MUSHROOM LENTIL BOLOGNESE WITH SPAGHETTI | Vegan Richa Recipes
Easy Mushroom Lentil Bolognese with Spaghetti
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This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms, deep flavor with herbs, sauce and great with Spaghetti or other pasta. 22 Gm of Protein (including pasta). 30 Mins. Vegan Soyfree Nutfree Recipe. Can be gluten-free with glutenfree pasta.
I use red lentils in it as they add texture but are not overly earthy like whole lentils. You can use whole brown or green lentils, chickpeas as well or skinned whole red lentils. Add a bit more herbs/flavor to preference depending on the lentils used.
I serve this sauce over Spaghetti! It also goes well over zucchini pasta as well, or some mashed root veggies or mashed potato + veggie cakes (great option for gluten-free).
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Music: Julian Avila - Night Boy
Getting SAUCEY with this BOLOGNESE inspired vegan recipe
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LEARN HOW TO MAKE AN EASY AND TASTY PLANTBASED BOLOGNESE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin
Ingredients:
200g extra firm tofu
2 tbsp chili oil (
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 red onion
4 pieces of garlic
2 carrots
3 stalks celery
2 tbsp olive oil
1/4 tsp salt
pepper to taste
1 tsp crushed pepper flakes
1/2 tsp dried oregano
2 tbsp tomato paste
1 cup red wine
3 cups tomato purée
1/2lb spaghetti
fresh basil to serve
Directions:
1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork
2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min
3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside
4. Finely chop the red onion, garlic, carrots, and celery
5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min
6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min
7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir
8. Place on a lid half covered and let it simmer on medium low for 20-30min
9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions
10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir
11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min
12. Plate and serve the pasta with fresh basil and freshly cracked pepper
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Spaghetti Bolognese Recipe | Mushroom Spaghetti Bolognese Recipe
sauce. Spaghetti Bolognese is a comforting dish loaded with vegetables and tomatoes.
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Ingredients:
To cook Spaghetti
200 gms spaghetti
5 cups water
salt to taste
For Bolognese Sauce
2 tbsp olive oil
1 tbsp garlic finely chopped
1/2 cup onion finely chopped
1/2 cup carrots finely chopped
1 cup mushrooms finely chopped
2 cups tomato puree
1 small bayleaf
1.5 tsp chilli flakes
1 tsp parsely
1 tsp oregano
1/2 tsp crushed pepper
1/2 cup stock or pasta cooked water
For Serving
Cheese as needed
chilli flakes as needed
Oregano as needed
parsely as needed
pepper as needed
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$9 vs. $39 Vegan Bolognese
You can find both vegan bolognese recipes below!
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PANTRY-FRIENDLY LENTIL BOLOGNESE:
FANCY PANTS BOLOGNESE
- 1 ½ TBSP olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Kosher salt + freshly ground black pepper
- 4 TBSP tomato paste
- 1 package Beyond Beef
- ¾ cup dry red wine (check that it's vegan-friendly!)
- 1 (28-ounce) can whole peeled tomatoes
- 2 to 3 tsp good-quality balsamic vinegar
- 1 pound egg-free tagliatelle, pappardelle, or fettuccine; or rigatoni or penne; or gnocchi
Cashew Cream
- 1 cup raw cashews, soaked overnight, or in boiling water for 1 hour
- ¾ cup water
- 2 TBSP lemon juice
- 1 tsp kosher salt
- 2 tbsp nutritional yeast
- ½ to ¾ cup fresh basil, slivered
- ½ cup vegan parmesan cheese
1. Heat a 12-inch saute pan or Dutch oven over medium-high heat. Add olive oil, and once shimmering, add onions and season with a pinch of salt. Stir occasionally and cook for 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and nicely browned, 9-10 minutes.
2. Add the garlic, thyme, and oregano. Stir frequently and cook for 60-90 seconds.
3. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring frequently, until darker red in color.
