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Lentil Bolognese

Recipe by the_clumsy_vegan
Crimson lentils: 1 C
Scallions: 3
Celery: 1 stick
Bay leaf: 1
Balsamic vinegar:half Tbsp
Xylitol: 1 Tbsp
Cherry Tomatoes: 1C
Pepper: 1 massive
Tinned tomato: 1 tin
Smoked paprika: 1 Tbsp
Pepper: 2 t
Garlic powder: 2 t
Italian herbs: 1 ½ Tbsp
liquid aminos or tamari: 1 Tbsp
Crimson wine 1/4th cup
Water: 1 cup
Vegan butter 1 Tbsp
Olive oil: 2 T
Water: 2 C
Smoked salt to style

1) Preheat oven to 175C. Combine pepper and tomatoes with 1 T olive oil and ½ T Italian herbs. Roast in oven for 30 minutes
2) Warmth 1 T olive oil and butter in a pan. Add bay leaf, onions, balsamic vinegar and xylitol. Prepare dinner until onions are caramelised
3) Add celery and wine and cook dinner until celery begins to melt
4) Add tinned tomatoes, paprika, cumin, pepper, garlic, liquid aminos, Italian herbs, lentils and water. And cook dinner with the lid on.
3) Add mushrooms when lentils are virtually accomplished and cook dinner until accomplished
4) Stir in cooked spaghetti.

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