Spaghetti Bolognese

It is always interesting to interpret typical meat dishes in a vegetarian way. We wanted to go a bit further and even interpret it in a vegan way. It was very important for us not to use any meat replacements like Tofu or Seitan. The result was a spicy Bolognese Sauce out of lentils, carrots and celery root.

Cook the lentils according to description. Dice the celery root and carrot in very small cubes. Do the same with onion and garlic and sweat with olive oil in pan. Deglaze with red wine and add the vegetable dices, lentils and the bay leaf. Then steam again for 1-2 minutes and add the tomatoes, cook for 15-20 minutes. Stir in the tomato paste and agave syrup and season with salt and pepper. At the end, chop the herbs and mix with the sauce. We created a kind of Parmesan out of pine nuts. Roast the pine nuts in a pan for this; let them cool down, then shred in a blender. Spread like Parmesan over the pasta and sauce.

FoR 3-4 Servings

300-400 g wholemeal durum spaghetti

600 g peeled tomatoes

100 g brown lentils

1 big carrot

1 small celeriac

1 onion

1 clove of garlic

2 tbsp red wine

1 tbsp tomato paste

1 tsp extra virgin olive oil

2 tsp rice syrup

1 bay leaf


black pepper

1 sprig thyme

1 sprig oregano

1 sprig basil

30 g pine nuts