[ad_1]
?Lentil mushroom bolognese (oil-free, super easy)?Making this again tonight…back to back…it’s that yummy! Happy Monday friends.?
?Recipe: Cook 1 finely diced onion, 3 minced garlic cloves and about 10oz sliced mushrooms in a little vegetable broth (or olive oil) until just softened, about 5 minutes. Add 1 tsp oregano and a large pinch of red chili flakes. Cook another minute. Add 1 cup green dry lentils and 3 cups vegetable broth (or water). Bring to boil before reducing heat. Simmer, covered, for about 30 minutes (or until lentils are cooked). Mix in 1-6oz jar unsalted tomato paste (I use bionatura unsalted), 1-15oz can diced tomatoes, 1 tbsp balsamic vinegar, 1 tsp sugar (optional) and 1/2 cup water. Bring to a boil before reducing heat. Simmer, covered, for 20 minutes. Add more water if starts to stick but sauce should remain thick. Remove from heat. Add salt to taste and top with fresh parsley. Serve with your favorite pasta.
.
.
.
#beautifulcuisines#vegan#vegansofinstagram#veganfood#whatveganseat #veganfoodporn#veganeats#veganfoodie#eatplants#healthyvegan#eatyourcolors#herbivore#plantbased#veganlove#vegancommunity#veganrecipes#plantpower#eatyourgreens#cleaneatingideas#traderjoes#bestofvegan#govegan#feedfeedvegan#flatlays#foodphotography#feedfeed#pasta#highcarb
[ad_2]
Source
