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This hearty lentil bolognese recipe is naturally gluten-free and vegan and simmered with the most delicious bold and savory flavors.
On those days when you’re craving a cozy bowl of pasta alla bolognese but prefer to skip the meat, this lentil bolognese is here for you. ♡
We end up making some version of this plant-based bolognese most often in our house, especially so that my vegetarian husband and lentil-obsessed toddler can enjoy it. But I’m pretty sure that any meat-eaters in your own house will love it too!
The earthy lentils here add a wonderfully hearty texture and earthy flavor to the sauce, plus a generous extra dose of protein, which I love. And it’s hard to see, but there are a ton of finely-chopped mushrooms hiding in there too, which help to add that classically “meaty” umami flavor to the sauce along with the traditional carrots, onion and celery. I admittedly like to go big on seasonings when it comes to bolognese, with lots of garlic, herbs, crushed red pepper flakes, and a hint of balsamic vinegar added in for lots of savory flavor. And while traditional bolognese is usually finished with dairy milk, you’re welcome to sub in your favorite plain plant-based milk if you would like to make this recipe vegan.
Heads up that this recipe makes a big batch of sauce! So you can either use it to make a big pot of pasta, or save some of the leftovers sauce to freeze for later or serve again with gnocchi, polenta, potatoes, or whatever else sounds good.
Let’s simmer up a big batch together!
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