Or, for something extra special, slice an eggplant lengthwise and grill, then cover with the bolognese sauce and cheese. Place under the grill until the cheese has melted and …
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Lentil Bolognese is a hearty vegetarian sauce and the perfect pasta topping. I love how it's loaded with plant-based protein! In a large 6-quart pot, heat the olive oil over medium-high heat. Saute the onion, carrot, and celery until tender. Add in the garlic, basil, oregano, and red pepper flakes and stir briefly.
How To Make Vegan Bolognese? STEP 1: Sauté the onion, celery, carrots, and mushrooms in heated oil for about 3-4 minutes. Add all the spices + garlic and sauté a bit longer around 1 minute. STEP 2: Add to the pot the wine, tomatoes, lentils, broth, and bay leaf.
Bring to a simmer and pour in 1/4 cup of the red wine. Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender. About 5 minutes before the sauce is done, stir in the rest of the wine. While the lentils are cooking, cook pasta in a large pot of boiling salted water until al dente.
When the lentils are nearly cooked, toast the walnuts in a dry frying pan over a medium heat until lightly browned and smelling nutty. Allow to cool and roughly chop, then add them to the pan. Stir in the balsamic vinegar and season your Bolognese to taste, removing the rosemary sprigs.