Wednesday, 3 February 2016

My vegetarian journey: Italian bolognese (vegan + gluten free)

Hi guys. If you follow my social media accounts you'll know I have been banging on about become a vegetarian. I am currently still eating meat once, sometimes twice a week this will stop once I am sure I have created enough delicious and nutritious vegetarian meals to satisfy my appetite. I was planning on waiting until I had finished breastfeeding but that could be another year or more from now so I have started my journey now. This blog series will focus on my favourite vegetarian recipes and how you can cook them for yourself. I was slightly worried about cutting meat because a lot of people, myself included assume meat has the highest source of protein and iron. I make a lot of protein snacks so that doesn't bother me so much. However the iron kind of frightened me a little, I became anaemic during pregnancy and anaemia runs in my family so I think it's important that I consume a lot of iron through my diet. Much to my surprise my favourite dish *meat bolognese is actually higher in iron in vegetarian form? How awesome is that! So here is it my vegetarian bolognese...


300g Organic red lentils
800g organic chopped tomatoes
1 large organic red onion
2-3 Organic carrots
2-3 cloves of organic garlic
Dried basil
Dried oregano
1 small organic lemon
1 Organic veg stock cube
Fresh basil
Choice of pasta

1. Cook lentils as instructed on packet. 2. Add a dash of coconut oil, or olive oil to a large saucepan add onion and garlic and fry for a minute or two. 3. Add tomatoes to the pan. 
3. Add carrots and lentils. 4. Squeeze half  a lemon, add herbs (I usually use a tsp of each) 4. Add stock cube. 5.Simmer until carrots are tender and serve with your choice of pasta and some fresh basil. For a vegan choice you could use courgette as spaghetti.


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