Instructions. Heat oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 2-3 minutes. Add the other vegetables, garlic, salt, pepper, chili flakes, and …
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Add soy sauce and balsamic vinegar. Mix the plant-based milk and cornstarch in a small bowl and add the mixture to the pan. Taste and adjust seasonings. Add more salt/pepper/spices to taste. Also, add more vegetable broth if needed. Serve the lentil bolognese in bowls over pasta and sprinkle vegan Parmesan on top (optional).
It sounds like some second-rate version of a delicious traditional bolognese. That's what I figured when I started creating the recipe. Honestly, I have some big-time doubts. It turns out, it's the most delicious pasta sauce ever. Chickapea Pasta. See that penne the lentil bolognese is sitting on?
Simply soak 1 cup of soy curls in warm water until softened and then add them to the pan in place of the lentils. Add more veggies – If you aren’t a big fan of the vegetables included in this bolognese sauce, or you just simply want to add more, you definitely can.
Directions. Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.