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I have served my vegan Bolognese to friends who are meat eaters who actually said that they preferred it. Its so packed full of flavour and the soya, lentils and quinoa give it a delicious texture. Its also a great left over to use to make courgette Bolognese mini pizzas or Bolognese stuffed mushrooms topped with melted cheese!
Ingredientes
250g of dried soja mince
1 jar of red lentils
2 x 500ml of artisan tomato fritto
1 large onion
3 grated carrots
1 grated courgette
1/2 bulb of garlic
1 glass of red wine
2 tsp of oregano
2 tsp of basil
2 vegetable stock cubes
4 squares of dark chocolate
PreparaciĆ³n
Step 1
Soak the dried soja mine in hot water for 10 minutes with a vegetable stock cube
Step 2
Drain the mince and fry in a pan with the diced onion, grated carrot and grated courgette.
Step 3
Add this to a pan with your tomato fritto, red wine, drained red lentils and herbs and another stock cube. Also the most important secret ingredient the dark chocolate which will give the Bolognese a lovely rich and slightly sweet flavour.
Step 4
Simmer on a low heat. stirring regularly for 20 minutes and adding extra water to the mix if needed.