$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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*IN THIS VIDEO*
Favorite balsamic vinegars
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PASTA WITH LENTILS - Italian recipe
Pasta with lentils is the most loved Italian comfort food. Every family in every Italian region has its own recipe and today we show ours: just pasta and lentils cooked together with the magic touch of bacon to give it a tasty boost!
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Pasta (Ditaloni Rigati) 350 g
Lentils 200 g
Smoked pancetta (or bacon) 80 g
Tomato sauce 100 g
Carrots 80 g
Onions 80 g
Celery 60 g
Vegetable broth 1 l
Garlic 1 clove
Rosemary 1 sprig
Thyme 1 sprig
Parmigiano Reggiano DOP 40 g
Dried chili pepper 1 g
Extra-virgin olive oil 30 g
Fine salt to taste
Black pepper to taste
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Instant Pot Spaghetti & Lentils
Forget boiling water on the stove and a separate pot for making sauce, do it all in the Instant Pot!
Ingredients:
1/2 cup diced yellow onion (also 1/2 diced red bell pepper is an optional add in)
1t minced garlic
1/2t salt
3T nutritional yeast
1T Italian seasoning
2.5 cups water
2 cups green or brown lentils
8 oz spaghetti (broken in half)
2 cups marinara sauce
Optional add in: 2 handfuls baby spinach chopped up
Directions:
1. Press saute button to preheat IP while you get your ingredients together
2. Add diced onion to hot IP and saute 2 minutes
3. Add minced garlic and saute another minute
4. Add water (1T at a time) as needed to deglaze the pan (no oil needed!)
5. Add salt, nutritional yeast and Italian seasoning and mix with onions
6. Turn saute off and deglaze the pan again if needed to avoid BURN notice later.
7 Add water and lentils
8. Add marinara sauce
8. Add spaghetti noodles. Put in different directions to help from sticking. Gently press noodles down into the water, without actually stirring the sauce into the water. (see video for reference)
9. Close lid and make sure pressure valve is sealed
10. Set for 9 minutes on high pressure (SEE BELOW FOR GLUTEN FREE OPTION)
11. Turn IP off when finished cooking and open pot lid carefully, quick release.
12. Stir noodles with sauce to incorporate nicely. The sauce will be thin at first, but will thicken as it cools a little.
13. If you want to add spinach, add it now and stir into the pasta. Close the lid and wait 5 minutes or so. This will give it enough time to wilt nicely and your sauce to thicken a bit.
This meal takes 9 minutes to come to pressure and then another 9 minutes to cook, so a total of 18 minutes plus the 3 or so minutes you sauted the onions, garlic and spices. Quick homemade meal for your family!
GLUTEN FREE PASTA OPTION:
When you close the lid, set for ZERO minutes. When it beeps because it has finished, turn IP off and wait 10 minutes before releasing any additional pressure. Open lid, stir pasta. Add optional spinach at this point if you want. Close lid again and wait 5 minutes. The sauce will thicken a little more and spinach will wilt nicely.
How to Make LENTILS PASTA Like an Italian | Vincenzo's Plate
When craving real comfort food, pair lentils with pasta for a balanced, wholesome, and heartwarming soup in less than one hour. Also known as pasta e lenticchie (pasta with lentils), this lentil dish is a nutritious and flavorful Italian delicacy made with ditalini pasta cooked in a rich and
flavorful stew. This one-pot lentil pasta recipe is super easy to make and requires just a few pantry ingredients. A nutrient-dense vegan main dish for lunch or dinner, kid-friendly, excellent for meal prep, and has all the elements to make tummies happy.
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#lentilspasta #pasta #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Lentils Pasta
0:38 Ingredients for Lentils Pasta
1:53 How to Make the Soffritto
4:09 How to Cook Guanciale
5:05 How to Cook Lentils
8:15 How to Cook Pasta in the Lentils Soup
13:19 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate
14:30 How to Serve Lentils Pasta
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Lentils 2 Ways - Lentil Soup & Pasta e Lenticchie
This is my recipe for delicious home made Lentil Soup & Pasta e Lenticchie. Enjoy! - Hedy
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Recipe: How to Make Lentil Soup (Serves 4)
½ lb. lentils
2 tablespoons of olive oil
1 stalk of celery chopped
1 carrot chopped
1 medium onion chopped
1 large clove of garlic minced
4 cups of chicken broth or 4 cups water with a chicken bouillon
Salt and pepper to taste
1 cup of tomatoes (crushed, sauce, or puree) Optional (I like it without the tomatoes).
Rinse lentils in cold water and pick out any that are black or look bad. Heat oil and saute celery, carrot, onion and garlic until translucent. Add chicken broth, lentils, salt and pepper.
Bring to boil, then lower and cook on medium/low heat for about 30 minutes or until the lentils are tender. You can also add pasta to the soup if you like.
How to Make Pasta e Lenticchie - Serves 4
5 cups water
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes (blended if you don’t like chunks), or you can use tomato sauce or puree
2 teaspoons salt
1/4 teaspoon hot red pepper flakes (optional)
1/2 pound small tubular pasta, or pasta of your liking
Few sprigs of parsley (optional)
1. In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes.
2. In a separate pot I sauté the garlic in the oil, add the tomatoes, the salt, and the red pepper (optional). Add the lentils that you have cooked with the water to the pot with the garlic and oil. Reduce the heat, cover, and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.
3. I usually use Ditalini, small shells or similar pasta. Cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, sprinkle with parsley (if using) and simmer to finish cooking the pasta.
4. When pasta is cooked to taste, remove the pot from the heat, cover the pot, and let stand about 5 minutes before serving.
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