Gesundheit

Vegan lentil bolognese

Vegane Linsenbolognese
Everyone knows it and everyone loves it: Spaghetti Bolognese - part of many childhood dreams and memories. The good news: Estella Schweizer 's vegan, climate-friendly alternative is almost better than the original. It is the last dinner of the Good Food Collective 's "Three Days of Climate-Friendly Cooking" challenge and a wonderful conclusion, because we love this recipe!

Ingredients

For 4 people

  • 1 small onion
  • 1 large carrot
  • 2 sticks of celery
  • 1 bunch of spring onions
  • 200 g mushrooms (e.g. champignons)
  • olive oil
  • 200 ml red wine
  • 1 litre water
  • 50 g miso paste
  • 100 g tomato paste
  • 200 g beluga lentils (alternatively mountain lentils)
  • 3 bay leaves
  • 1 teaspoon smoked chili or paprika powder (chipotle chili powder or pimentón de la Vera)
  • 400 g ripe tomatoes
  • Salt and freshly ground pepper
  • 4 tbsp balsamic vinegar
  • 4 tbsp maple syrup

preparation

Peel the onion. Clean and peel the carrot, wash and clean the celery sticks. Finely dice everything. Wash and clean the spring onions and cut into rings. Clean the mushrooms (do not wash!) and cut into fine cubes.

Heat the olive oil in a large pan and fry the diced vegetables in it over medium to high heat. As soon as it starts to stick to the bottom of the pan, deglaze with a little red wine and loosen with a wooden spoon. Allow it to stick again, stirring occasionally, then deglaze and loosen again until the red wine is used up.

Meanwhile, bring 1 litre of water to the boil. Add the miso paste and tomato paste to the braised vegetables and stir in. Add the lentils, bay leaves and smoked chili or paprika powder and mix everything together thoroughly.

Pour in the boiling water, bring everything to the boil and simmer over low heat for 30 minutes until the lentils are cooked.

In the meantime, wash the tomatoes and dice them without the stems. Finally, mix them in and season the Bolognese with salt and pepper, a little vinegar and maple syrup.

Cook the pasta and serve with the Bolognese and nut parmesan.

Enjoy it! :)

Carrybottles_Team_Sophia

Image source:Enver Hirsch (“Do something! Spontaneously Vegan” cookbook, greenpeacemagazine)

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