There is a common belief amongst meat eaters that vegetarian and vegan food is boring. I am still a meat eater and admit that in the past I shared this belief. However, over recent years I have experimented with vegetarian and vegan cooking. I have found a vast number of tasty and interesting recipes that are filling and nutritious. Once I got over my preconceptions I no longer felt something was missing in meals containing no meat.
We provide many vegetarian and vegan options on our retreats and here is a nice simple bolognaise alternative for you to try:
1 onion – finely chopped
1 leek – finely chopped
1 stick celery – finely chopped
1 red pepper – finely chopped
1 carrot – finely chopped
1 small courgette – finely chopped
1 clove garlic – finely chopped
Handful of mushrooms – chopped
1 glass red wine
100g red lentils
1 tin chopped tomatoes
½ tsp sugar
Handful of basil – leaves chopped
Juice of 1 lemon
Heat small amount of oil in large pan and add onion, leek, celery, red pepper, carrot and courgette.
Fry gently for ten minutes until softened.
Add garlic and simmer for another couple of minutes
Add red wine and turn up heat for a couple of minutes
Add lentils, mushrooms, chopped tomatoes, vegetable stock and sugar.
Simmer on low heat for 20-30 minutes until lentils soften.
Season and stir in lemon juice and basil.
Serve with spaghetti or sweet potato wedges