Lentil bolognese is one of my favourite comforting meals that’s also easy to make with simple ingredients! Would recommend it for sure, especially if you want to get dinner on the table in less than 30 minutes. Happy Thursday my friends! Hope you’re all having a good week so far ☺️
Simple vegan lentil bolognese
1 medium onion,chopped
1.5 cups chestnut mushrooms,chopped
1 cup cabbage, chopped
2 large carrots, peeled and chopped
2 tbsp tomato purée
1 cup red lentils
3/4 cup vegetable broth
1 can chopped tomatoes
2 tbsp nutritional yeast
1 tsp cumin
1 tsp paprika
1/4 cup chestnut purée (or tahini)
1 tbsp coconut sugar
5 oz broccoli, chopped
Add the onion and the mushrooms to a non-stick saucepan with a splash of water. Sauté for 2-3 minutes, until softened. Add the cabbage and the carrots together with the tomato paste. Sauté for a further 3-4 minutes, until softened. Now, add the lentils together with the vegetable broth, chopped tomatoes, nutritional yeast, cumin, paprika and chestnut purée. Simmer for around 10 minutes, stirring frequently and add more vegetable broth if it starts to dry. Add the coconut sugar and broccoli. Continue simmering for 5-7 minutes more, until thick and the lentils are fully cooked through. Serve with pasta of your choice (gluten-free if needed). Best served immediately, but can be frozen or kept in the fridge in an airtight container for up to 3 days.
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
