Uhhhh, I Love This Vegan Bolognese Recipe From @avantgardeve

Uhhhh, I love this vegan Bolognese recipe from @avantgardevegan 🍝
Even my grandmother wants to have a second plate of this delicious vegan dish when I cook it (and she is not understanding the idea to waive meat at all).

Here is what you need for 4 servings.

📝 ingredients:
1 large onion, roughly chopped
2 celery sticks, roughly chopped
6 garlic cloves
1 carrot, roughly chopped
2 tbsp vegetable oil
1 tbsp dried mixed herbs
4 tbsp tomato purée
1 tbsp miso paste
2 x 400g cans chopped tomatoes
240ml red wine (can be replaced with vegetable fond)
400g cans cooked lentils, drained*
400g mushrooms (champions) finely chopped*
Salt & pepper to taste

*Side note: you can also take 800g lentils only or 800g mushrooms only if you like. I tried both and it was both fantastic 😛

For the Parmesan:
150g unsalted cashews
4 tbsp yeast flakes
1 tsp salt
1/2 tsp Garlic powder

👩‍🍳 Instructions:
➡️ Add the mushrooms to a blender until finely chopped and set aside, then add the onion, celery, garlic and carrot to the blender and blitz until everything is finely chopped (also possible with a knife instead)

➡️ Place a large saucepan over a medium heat. Add the oil to the pan and the vegetable mixture (not the mushrooms). Sauté for 4–5 minutes or until softened, then add the mixed herbs and tomato purée

➡️ Cook for a couple of minutes before adding the miso, chopped tomatoes and wine. Turn the heat down to low and place a lid on the pan. Allow the sauce to simmer away for 20 minutes

➡️ Add the lentils and the mushrooms, and cook for a further 5 minutes then add salt and pepper

➡️ Meanwhile, to make the ‘parmesan’, blitz together the cashews with the nutritional yeast, salt and garlic powder until the mixture resembles a fine crumb

Enjoy 🤍

Per serving (without the pasta):
336kcal | 44,2g carbs | 2,3g fats | 25,2g protein

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