Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan ragu with lentils sauce base 🌿. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Vegan ragu with lentils sauce base 🌿. I cooked this delicious vegetarian/vegan ragu in a big batch and freeze it. I use this ragu to make bolognese, chilli con cane, lasagna and moussaka. #vegan #vegetarian #ragu #pasta #bolognese #lasagna #moussaka #mealplan #batchcook. This vegan ragu recipe enhances the nutritional value of a regular bolognese without sacrificing any flavour.
Vegan ragu with lentils sauce base 🌿 is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Vegan ragu with lentils sauce base 🌿 is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have vegan ragu with lentils sauce base 🌿 using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Vegan ragu with lentils sauce base 🌿:
- Get 100 g red lentil
- Make ready 1 courgette, small diced
- Get 2 carrots, small diced
- Make ready 1 onion, small diced
- Make ready 2 leeks, small diced
- Get 1 handful mushrooms, finely chopped
- Get 1 sweet potato, small diced
- Take 2 clove garlic, minced
- Prepare 1 tbsp vegetable cooking oil
- Get 1 vegetable stock cube
- Make ready 3 tbsp tomato paste
- Prepare 1 tin chopped tomato
- Make ready 1 handful coriander, chopped
- Get Salt and pepper to taste
To use it as a base for a vegan lasagne, layer it with lasagne sheets and vegan bechamel sauce. If you fancy, add some green leafy veg. Add the lentils to the pan along with the tins of chopped tomatoes, soy sauce, oregano, rosemary, capers, balsamic vinegar and pinches of salt and pepper. This hearty vegan mushroom and lentil ragu recipe is a delicious, protein-rich and healthy take on the classic Italian Bolognese pasta sauce but loaded with depth earthy flavors of meaty mushrooms!
Instructions to make Vegan ragu with lentils sauce base 🌿:
- On a medium heat pan, add vegetable cooking oil in and follow by onion. Fry until onion softened then add some courgette, carrots, leeks mushrooms, sweet potato and lentils in. Stir well.
- Once all the vegetable have softened, add vegetable stock cube and concentrate tomato paste and mix well for about 5 min. Then add chopped tomato in. Stir well.
- Keep adding some water bit by bit as lentils will keep absorbing the water the swell up. Leave it to cook for another 20-30 min until all the vegetable and lentils cooked softly. Seasoning with salt and pepper. Sprinkle some coriander before serve.
Add the lentils to the pan along with the tins of chopped tomatoes, soy sauce, oregano, rosemary, capers, balsamic vinegar and pinches of salt and pepper. This hearty vegan mushroom and lentil ragu recipe is a delicious, protein-rich and healthy take on the classic Italian Bolognese pasta sauce but loaded with depth earthy flavors of meaty mushrooms! Serve the wholesome lentil ragu sauce with your favorite pasta variety like gluten-free spaghetti, pappardelle, and lasagna, or over mashed potatoes. Lentil Ragu-This vegan version includes all of the traditional flavors and elements of a traditional ragu with lentils taking the place of meat, and whole wheat spaghetti for added fiber and whole grains. How do you store and keep Lentil Ragu?
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