Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver
Jamie’s taken this family favourite and given it a veggie twist! Porcini mushrooms and plump lentils create a ragu that’s as rich and full of flavour as a meaty version. It’s packed with protein, contains three of your five a day and by choosing wholewheat spaghetti you’re also upping your fibre intake - spag bol the healthy choice? We’ll take that!
For more healthy recipes perfect for sharing with family grab a copy of Jamie’s latest book Super Food Family Classics:
Links from the video:
Spaghetti Vodka Arrabiata |
Italian Bean Soup |
Spaghetti Vongole |
More Food Tube videos |
For more nutrition info, click here:
Subscribe to Food Tube |
Subscribe to Drinks Tube |
Subscribe to Family Food Tube |
Twitter |
Instagram |
Facebook |
More great recipes |
Jamie's Recipes App |
#FOODTUBE
x
Instant Pot Spaghetti & Lentils
Forget boiling water on the stove and a separate pot for making sauce, do it all in the Instant Pot!
Ingredients:
1/2 cup diced yellow onion (also 1/2 diced red bell pepper is an optional add in)
1t minced garlic
1/2t salt
3T nutritional yeast
1T Italian seasoning
2.5 cups water
2 cups green or brown lentils
8 oz spaghetti (broken in half)
2 cups marinara sauce
Optional add in: 2 handfuls baby spinach chopped up
Directions:
1. Press saute button to preheat IP while you get your ingredients together
2. Add diced onion to hot IP and saute 2 minutes
3. Add minced garlic and saute another minute
4. Add water (1T at a time) as needed to deglaze the pan (no oil needed!)
5. Add salt, nutritional yeast and Italian seasoning and mix with onions
6. Turn saute off and deglaze the pan again if needed to avoid BURN notice later.
7 Add water and lentils
8. Add marinara sauce
8. Add spaghetti noodles. Put in different directions to help from sticking. Gently press noodles down into the water, without actually stirring the sauce into the water. (see video for reference)
9. Close lid and make sure pressure valve is sealed
10. Set for 9 minutes on high pressure (SEE BELOW FOR GLUTEN FREE OPTION)
11. Turn IP off when finished cooking and open pot lid carefully, quick release.
12. Stir noodles with sauce to incorporate nicely. The sauce will be thin at first, but will thicken as it cools a little.
13. If you want to add spinach, add it now and stir into the pasta. Close the lid and wait 5 minutes or so. This will give it enough time to wilt nicely and your sauce to thicken a bit.
This meal takes 9 minutes to come to pressure and then another 9 minutes to cook, so a total of 18 minutes plus the 3 or so minutes you sauted the onions, garlic and spices. Quick homemade meal for your family!
GLUTEN FREE PASTA OPTION:
When you close the lid, set for ZERO minutes. When it beeps because it has finished, turn IP off and wait 10 minutes before releasing any additional pressure. Open lid, stir pasta. Add optional spinach at this point if you want. Close lid again and wait 5 minutes. The sauce will thicken a little more and spinach will wilt nicely.
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*************
#OnePotLentilAndRice #EasyOnePotVeganRecipes #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking #OnePotVegan
Lentil Curry Recipe
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.
Full printable recipe + tips how to make the best lentil curry:
Visit my online shop: and browse my baking supplies and kitchen tools for all of your baking needs.
*Every purchase you make supports my content creation.
More recipes:
Chickpea Curry:
Chicken Meatballs with Coconut Curry Sauce:
Garlic Naan Bread:
Easy Chicken Curry:
FOLLOW ME:
The Cooking Foodie Shop:
Instagram:
Facebook:
Website:
Ingredients:
2 tablespoons Oil
1 Onion, chopped
4-5 garlic cloves, crushed
2 tablespoons Grated ginger
2 teaspoons Curry powder
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
Pepper to taste
1 can (14oz/400g) Tomato sauce/crushed tomatoes
3 cups (720ml) Water
1 can (14oz/400g) Coconut milk
1 cup (190g) Dried lentils
1 teaspoon Garam masala (optional)
1-2 tablespoons Coriander leaves, chopped *optional
Directions:
1. Rinse the lentil under cold water and set aside.
2. Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.
3. Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.
4. Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).
5. Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.
6. Serve with rice, naan or as is.
If you like my videos, please subscribe to my channel for new cooking videos:
#HomeMade recipe: tumeric lentils and pasta • Simple Meals by Gorenje
Turmeric lentils and pasta
Serves: 4
Preparation time: 30 minutes
Ingredients:
● 2 onions
● 2 tbsp oil
● 3 garlic cloves
● 240 g chickpeas
● 240 g butter beans
● 100 g green lentils
● 1 l vegetable stock
● 100 g pasta
● 150 g baby spinach
● 100 ml cooking cream
Instructions:
1. Finely dice 2 onions.
2. In a large pot, heat up 2 tbsp oil.
3. Add diced onions, stir and saute for 3-4 minutes.
4. Add 3 minced garlic cloves, 100 g rinsed green lentils, 240 g cooked chickpeas and 240 g butter beans.
5. Season with 1 tbsp turmeric and stir.
6. Pour in 1 l vegetable stock and stir.
7. Cover and cook for 15 minutes on medium heat.
8. Add 100 g pasta and 150 g baby spinach.
9. Stir and cook for 7 minutes.
10. Pour in 100 ml cooking cream and cook for 2 more minutes.
11. Season by taste and serve warm.
………………………………………………………………………………………………….
Do you want to follow our festive recipes and special recipes for everyday life made with Gorenje kitchen appliances that will simplify your life? Subscribe to our YouTube channel here:
Visit us on OFFICIAL Gorenje channels:
• Website:
• Instagram:
• Facebook:
• LifeSimplified blog:
SPINACH LENTILS Recipe 2 WAYS | Vegetarian and Vegan meals idea | Indian Style Spinach and Lentils
2 Easy Spinach Lentil curry recipe. Indian style lentil recipes for healthy vegetarian and vegan meals. Easy lentil recipes perfect for any day of the week.
???? Let me know in the comments if you enjoyed my vegan spinach lentil recipes.
FOLLOWING ARE THE LINKS TO THE INDIVIDUAL RECIPE VIDEOS FEATURED IN THIS COMPILATION:
✅ RECIPE 1: SPINACH AND LENTIL CURRY Recipe:
✅ RECIPE 2: CREAMY SPINACH AND LENTILS Recipe:
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! ????
*************
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
For business inquiries contact: foodimpromptu.sa@gmail.com
Subscribe to Food Impromptu here ⤵️
*************
#lentils #lentilsrecipe #lentilcurry #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #vegetarianfood #spinach #dal