What’s going on amazing people, in this video I share with you how I craft up a 100% plant base Spaghetti Bolognese which will make you forget about meat for the moment. If you are not already subscribed to the channel yet, go and click the subscribe button now and turn on the notification bell so you don’t miss out on any of my new exciting videos that’s coming out in the near future, if you enjoy my videos go and click the like button so I can continue making videos that you enjoy watching. And Guys, drop a comment bellow letting me know what you think. I would really love to hear from you. Hope you enjoy the video and thanks for watching.
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Thumbnail done on: Canva pro
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Music from: Epidemic sound
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Video edited on: Capcut Pro
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Colour grading: FreshLuts
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Plant Base Spaghetti Bolognese Recipe (makes 6 portions)
For the lentils
• 1L Vegetable stock
• 200g Lentils (green, brown, black) aka masoor dhal
• 7g Salt
• 3g Turmeric powder
For the Pasta
• 500g Spaghetti (check label) most of the dry store bought pasta are vegan
• 20g Salt add more if needed
• 15ml Olive Oil (for coating the pasta after boiling)
For the BOLOGNESE
• 50ml Olive Oil
• 150g Onion diced
• 10g Salt
• 150g Carrot diced
• 150g Celery peeled & diced
• 100g Leek diced
• 20g Chopped garlic
• 100ml Vegetable stock
• 3g Fresh thyme leaves
• 2g Dried oregano
• 250g King oyster mushrooms diced (any mushroom of your choice)
• 3g Freshly cracked black peppercorns
• 30g Tomato paste
• 200g Canned chopped tomato
• 50ml Soy sauce
• Boiled lentils - can use precooked canned lentils
• 100ml Pasta water
• 5g Chopped parsley leaves
• 100g Tofu for topping
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100ml RED WINE instead of SOY SAUCE
That’s if you enjoy cooking with alcohol
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Chapter Time Stamps
0:00 - Intro
0:43 - How to cook lentils for Bolognese
2:36 - How to boil spaghetti for Bolognese
3:44 - How to cook plant base Bolognese
8:56 - Outro
Once again thanks for watching! I hope you enjoyed the video!
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