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

 

  1. Grate carrots and chop sun dried tomatoes.
  2. Add carrot, tomatoes (sun dried and canned), garlic, tomato purée, lentils, kidney beans and 450ml boiling water to large saucepan
  3. Stir everything and simmer for about 45-60 mins stirring occasionally as it cooks.
  4. When almost cooked, cook pasta according to packet instructions.
  5. Drain and serve with bolognese sauce.
  6. Serves 4

Mango ice cream

  • 4 ripe mangoes (about 1.2kg)
  • 170g almond butter
  • 8 Medjool dates

 

  1. Peel and slice mango, then freeze for about 4 hours.
  2. Put frozen mango, pitted dates and almond butter into food processor until smooth and creamy.
  3. Put mixture into pot and freeze for about 4 hours.
  4. Serves 4 ( would be good to serve after lentil bolognese)