Makaron z sosem bolońskim wegańskie

bolognese (21)

“Jest to najlepszy sos kiedykolwiek wykonane,” Tom powiedział, jak on był wprowadzenie niektórych z sosem Bolognese na resztki jakiegoś chleba na przekąskę. “Myślę, że smakuje dokładnie tak samo jak mama,” Odpowiedziałem. I to była prawda. Every bite of this sauce took me right back to my mother’s meat sauce and it was a wonderful memory.

My mother made a sauce every Sunday (along with a matzoh ball soup). It was a meaty sauce with kosher ground meat all through the sauce. It was so thick, you could eat it with a fork.

The 21st was my 6-year veggieversary. To było 6 years since the day I watched “Meet Your Meat” and changed my life to be one of compassion and kindness. Since that day when I clicked “grać,” meat has not passed my lips again. But as all my followers know, I loved meat and meaty food. I spend quite some time trying to recreate all my favorite foods in compassionate, vegan versions.

So I decided to celebrate by recreating my mom’s meat sauce. I’ve already made and shared her sos marinara. I used lentils to make the “mięso” of the sauce. You could also use mushrooms, Beyond Meat’s Beef-Free Crumbles lub neat meat replacement -Italian mix. I added onions, peppers and all my favorite Italian spices.

bolognese (12)

The sauce was so rich and thick that, just like Mom’s, I could eat it with a fork. It was rich and meaty from the lentils, a bit of spice from the red pepper flakes, and full of tomato-y goodness.

bolognese (102)

I served it over pasta with fresh basil that Tom grew and Go Veggie vegan grated parmesan (which I refer to as “my crack.”) It was a wonderful way to celebrate 6 years of cruelty-free eating.

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Happy 6-year Veggieversary to me.! Whether you are celebrating something or just having a regular dinner, I hope you try and love my Pasta with Vegan Bolognese Sauce. Cieszyć się!

Makaron z sosem bolońskim wegańskie

bolognese (20)

GF

1 ½ cups lentils, płukane

3 szklanki wody

1 Tbs. olej roślinny

1 duża cebula żółta, pokrojone w kostkę

2 papryka, pokrojone w kostkę

4 ząbki czosnku, mielony

3 Tbs. koncentrat pomidorowy

2 Tbs. wegańskie, sos Worcestershire bezglutenowe

28 oz. pokrojone w kostkę pomidory

1 tsp. ground fennel

1 tsp. suszone oregano

1 tsp. papryka

Szczypta pieprz czerwony płatków

Koszerna sól i pieprz, to taste

1-lb. Makaron bezglutenowy

Świeże liście bazylii, for garnish

Weganie tarty parmezan

Add the lentils and water to a medium saucepan. Bring to a boil and then reduce the heat to a simmer. Let the lentils cook until the water is absorbed and the lentils are soft and mashable.

Drain the lentils in a colander to remove any excess water. Using a potato masher, mash the lentils until there are just a few left intact.

Bring a large pot of water to a boil for the pasta. Podczas oczekiwania na wodę do wrzenia, heat the oil in a large saucepan (że ma pokrywę) na średnim ogniu. Add the mashed lentils to the pan and cook them until they are browned, o 5 protokół. Use a wooden spoon to break them up and toss them around the pan.

When the lentils are browned, dodać cebulę, peppers and garlic to the pan and toss to mix with the lentils. Gotować około 5 minutes until the veggies have softened. Mix in the tomato paste and the Worcestershire sauce. Make sure all the veggies are coated and that the tomato paste smells fragrant. Add in the diced tomatoes, koper, oregano, papryka, i płatki czerwonej papryki. Stir everything, cover the pot and let cook while you make the pasta.

When the water for the pasta is at a rolling boil, add a handful of salt to the pot. Dodać makaron, stir it with tongs, and bring the water back to a boil. Cook the pasta until it is al dente. Reserve a cup of the starchy cooking water. Drain the pasta.

Add the starchy cooking water to the sauce, ¼ szklanki na raz, until you have the consistency you want. Bolognese sauce should be pretty thick. Stir the sauce and let it continue to cook for another 5 protokół. Dodaj sól i pieprz do smaku. Serve the Bolognese sauce over the pasta. Garnish with torn basil leaves and vegan parmesan.

bolognese (80)

The “V” Słowo: Powiedz to. Jedz. Żyć.


Makaron z sosem bolońskim wegańskie
Autor: 
Rodzaj przepisu: sos, makaron
Kuchnia: Włoski
 
Składniki
  • 1 ½ cups lentils, płukane
  • 3 szklanki wody
  • 1 Tbs. olej roślinny
  • 1 duża cebula żółta, pokrojone w kostkę
  • 2 papryka, pokrojone w kostkę
  • 4 ząbki czosnku, mielony
  • 3 Tbs. koncentrat pomidorowy
  • 2 Tbs. wegańskie, sos Worcestershire bezglutenowe
  • 28 oz. pokrojone w kostkę pomidory
  • 1 tsp. ground fennel
  • 1 tsp. suszone oregano
  • 1 tsp. papryka
  • Szczypta pieprz czerwony płatków
  • Koszerna sól i pieprz, to taste
  • 1-lb. Makaron bezglutenowy
  • Świeże liście bazylii, for garnish
  • Weganie tarty parmezan
Instrukcje
  1. Add the lentils and water to a medium saucepan. Bring to a boil and then reduce the heat to a simmer. Let the lentils cook until the water is absorbed and the lentils are soft and mashable.
  2. Drain the lentils in a colander to remove any excess water. Using a potato masher, mash the lentils until there are just a few left intact.
  3. Bring a large pot of water to a boil for the pasta.
  4. Podczas oczekiwania na wodę do wrzenia, heat the oil in a large saucepan (że ma pokrywę) na średnim ogniu.
  5. Add the mashed lentils to the pan and cook them until they are browned, o 5 protokół. Use a wooden spoon to break them up and toss them around the pan.
  6. When the lentils are browned, dodać cebulę, peppers and garlic to the pan and toss to mix with the lentils. Gotować około 5 minutes until the veggies have softened.
  7. Mix in the tomato paste and the Worcestershire sauce. Make sure all the veggies are coated and that the tomato paste smells fragrant.
  8. Add in the diced tomatoes, koper, oregano, papryka, i płatki czerwonej papryki. Stir everything, cover the pot and let cook while you make the pasta.
  9. When the water for the pasta is at a rolling boil, add a handful of salt to the pot.
  10. Dodać makaron, stir it with tongs, and bring the water back to a boil. Cook the pasta until it is al dente. Reserve a cup of the starchy cooking water. Drain the pasta.
  11. Add the starchy cooking water to the sauce, ¼ szklanki na raz, until you have the consistency you want. Bolognese sauce should be pretty thick.
  12. Stir the sauce and let it continue to cook for another 5 protokół.
  13. Dodaj sól i pieprz do smaku.
  14. Serve the Bolognese sauce over the pasta.
  15. Garnish with torn basil leaves and vegan parmesan.

(Odwiedzone 1,488 czasy, 1 wizyt dzisiaj)

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Jedna odpowiedź na Makaron z sosem bolońskim wegańskie

  1. Jacqui Pappas Lipiec 24, 2014 w 3:43 pm #

    The photo is making me soooo hungry right now. Fabulous recipe!

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