{"id":13227,"date":"2020-06-19T03:50:11","date_gmt":"2020-06-19T03:50:11","guid":{"rendered":"https:\/\/www.terezaschoice.com\/?post_type=krec-recipes&p=13227"},"modified":"2021-04-29T10:04:12","modified_gmt":"2021-04-29T10:04:12","slug":"best-vegan-lentil-bolognese","status":"publish","type":"krec-recipes","link":"https:\/\/www.terezaschoice.com\/en\/recipes\/best-vegan-lentil-bolognese\/","title":{"rendered":"Best Vegan Lentil Bolognese"},"content":{"rendered":"

Now, it\u2019s not always easy to create plant-based versions of favourite traditional foods.\u00a0After careful deliberation and testing, I\u2019m happy to present my best vegan lentil bolognese sauce.\u00a0Ultimate Vegan Bolognese Sauce! Hits the spot every time. This sauce is thick, savoury, and just the tiniest bit sweet.\u00a0The texture is crumbly and silky, just as it should be.<\/p>\n

\"lentil<\/p>\n

I know we shouldn’t call it bolognese but shoulda coulda woulda, let’s have fun and just not complicate our lives even more okay? Here it goes – best vegan lentil bolognese.<\/p>\n

\"lentil<\/p>\n

Firstly slice two\u00a0onions, garlic, celery and carrots. Pour the olive oil into a heated pan and add all the chopped vegetables and bay leaf. Cook for 20 minutes covered and give it a good stir every now and then. When the vegetables are well softened, add sliced mushrooms and garlic, capers and sun-dried tomatoes. Mix and cook, next up add 100 ml of red wine over high heat. Meanwhile, drain the lentils and add to the pan with the chopped tomatoes. Cook for the last 35 minutes on medium heat until the sauce thickens. Finally, add salt and pepper to taste.<\/p>\n

\"lentil<\/p>\n

Meanwhile, cook the pasta al dente in salted water. Drain and save at least 1\/2 cup of pasta water. \u00a0Add the pasta to the sauce and pour in the pasta water to loosen the sauce nicely. Slice the parsley and stir. Serve and enjoy.<\/p>\n

Here is another pasta inspiration! Click here.<\/a><\/p>\n