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Vegan Bolognese

August 16, 2016

 Serving suggestion: I served mine with Wild Rocket and Wholewheat Penne :)

Whether you're vegan or not, it's always good to give your body a little break from eating meat and/or dairy from time to time! I haven't had Bolognese in ageeeees and just had a massive craving for it recently. I don't really buy any Quorn products anymore  so decided to create my own version of a bolognese which (if I don't say so myself) turned out daaaamn good!

 

Serves 4: share, or freeze the leftovers!

 

You will need:

1/2 a cup of Red Lentils

4 Cloves of Garlic 

1Red Onion

1 Carrot

1 a Red Pepper

1/2 an Aubergine

200ml of water or stock

6 Button Mushrooms

1 tin of chopped Tomatoes

3 tspn of Balsamic Vinegar

1 tbsp. of Marmite/Yeast Ext.

2 tbsp. of  Nutritional Yeast

1 tbsp. Mixed herbs

3 bay leaves

1 tspn of Oregano

1/2  tspn of Nutmeg

1  handful of fresh parsley (approx. 30g) 

1 handful of fresh basil (approx. 30g)

Oil

Salt & Pepper to taste

 

Equipment:

1 chopping board

1 sharp knife

1 medium pan with lid

1 peeler

1 can opener

1 mixing spoon

 

 

Method:

Peel and chop all your veg into small cubes

Add a glug of oil into the pan on medium heat

Add the chopped Garlic, Carrots, Onion and Pepper and sauté for 10 minutes

Then add the Mushrooms and Aubergine with a tsp of Marmite and sauté for a further 5 minutes

Add the tinned Tomatoes, Balsamic Vinegar, rinsed Red Lentils, Herbs, Nutmeg, Nutritional Yeast, Bay leaves,  Salt and Pepper and give it a good stir

Add 100ml of water/stock, so that the Lentils are fully submerged and allow to simmer for 5 minutes with lid on

Check on the Bolognese after 5 minutes, give it a taste and keep adding water/stock gradually until the sauce is of desired consistency- the Lentils should be cooked after another 5 minutes

5-10 minutes before serving remove bay leaves add chopped fresh Basil and Parsley and enjoy

 

 

I serve mine with cashew parmesan:

blitz in a food processor

1/4 a cup of cashews

1/2 a cup of nutritional yeast

1 tsp of oregano

1 tsp of garlic powder

salt

 

Tip: You can also use a hand blender to blitz the bolog a little to bring it all together and make it more 'mince-like' instead of a chunky consistency - see below.

 

 

 

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