4. Add the Beyond Beef, 1/2 tsp kosher salt, and pepper to taste. Break up into small pieces with a wooden spoon. Cook until lightly browned and liquid has evaporated, 6 to 8 minutes.
5. Pour in the wine and simmer until completely reduced, 1 to 2 minutes. Pour in the juice from the canned tomatoes; add the tomatoes with your hands, crushing them as you add them to the pot (or crush in a separate bowl). Bring to a simmer and cook until thickened and the flavors have married, about 15 minutes.
6. Meanwhile, cook your pasta in a large pot of salted boiling water until just al dente. Drain.
7. Meanwhile, make the Cashew Cream. Drain soaked cashews and add to a high-powered blender or food processor, along with water, lemon juice, salt, and nutritional yeast. Blend until uniformly creamy and smooth, scraping down the sides as you go.
8. Add ¼ to ½ cup of the cashew cream to the bolognese and gently simmer for another 3 to 5 minutes, stirring occasionally to prevent sticking, and adding a bit of water as needed.
9. Taste for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. Add cooked pasta to the bolognese and toss until well coated in the sauce. Finish with slivered basil and vegan parmesan.
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
The Very Best Vegan Bolognese Recipe
Sometimes you just want something classic. Nothing screams pasta like bolognese and I've made it my mission over the last few months to come up with a fool proof vegan bolognese that's better than the original. You read that right - better than the original. This bolognese has everything, salty, umami, crunchy, you name it. Believe me when I say you will not be disappointed with this recipe.
Full recipe can be found here:
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Pasta with Mushroom Ragu | Vegan mushroom bolognese | How to make pasta | Tagliatelle |
In this video I show you how to make a fresh Pasta with Mushroom Ragu. This is a Vegan Mushroom Bolognese sauce that is rich and absolutely delicious. Learn how to make tagliatelle pasta that typically uses eggs, without eggs. I share my tips for making the best chewy pasta and how to make a rich umami-laden bolognese sauce without meat.
00:00 Introduction
00:42 Tagliatelle from Emilia-Romagna
01:33 All about sheet pastas and how to replace eggs
03:35 Mixing the pasta dough
05:16 Rolling the dough
06:50 Mushroom ragu
07:14 preparing the ingredients
07:55 All about GARLIC in Italian Cooking
09:51 Making the bolognese
11:45 mixing the pasta and sauce
12:40 plating the pasta
12:57 Tasting
Pasta dough
400 grams high protein bread flour
1/2 tsp salt
About 1 cup of water
1 tsp olive oil
Incorporate the water, salt, oil and flour and knead until smooth, about 10 minutes. Cover and let rest for 10 minutes or longer. Roll the dough out into a 2 mm thick sheet. Dust with flour, fold and cut into ribbons about 1/2 inch wide. Set aside for cooking
Mushroom Ragu
1 cup each, finely diced celery, carrots and onions.
2 cups finely diced mushrooms
4 cloves garlic, gently crushed
1/2 to 2/4 cup olive oil
2 tbsp tomato paste
2 cups tomato sauce
Salt and pepper to taste
Gently heat oil in a large pot and cook the garlic in the oil until slightly golden brown and the flavor is infused in the oil. Remove the garlic. Add the sofrito (celery, carrots and onion) and season with salt and pepper. Cook for a few minutes unitl tender and translucent. Add the tomato paste and fry in the oil for about 2 minutes. Add 1 cup of white wine and cook until reduced. Add the mushrooms and cook for about 5 minutes until they are cooked down and release their water. Add the tomato sauce, adjust seasoning and simmer on low heat for at least two hours, stirring every now and then. Add some water if it gets too dry. Cook down to a thick rich hearty sauce.
Add about 1/2 of the sauce to a large pan and heat over medium heat. Meanwhile, boil a large pot of water and salt generously. Cook the pasta for 3-4 minutes just until al dente. Strain the pasta and place it in the pan with the sauce. mix gently to incorporate the sauce and then plate it. Add a spoon of sauce to the top of the pasta if desired.
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