately 15 minutes or until they start to soften slightly.

Add the dried basil leaves, if you use fresh basil instead make sure you add the fresh leaves towards the end of cooking as you do not want to over cook the fresh basil leaves.

Now add the grated vegetables stir well, bring to the boil again and simmer with a lid for at least 20 minutes until all of the vegetables are cooked through especially the grated vegetables.

About 10 minutes before the vegetable spaghetti bolognese is ready add the mushrooms and a small drizzle of agave syrup for extra sweetness and season with salt.

Once the vegetable sauce is cooked stir through your spaghetti and spoon some vegetable sauce over the top of the served spaghetti also.

Enjoy Chef Jeenas vegetable spaghetti bolognese recipe.

If you want to enjoy more of my tasty vegan recipes see both of my vegan recipes index pages.

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