Lentil and Mushroom Vegan Bolognese

Lentil and Mushroom Vegan Bolognese

Lentil and Mushroom Vegan Bolognese

This is the time of the same year when we all start to crave comfort food, right? The night feels cold, there are winter bites in the air, rain is getting more frequent and the air smells of smoke and dry leaves are crushed under the feet. I personally love autumn and everything it has to offer, with the exception of the dark clouds that have tended to gather above our heads lately, threatening us with heavy rain.
When I planned the recipe in the future, I instinctively became interested in pasta, stews, curries, cakes and cakes. Whatever makes the kitchen a more comfortable hangout and warms you up after running in cold weather. Speaking of running, I like running in my local forest now. The trees began to shed leaves, which rustled pleasantly under each step and there were many naughty little squirrels running everywhere. Those are adorable little things that are adorable, I don't know how you can hate it.
Today's recipe is one of our favorite favorites - warm lentils and mushroom bolognese served with tagliatelle paste and a sprinkling of my vegan parmesan. This is easy to make (although it does require quite a lot of slices) and if you have a large Dutch oven style pan and some space in the freezer, I recommend spending your weekend preparing double the sauce and freezing leftovers for the next week. The sauce not only tastes better after some time off, but is also a lifesaver for nights when you are too tired to cook but still want warm, nutritious food to be included.

Serves: 6-8

Prep: 30 Min

Cooking: 90 Min

Lentil and Mushroom Vegan Bolognese

Ingredients

Sauce Bologn Vegan

• 1 tsp of smoked paprika
• 100 g / ½ cup dry Puy (or green) lentils, rinsed 20 g / 0.7 oz dried shiitake mushrooms or porcini
• 2 tbsp / 30 ml olive oil
• 4 large cloves of garlic, finely diced
• ½ teaspoon chili flakes, adjust to taste
• 2 short celery sticks, very finely diced
• 2 small carrots, very finely diced
• 125 g / 5 ounces of chestnut mushrooms, finely diced
• 2 rosemary stalks, finely chopped leaves
• 1 medium onion, finely diced
• 2 thyme sprigs
• 1/3 teaspoon grated nutmeg
• about 1 teaspoon salt, adjust to taste
• 1 cup / 240 ml vegan red wine
• 2 x 400 g / 28 ounce cans of high quality plum tomatoes
• 2 teaspoons syrup or sugar (optional, adjust to taste)
• black pepper, to taste

Remaining Materials

• fresh thyme or parsley, for garnish
• homemade vegan parmesan, for decoration (optional)
• 500 g of dried tagliatelle (GF if necessary), cooked

Instruction

1. Use a kettle. Rinse the dry mushroom well to remove the sand and place it in a small bowl.
2. Cover dry mushrooms with boiling water. Set aside for later.
3. Heat olive oil in a one-sided pan. Add the diced onions and saute on low heat for a few minutes, until the onions are almost translucent, but colorless.
4. Add the chopped garlic and saute 1-2 minutes more.
5. Finally, add the celery, carrots and chestnut mushrooms. Saute, stirring constantly, for 5 minutes or more.
6. Meanwhile, chop the rehydrated dried mushrooms (don't dispose of the liquid) very gently.
7. Add the diced dried mushrooms to the pan, along with chopped rosemary leaves, all thyme springs, smoked peppers, nutmeg, chili (if using) and 1 teaspoon salt. Stir everything in about a minute or so.
8. Add the dried mushroom broth, being careful not to tip the grits which sometimes gather at the bottom of the plate.
9. After the mixture slowly boils, add the wine and allow it to gently bubble for a few minutes so that the strong taste of the alcohol cooks out, for about 10 minutes.
10. Add two cans of tomato and about 1 glass (240 ml) of water (I want to rinse my can first).
11. If you use plum tomatoes, like I do, crush them with a spoon first. Put the lid on and let the sauce swell over medium-low heat until the tomatoes are broken (about 30 minutes).
12. Halfway through boiling, add dry lentils to the pan (they need about 25 minutes to cook).
13. After the tomatoes break, remove the lid and start reducing the sauce over medium heat. If the pan starts to look too dry, add another cup of water (the best pasta cooking water) and cook until you reach the desired consistency. Remember to give a good stirring from time to time to ensure that the center of the pan does not burn.
14. Season with more salt if needed, date syrup or sugar (if necessary) and black pepper.

Read Also:
Glazed Maple Shortbread Cookies Recipe
Apple Vegan and Blackberry Crumble
Cozy Autumn Wild Rice Soup Recipe

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