Vegan Pasta Bolognese

A good hearty pasta meal is so lovely on these cold wet winter nights... tonight we made this delicious bolognese style pasta which filled up all our bellies :)

1 cup brown Lentils, rinse and soak overnight in filtered water. 

Rinse and pre-cook by bringing to the boil in fresh filtered water, simmering for around 20 minutes.

Drain and set aside.

Generously cover the base of a large deep frying pan with Vegetable Stock.  Add:

2 stalks of Celery, finely chopped;
1 Brown Onion, finely chopped;
3 cloves Garlic, crushed;
1 Tsp ground Cumin;
1/8 Tsp Chilli powder;
Broil gently together in the pan until onion and celery start to soften and go clear.

Add
1 Tsp dried Oregano;
1 Tsp dried Basil;
a good sized splash of a nice Shiraz;
Cook off the alcohol of the wine by allowing mixture to simmer and reduce.

Add

1 medium Zucchini, grated;

3 smallish Carrots, grated;

1 Red Capsicum, finely chopped;
6-8 medium-large Mushrooms, in medium sized slices;

Stir through to begin cooking the veges, then add 2 bottles of Passata and stir through again.
Bring to the boil and then reduce heat to simmer.
After this process has been established, add lentils and 1/2 medium sized head of Broccoli, cut into small florets;
Stir through and continue to simmer, stirring occasionally, until well reduced.

While the bolognese is reducing, cook your pasta according to the directions on the packet... I used a pack of Organic Spelt Pasta Shells, cooked in filtered water.

We sometimes use grated Brazil Nuts on the top of our pasta as a kind of cheese substitute, which is really yummy... I went to get some out and found the pantry to be without Brazil Nuts :(  so instead I grabbed out a generous handful of Pepitas and dry roasted them in a pan, and we used these as our garnish!

Enjoy!!!