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Mushroom And Lentil Vegan Bolognese - Cook Republic #vegan #recipe #healthy #foodphotography

MUSHROOM AND LENTIL VEGAN BOLOGNESE


  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Dinner
  • Cuisine: Vegan, Vegetarian

Description

TESTED – 5+ Times


Ingredients

  • 2 tablespoons olive oil
  • 5 garlic coves, minced
  • 2 bay leaves
  • 1 teaspoon red chilli flakes
  • 1 large red onion, finely diced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 100g mushrooms, chopped
  • 1 teaspoon caramelised balsamic vinegar
  • 1 X 400g can lentils (with aquafaba or liquid)
  • 1 X 700g pasta sauce
  • 200g canned diced tomato
  • 1 tablespoon miso paste
  • 1 teaspoon freshly chopped thyme
  • 1/2 teaspoon freshly chopped rosemary
  • 10 basil leaves, roughly torn
  • handful of parsley, freshly chopped
  • salt to taste (1/2 teaspoon)
  • freshly ground black pepper
  • extra basil leaves, to serve

Instructions

  1. Heat oil in a large casserole pot or Dutch oven on medium. Add garlic, bay leaves and chilli. Sauté for a few seconds until garlic starts turning golden. Add onion, oregano and basil. Sauté for a couple of minutes until onion starts caramelizing.
  2. Add mushroom and continue cooking, tossing occasionally until mushrooms start browning. Add balsamic vinegar to deglaze the pan and mix well.
  3. Add lentils (along with the soaking liquid in the can), pasta sauce, tomato, miso, thyme, rosemary, basil, parsley, salt and pepper. Mix well.
  4. Reduce heat to medium low. Cover partially and simmer for 30-40 minutes, stirring occasionally to avoid sticking. If the sauce is too thick for your liking, add a bit of water (1/4 cup) to thin it out.
  5. Adjust seasoning if required and serve hot over spaghetti. Garnish with fresh basil leaves. Serve with a nice basil pesto and a grating of parmesan (for a non-vegan meal).
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