Enjoy the best plant-based Vegan Lentil Bolognese, a flavorful meal with you’re family at the weekend. It consumes very little to make as it has very less items in it. It is gluten-free and is best as a vegan. Lentil Bolognese is made with flavor-rich sauces that give an elite flavor to this recipe. It has only a few steps of the making process and can be saved for later use. It includes Tamari, mushrooms, garlic, and thyme.
What is Bolognese?
- The recipe simmers slowly into the vegetable soup for a long time and gives a creamy texture before using it.
Ingredients:
- Canned Lentins 19 oz.
- Rigatoni pasta 12 oz.
- Non-dairy creamer 1/3 cup
- Aged balsamic vinegar 1 tbsp.
- Tamari soy sauce 2 tsp.
- Porcini water 1 cup
- Marinara sauce 2 cups
- Salt and pepper
- Tomato paste 5.5 oz.
- Thyme 2 tsp.
- 1 bay leaf
- Smoked paprika 1/2 tsp.
- Minced garlic 3 cloves
- Diced carrot 1 small
- Celery diced 1 stick
- Shallot diced 1 large
- Olive oil 2 tbsp.
- Mushrooms 0.5oz.
Instructions:
- Saute the onion in the pan until tender.
- Add garlic, carrot, and celery to it, and cook until tender.
- Mix in the tomato paste into it and then cook again.
- Add some canned lentils along with the vegetable stock in it.
- Cover it and simmer it for half an hour.
- Cook until the lentils become tender.
- Remove the lid and simmer again to get the water dry.
- Sprinkle the salt and pepper in it along with the other seasoning as per your taste.
- Turn the stove off once it cooked well.
Serving Ideas:
- Spread it over your favorite pasta.
Notes:
- Keep this in a cool place to reserve.
- You can use any good-quality lentils.
- Cook all the lentils properly. Undercooked can cause stomach problems which is not good for health.
- You can add spices according to the taste to make it flavorful.
Nutritional Facts:
Calories: 267
Sugar: 6.4g
Carbs: 31g
