Red Lentil Vegan Bolognese - Delicious and Easy!
Hello dear readers! Today, we will make a wonderful vegan bolognese from red lentils. Believe me, this recipe is both very healthy and quite enjoyable to make! Preparing vegan deli meat in your own kitchen has never been this easy. Plus, without using seitan, gluten, or oil! Are you ready to create wonders in your kitchen with this special recipe that will add flavor to your sandwiches?
- 2/3 cup dried red lentils
- 1/3 cup cashews
- 2 1/3 cups water (divided)
- 1-inch piece of beetroot
- 1 tablespoon tomato paste
- 1.5 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 tablespoon balsamic vinegar (or lemon juice)
- 1/2 tablespoon soy sauce (or tamari/coconut aminos)
- 1 tablespoon olive brine
- 2 teaspoons agar agar powder
Let's get started! Rinse the lentils and cashews thoroughly, then soak for at least 2 hours. If you're in a hurry, you can boil the cashews for a few minutes.
Now for the fun part! Blend the lentils, cashews, beetroot, and 1 cup of water until smooth.
Transfer the mixture to a pot, add another cup of water, and cook over medium-low heat for 10 minutes. Don't forget to stir occasionally.
Add the spices, balsamic vinegar, soy sauce, tomato paste, and olive brine, and mix well.
Add the agar agar powder and 1/3 cup of water to the blender, mix, then pour this mixture into the pot.
Increase the heat and cook for 5 minutes until thickened. Now things are getting exciting!
Pour the mixture into a wide-mouthed container and let it rest in the refrigerator for 2 hours. That's it!
Red Lentil Vegan Bolognese - Delicious and Easy! Cooking Tips
If you want a more intense flavor, you can increase the amount of spices. To make the consistency smoother, you can blend the mixture a few more times.
Nutrition Facts
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