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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Million Dollar Spaghetti
Categories: Pasta, Vegetarian
Yield: 6 Servings
1 tb Olive oil (15 ml)
2 lg Carrots (200 g); diced
2 Celery ribs (120 g); diced
1 md Yellow onion (150 g); diced
1 c Raw walnuts (120 g);
- finely chopped
2 tb Tomato paste (32 g)
6 cl Garlic (18 g); minced
1 tb Italian seasoning (3 g)
1/2 ts Crushed red pepper flakes
- (1 g)
2 ts Clack pepper (4 g);
- freshly cracked
1 ts Kosher salt (6 g)
1 c Dry red wine (240 ml)
1 c Brown or green lentils
- (190 g); rinsed
4 c Low-sodium vegetable broth
- (950 ml)
28 oz Can crushed tomatoes
- (794 g)
1 ts Sugar (4 g)
1 lb Spaghetti (450 g)
1 tb Olive oil (15 ml)
2 c Vegan ricotta cheese
- (500 g)
1/2 c Unsweetened plant milk
- (120 ml)
1/2 ts Garlic powder (1.5 g)
2 tb Nutritional yeast (10 g)
2 c Vegan mozzarella cheese
- (200 g); shredded
Fresh basil; for garnish
My vegan Million Dollar Spaghetti recipe is meaty, creamy, and cheesy
thanks to simple plant-based swaps. A hearty, flavourful dinner!
Vegan Bolognese Sauce:
Heat olive oil in a large pot over medium heat. Add diced carrots,
celery, and onion. Cook, stirring occasionally, until the vegetables
soften, about 6 minutes.
Stir in the chopped walnuts and cook for another 2 minutes until
fragrant and lightly toasted.
Add tomato paste, minced garlic, Italian seasoning, red pepper flakes,
black pepper, and salt. Cook for 1 minute until aromatic.
Pour in the red wine, scraping any browned bits from the bottom.
Simmer for 2 minutes to slightly reduce.
Add lentils, vegetable broth, crushed tomatoes, and sugar. Stir to
combine. Bring to a boil, then reduce heat and simmer uncovered for
35-45 minutes, or until the lentils are tender and the sauce has
thickened. Stir occasionally. Cover the pot if it thickens too
quickly.
Assemble and Bake:
While the sauce simmers, cook the spaghetti in a large pot of salted
boiling water, about 1 tb salt per 4 liters of water, until al dente
according to package instructions. Drain and toss with 1 tb olive oil
to prevent sticking. Set aside.
In a medium bowl, mix together the vegan ricotta, plant milk, garlic
powder, and nutritional yeast until smooth.
Preheat your oven to 375?F (190?C). Lightly grease a 9x13" (23x33
cm) baking dish.
Spread half the cooked spaghetti into the bottom of the dish.
Layer all of the ricotta mixture evenly over the noodles.
Pour half of the bolognese sauce over the ricotta layer.
Top with the remaining spaghetti, followed by the rest of the
bolognese.
Sprinkle the shredded vegan mozzarella evenly across the top.
Cover the dish with foil and bake for 20 minutes. Then remove the
foil and bake for an additional 10 to 15 minutes, or until the cheese
is melted and bubbly.
Let rest for 10 minutes before slicing and serving.
Recipe by Jessica Hylton
Recipe FROM:
MMMMM
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