Spaghetti Bolognese || Plant Based Meal Prep
This is a plant based twist on an Italian classic, Spaghetti Bolognese! It’s hearty, warm and delicious. Easy to make and only a few ingredients! Everyone will love it!!
A thick, rich Vegetarian Bolognese with great depth of flavor. Made in just 30 minutes, this is a Spaghetti Bolognese you’ll make over and over again.
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INGREDIENTS for the lentil bolognese:
1 tbsp oil
6 garlic cloves
1 onion (250g)
3 carrots (250g)
6 celery sticks (150g)
salt/pepper
3 cans (14.5oz) lentils
4 cups marinara sauce (I ended up using 5, but the macros below will reflect 4 cups.)
1 tbsp oregano
1 tbsp cumin
optional basil and cashew parmesan cheese
You can use rice, pasta, cauliflower rice, zoodles… whatever you want! We used 12 oz brown rice pasta.
MACROS for the ENTIRE pot of Lentil Bolognese NOT including the pasta we used:
Protein: 106
Carbs: 278
Fiber: 115
Sugar: 53
Fat: 48
Calories: 1968
MACROS for each of the 6 meals of Lentil Bolognese NOT including the pasta we used:
Protein: 18
Carbs: 46
Fiber: 19
Sugar: 9
Fat: 8
Calories: 328
MACROS for each of the 6 meals of Lentil Bolognese INCLUDING 2 OZ DRY BROWN RICE SPAGHETTI:
Protein: 22
Carbs: 90
Fiber: 22
Sugar: 9
Fat: 10
Calories: 538
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