This recipe makes me salivate just thinking about it, it’s so delicious! Some time ago I tried textured soy to make vegan bolognese sauce, but without a doubt I prefer the lentil bolognese, it’s delicious and it’s also healthier because it’s a less processed ingredient.

The traditional Bolognese is made with celery among other vegetables, although I had always eaten it in salads, smoothies or soups, but until relatively recently I had not used it to make a stir-fry and the result is incredible, it gives a very interesting touch and It does not have such a dominant flavor as in other types of preparations.

Ingredientes

Scale

  • 1/2 taza de lentejas (100 g)
  • Aceite de oliva virgen extra
  • 1 cebolla
  • 1 rama de apio
  • 1 zanahoria
  • Sal marina
  • Pimienta negra
  • Orégano seco
  • 1 taza de salsa de tomate (250 g)
  • 1/4 taza de vino (75 ml)
  • 250 g fideos soba (9 oz)
  • Parmesano vegano (opcional)

Instructions

  1. Cook the lentils according to the instructions on the package .
  2. Cook the pasta according to the instructions on the package.
  3. Add a splash of oil to a pan and add the finely chopped onion, celery and carrot. Add sea salt, black pepper and dried oregano to taste. Cook over medium heat until vegetables turn golden.
  4. Add tomato sauce and cook another 5 minutes.
  5. Add the red wine and cook until all the alcohol evaporates.
  6. Crush the lentils with the help of a hand blender and add the mixture to the pan and stir well.
  7. Serve the Bolognese sauce on a plate over a bed of pasta and top with vegan Parmesan and dried oregano to taste.
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