Pasta with vegan bolognese sauce
Vegan Bolognese sauce, easy, cheap and delicious. I've got lentil boats to stop a train and I've been wanting to make some traditional vegan meat recipes for a while, but adding the difficulty of not using tofu, or seitan.
Prep Time20 minutes mins
Cook Time1 hour hr 45 minutes mins
Total Time2 hours hrs 5 minutes mins
Course: main courses
Cuisine: Italiana
Keyword: black pepper, carrots, celery, garlic, lentils, mushrooms, olive oil, onion, onions, parmesan, peppers, tomatoes, walnuts, wine
Servings: 6
Calories: 400kcal
Author: La ragazza col mattarello
- 500 g Pasta
- 100 g Carrot
- 100 g Celery
- 100 g Onion
- 1 Garlic clove
- 1 Small pot of cooked lentils about 200 g
- 1 Can of mushrooms 180 g approx.
- 7 Nuts 50 g approx
- 1 Can of whole or crushed tomatoes or the same weight in fresh tomatoes approx. 400 g
- 4 tbsp Triple tomato concentrate optional
- 1 Glass of vegetable stock or water
- ½ Glass of red wine
- 4 tbsp Virgin olive oil
- Black pepper
- 1 Bay leaf
- Salt
Chop the onion, carrot and celery very small
Chop the nuts and mushrooms without overdoing it. It should not be mashed, but minimally whole, as its main function is to give the sauce a texture similar to that of the meat in the original recipe that gives the dish its name
Pour the oil into the pan and brown the garlic clove
Add the chopped onion and stir-fry for 5 minutes
Add the carrot and celery. Fry everything together until it starts to take color over a moderate heat
Turn up the heat a little, add the chopped nuts and mushrooms and stir-fry until the mushrooms lose all their water
Add the wine
When the alcohol has evaporated, add the tomato concentrate to the sauce, previously diluted in the glass of water or broth, the tomato and the bay leaf
Add a little salt to taste (a teaspoon of coffee) and let the ragout fry for 1 and a half hours over a very low heat, adding a little broth or water if it is sticking or running out of juice completely
Taste and adjust and salt and pepper to taste
Boil the pasta
Once it is al dente, strain and mix well with the sauce along with half a scoop of pasta cooking water
Optional for vegans: You can top off the invention with some grated vegan cheese on top
Optional for vegetarians: If you want to add a teaspoon of butter and grated parmesan to the pasta already with the ragù, it is very tasty