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Vegan bolognaise

Personas:

6

Preparación:

Cocción:

Tiempo total:

Ingredientes para

Vegan bolognaise

  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 200g Swiss brown mushrooms, chopped
  • 1 medium eggplant, cut into 1cm pieces
  • 2 tablespoons tomato paste
  • 400g can diced tomatoes
  • 250ml (1 cup) Massel vegetable liquid stock
  • 2 teaspoons dried Italian herbs
  • 3 teaspoons balsamic vinegar
  • 2 teaspoons maple syrup
  • 400g can brown lentils, drained, rinsed
  • Cooked spaghetti, to serve
  • Finely shredded vegan cheese, to serve (optional)
  • Como se hace la

    Vegan bolognaise

    Dificultad: Easy

    Method

    • Step 1
      Heat the oil in a large deep frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring often, for 10 minutes or until soft and lightly coloured. Add the garlic and stir for 1 minute or until aromatic. Add the mushroom and eggplant and cook, stirring occasionally, for 5 minutes or until softened.

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