Vegan Lentil Bolognese
Vegan Lentil Bolognese
Squats, pushups, burpees, sprints, pullups, deadlifts all require some food to power them so here is a couple of nice recipes for when the diet is on hold !
Vegan Lentil Bolognese
- 450g carrots
- 175g sun dried tomatoes
- 3 cloves garlic, crushed
- 2 x 400g cans chopped tomatoes
- 400g tomato purée
- 500g cooked lentils
- 1 can kidney beans
- 500g wholemeal pasta
- Grate carrots and chop sun dried tomatoes.
- Add carrot, tomatoes (sun dried and canned), garlic, tomato purée, lentils, kidney beans and 450ml boiling water to large saucepan
- Stir everything and simmer for about 45-60 mins stirring occasionally as it cooks.
- When almost cooked, cook pasta according to packet instructions.
- Drain and serve with bolognese sauce.
- Serves 4
Mango ice cream
- 4 ripe mangoes (about 1.2kg)
- 170g almond butter
- 8 Medjool dates
- Peel and slice mango, then freeze for about 4 hours.
- Put frozen mango, pitted dates and almond butter into food processor until smooth and creamy.
- Put mixture into pot and freeze for about 4 hours.
- Serves 4 ( would be good to serve after lentil bolognese)