Luxury Vegan Bolognese
Posted on December 5, 2012 by The Gourmet Vegan - No Comments
Luxury Vegan Bolognese
No vegan recipe collection would be complete without a delicious plant based bolognese recipe. This simple recipe combines flavours and textures that make this luxury bolognese so extremely tasty. The Sofrito and long cooking time allow for the flavours to blend for creating a truly mouthwatering dish.
 60 Minutes |
 Serves 2-3 |
 ? kcal per serving |
INGREDIENTS
1 large carrot, very finely chopped
2 stalks of celery, very finely chopped
1 medium onion, very finely chopped
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 bay leaves
1 teaspoon fresh or dried thyme
1/4 teaspoon allspice
200 ml vegan white wine
These first ingredients form the basis of a Sofrito. This is cooked first and then the other ingredients added.
300 g mushrooms, chopped
1 teaspoon pepper
2 400 g tins chopped tomatoes
200 ml water
1 tablespoon tomato puree
2 tablespoons sun dried tomatoes, chopped
Handful fresh basil, chopped
200 g dried green lentils
2 vegetable stock cubes, I use Kallo
200 ml hot water
30 g dried shiitake mushrooms
1 teaspoon agave nectar
METHOD
Before starting the recipe, soak the shiitake mushrooms in stock made from 200 ml hot water and 2 vegetable stock cubes.
1 Add the oil to a frying pan over a medium heat and add the finely chopped carrot, celery, onion,garlic, bay leaves, thyme and allspice. Fry for a 3-4 minutes then add the white wine. cover and cook on a low heat for 10 minutes until the vegetables have softened.
2 Next add the fresh mushrooms, fresh basil and teaspoon of black pepper and continue to cook, covered and over a low heat for a further 5 minutes.
3 Add the tomatoes. Rinse out each tin with 100 ml of water and add this along with the lentils. Bring to a simmer before covering and leaving to cook on a low heat for 30 minutes.
4 Remove the soaked Shiitake mushrooms from the stock, chop finely and add to the pan along with the stock. Stir well and cook for a final 5 minutes.
5 Adjust seasoning to taste and sprinkle over some freshly chopped basil when serving.
I like to serve this in the traditional way with Spaghetti, lots of freshly ground back pepper and vegan parmesan. This is also wonderful served over spiralized courgette.
RECIPE NOTES
New and Updated, February 2017.
RECIPE TIPS
These freezes extremely well and so good for making up a large batch.
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