Vegan Bolognese
A hearty vegan Bolognese for two made with lentils. Adjust the amount of pasta to your preference.
Equipment
- kitchen knife
- cutting board
- Bowl
- colander
- pot
- Spatula
Ingredients
A Saute Vegetables
- 80 g onion ½ medium onion
- 80 g carrot ½ carrot
- 50 g lotus root
- 50 g maitake mushrooms
- 1 tablespoon olive oil
- 10 g garlic
B Stew
- 120 g whole red lentils rinse with water to remove dirt
- 1 bay leaf
- 1 L water
C Season
- 200 g canned tomatoes
- 1 heaping tablespoon onion koji
- 1 teaspoon soy sauce
D Boil Pasta
- 200 g spaghetti adjust amount
- 5 g salt 1 tsp
- 1 L water
Instructions
A Cut the ingredients
- Rough chop the vegetables. They should be roughly the same size as lentils.80 g onion, 80 g carrot, 50 g lotus root, 50 g maitake mushrooms
- Heat olive oil in a pot, then add garlic. Once fragrant, add vegetables and sauté until softened.1 tablespoon olive oil, 10 g garlic
B Stew
- Add ingredient B to the pot, heat on high until boiling, then reduce to medium heat and simmer until the lentils are tender. If the water runs out, add more as needed while simmering.120 g whole red lentils, 1 bay leaf, 1 L water
C Season
- Once the lentils are tender, add seasoning C and continue to simmer until the moisture has evaporated.200 g canned tomatoes, 1 heaping tablespoon onion koji, 1 teaspoon soy sauce
- Once it has thickened, remove from the heat and allow to cool completely so that the flavors can meld.
D Boil Pasta
- Boil water, add salt, and cook pasta according to package directions.200 g spaghetti, 5 g salt, 1 L water
- Once boiled, place it on a plate with the heated sauce.