Bolognese was before my time as Vegan , my absolute favorite dish. Moreover, the Italian classic also has an emotional meaning for me, because it was the first thing I cooked for my husband (then still my fiancé) in my small student apartment. Apparently it tasted good, or why else would he have married me? Mamma Mia, is all I’m saying.
The first exciting question revolves around the Pasta because does this necessarily have to be gluten-free or not? The experts argue, because pasta is not made from wheat, but from durum wheat semolina. According to this, it is supposed to be healthier than classic foods made from wheat. Since I do not have an intolerance (celiac disease), I honestly like both variants very much. The only thing I do without, of course, are tagliatelle with Egg .
Lentil bolognese a must-have recipe in your collection
What actually makes a really good Bolognese? In my opinion, it is the symbiosis of various spices, a pinch of sugar, salt and the acidity of the balsamic. The lentils give the sauce a delicious, creamy, but still firm to the bite character. Lentils play in German kitchens rather a minor role, but they are really small powerhouses.
- Very good sources of protein
- Rich in nerve-strengthening B vitamins
- Rich in vitamin E (cell protective)
- Rich in calcium, potassium and magnesium
- Especially rich in zinc (for hair and nails)
30 minutes and a handful of ingredients, that and no more you need for this Dish . I promise you that everyone will love you for it. As a topping there is still freshly ground, vegan parmesan and off we go with the pasta party!
The simplest vegan lentil bolognese is:
- Incredibly aromatic
- Full of healthy protein
- Easy to make
The simplest vegan lentil bolognese
- 15 ml Frying oil or other heat resistant oil
- 1 Piece white onion peeled and chopped
- 4 Piece Garlic cloves peeled and chopped or pressed
- 1 tbspn Oregano dried
- 1 tbspn Basil dried
- 110 g Carrots finely chopped or grated (I use my MagiMix food processor) (2-3 carrots)
- 690 g Tomato passata
- 15 ml dark balsamic vinegar
- 1 Pinch of salt + more to taste
- 1 big pinch of black pepper Freshly ground
- Optional: 1 Birdeye chili
- 12 g Coconut blossom sugar
- 120 – 240 ml Water
- 144 g red lentils drained and washed (1 can)
- 300 g gluten free pasta
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- Heat a medium frying pan, add oil, sauté onion and garlic for 2-3 minutes until translucent.15 ml Frying oil or other heat resistant oil, 1 Piece white onion, 4 Piece Garlic cloves
- Add basil and oregano, so they develop their perfect aroma.1 tbspn Oregano, 1 tbspn Basil
- Add carrots and a pinch of salt, soften for 3-4 minutes. Add passata, water, lentils and coconut blossom sugar and bring to a simmer. After 17-20 minutes, the sauce should be well cooked and the lentils cooked.110 g Carrots, 690 g Tomato passata, 1 Pinch of salt + more to taste, 1 big pinch of black pepper, 120 – 240 ml Water, 144 g red lentils, 12 g Coconut blossom sugar
- Season to taste and refine with Birdeye chili and balsamic vinegar.Optional: 1 Birdeye chili, 15 ml dark balsamic vinegar
- Arrange the pasta on 2-3 plates and top with the Bolognese sauce, Parmesan and basil garnish and enjoy!300 g gluten free pasta
- Store Bolognese up to 3 days in the refrigerator or 1 month in the freezer and heat best in steamer.