This is a great gluten free – and vegan – alternative to traditional bolognaise. It’s also a filling, and healthy dinner on a cold winter’s evening!
I’ve used frozen chopped onions, and frozen diced garlic. The freezer isle of your local supermarket is a great place to get a large variety of frozen vegetables, herbs, and cooking ingredients. Of course, you can use fresh, but frozen can be a quicker, and easier option. You also get less waste. My partner isn’t gluten free, or vegetarian, so I don’t always want to make a large dish of something, although making a dish for two, and freezing the other portion for another night, is also a great time saver.
This is such a simple recipe as everything goes into one pan – less mess, and less washing up. This recipe serves 2.
Ingredients
1 tin chopped tomatoes
1 tin lentils, drained
1 teaspoon frozen diced garlic
3 tablespoons frozen chopped onion
1 teaspoon dry oregano
1 gluten free vegetarian (and vegan) stock cube
Handful chopped fresh basil
Salt and Pepper to season
Vegetarian hard cheese, sprinkle (optional)
Method
Place all ingredients (except the cheese) into a medium saucepan. Place the pan onto a hob and turn up the heat until the contents start to bubble. Turn the heat down low and let the bolognaise simmer gently for about 15-20 minutes, stirring intermittently to make sure the bolognaise doesn’t stick to the pan.
Serve with your favourite gluten free pasta or spaghetti. Tip – stir the drained pasta into the bolognaise and leave on the heat for a minute or two before serving to make sure that the pasta is all coated with the bolognaise sauce. Add a sprinkle of vegetarian hard cheese to finish (optional).