I feel this recipe falls underneath the “vegan classics” and I made a lentil Bolognese for the primary time just a few days in the past. One way or the other I could not actually think about lentils as vegan Bolognese. I used to be improper. This pasta is so scrumptious and, opposite to my expectations, not a bit dry both. By way of style, the yeast flakes notably stand out. Additionally a novelty in our kitchen. I do not perceive why I have not cooked with it earlier than. One other wonderful thing about this recipe is that it takes little preparation and is certain to be tasty for the entire household. Sure, even our rocket actually loved consuming it.
The vegan lentil Bolognese is certainly one of many classics of plant-based delicacies – and at last I cooked it too.
For about 4 servings you want:
- 800g canned tomatoes
- 1 onion
- 2 handfuls of mushrooms (brown)
- 3-Four tbsp tomato paste
- Three tbsp yeast flakes
- 2 tbsp vegan miso paste
- 2 teaspoons agave syrup
- Herbs (for instance oregano)
- 1 can of cooked lentils
- 250g spelled spaghetti
- Salt for cooking and seasoning
- 200ml water
First, the mushrooms are cleaned and chopped very finely. Take away the pores and skin from the onion and in addition chop it into very small items. For the canned tomatoes, pour off the liquid and gather in a bowl. Then warmth the tomato juice in a medium saucepan. Add the onions and mushrooms to the saucepan and let simmer briefly.
Now stir within the tomato paste, agave syrup, miso paste and yeast flakes in 200ml water. Add to the sauce. Now reduce the canned tomatoes into small items and add them to the sauce with the lentils (drain beforehand). Let every thing simmer till the sauce thickens. Season with salt and oregano (with different herbs if desired).
Prepare dinner the spaghetti in salted water in response to the directions on the packet. Drain and serve on a plate with the lentil Bolognese. Add just a few sprigs of thyme for the look. Bon Appetit!