Pasta bolognese for vegetarians. Culinary blog

Can a bolognese paste appear on a lean table? Yes, if it’s fake lonese, pasta with fake meat sauce. In vegetarian cuisine, when you need to adapt a meat dish, meat is often replaced with legumes. And if we are talking about a dish in which minced meat appears, then most often the lentil becomes its substitute component. This is exactly what will happen in our case, we replace meat in Bolognese with red or green lentils. But a simple substitution will not satisfy us: we will try to achieve a real “meat” taste by adding mushrooms, soy sauce, and onion to the lentils. When combined, these components will make the lentils “sound” as meaty as possible.

  • 2 cups green or red lentils
  • 6 glasses of vegetable stock
  • 100 g dried mushrooms 4 cups water
  • 2 tablespoons of olive oil
  • 1 large onion, diced
  • 2 tablespoons tomato paste
  • 2 tablespoons of soy sauce
  • 1 teaspoon granulated garlic
  • 800 g of pulp of tomatoes 6-8 branches of parsley, chopped
  • 1 teaspoon dried paprika
  • about 1 teaspoon of salt (adjust amount to taste)
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper

about 1/4 teaspoon of cayenne pepper (adjust the amount to taste) 600 g spaghetti (uncooked weight) tofu, Italian herbs seasoning, fresh chopped greens – optional, to decorate the dish when serving Wash the dried mushrooms, pour 4 cups water, leave to soak for 3 hours. When the mushrooms get wet, cut them finely, do not pour water from them, and strain through gauze, besides it is convenient to use a coffee filter for these purposes. Filtering will remove small particles of forest debris from the liquid, which are most often found in dried forest mushrooms.

While the mushrooms are soaking, boil the lentils in the vegetable broth. Spasser the finely chopped onions in 2 tablespoons of olive oil, this will take about 4 minutes with medium heat. Then add to it tomato paste, soy sauce, granulated garlic. Continue frying these ingredients for another 1-2 minutes, stirring constantly. Then pour in the water left over from dried mushrooms. Let the liquid boil. Add the pulp of tomatoes, boiled lentils, chopped mushrooms, chopped parsley and all remaining spices. Stir and cook over low heat for another 10-15 minutes or a little longer, until the excess liquid evaporates and the mass acquires the consistency of a thick sauce. During this time, boil the spaghetti. Use the resulting sauce instead of the traditional Bolognese, seasoning it with pasta. The dish can be decorated with chopped herbs, small pieces of tofu, a couple of pinches of dried Italian herbs.

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