Delicious & Easy To Make Vegan Spaghetti Bolognese Pastries

Kira Simpson

I’m not vegan. I’m not even vegetarian. If I had to put a label on my eating habits it would be a reducetarian.

I follow a mostly plant based diet supplemented by mostly local, pasture raised animal produce 2-3 times a week.

I’m also a lazy cook and will take shortcuts wherever I can. So when Whirlpool asked if I would like to test out their new Crisp N’ Grill convection oven, I was keen to make a vegan recipe which was quick, easy and relatively good for me.

I used the grill plate which came with the oven and these tasty little parcels were ready in just 12 minutes.

Throw in a simple salad and you have yourself a delicious and easy to make vegan meal perfect for lunch or dinner. Watch the video below.

vegan recipes

vegan recipes

Ingredients

  • 2 sheets of puffed pastry
  • 2 teaspoons of almond milk or other nutmilk
  • 1 cup of lentils
  • 1 cup of tinned tomatoes
  • 2 carrots
  • 4 celery sticks
  • half a brown onion
  • 2 tablespoons of tomato paste
  • 2 teaspoons of cumin
  • 2 cloves of garlic
  • 1 teaspoon of  oil – we used macadamia
  • fresh herbs – we used basil and flat leaf parsley
  • salt and pepper to taste

How to make

  1. Finely dice carrots, celery and onion.
  2. Brown the onion and garlic with the oil in a medium sized fry pan.
  3. Add carrots and celery and stir. Cook for 4-5 minutes until the vegetables are slightly softened.
  4. Add the lentils, tomato paste, tinned tomato, cumin and salt and pepper.
  5. Mix all the ingredients well and stir for 1-2 minutes.
  6. Place the vegan bolognese mixture into a bowl and let sit until it cools down.
  7. Take a sheet of pastry and brush three sides with the almond milk.
  8. Spoon the vegan bolognese mixture onto the pastry and spread a thin layer evenly, to the edges.
  9. Add your herbs.
  10. Gently roll the pastry, secure the edges and brush the top with more almond milk.
  11. Repeat steps 7-10 for the second pastry sheet.
  12. Cut the rolls into 5 pieces each.
  13. Place the pieces on the Crisp N’ Grill tray.
  14. Using the “Crisp” feature set the timer to 12 minutes
  15. Serve with a salad and enjoy!

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This is not a sponsored post however Whirpool kindly gifted us the Crisp n Grill. All opinions are of course, our own.

Kira Simpson

Kira Simpson is a sustainability advocate, climate optimist and founder, and editor of The Green Hub. Her own sustainable living journey began five years ago when she realised our choices matter. What we eat, where we shop, what we wear, how we live, these choices have the power to shape the kind of world we want to live in. Since launching The Green Hub in 2016 she has grown the blog to become a platform for sustainable fashion and conscious living helping people make lifestyle choices which are kinder to the planet.