This blog is now hosted at http://veganchickie.com
I’ve decided that this week is going to be slow cooker week in the foodie household, starting with Vegan Lentil Bolognese.. and oh wow, this recipe was good! And I don’t just mean that in the being polite to the cook kind of way, I mean that in the oh my goodness I need another bowl even though I’m so full I can barely move kind of way. Bolognese was always one of my favourites when I was a kid and it’s one of those dishes that I have really missed as a vegetarian (that and the Hainanese Chicken Rice I used to love to eat when I was in Singapore – Anyone got a good vegan substitute for that recipe?). Well, I will no longer be pining for the bolognese of my past because I’ve definitely found a replacement for this particular comfort food.
The inspiration for this recipe came from “Fresh from the Vegetarian Slow Cooker” but I’ve modified it quite a bit.
Note: Although I used fettuccine in this recipe I actually prefer to use a shell pasta, that way the lentils are cupped in the pasta and more evenly distributed throughout the meal.. with fettuccine or other long pasta then you are likely to end up with a pile of lentils on your plate at the end.
Vegan Lentil Bolognese
Ingredients:
2 tablespoons of olive oil
1 medium leek, minced
2 carrots, minced
2 celery rib, minced
2 cloves garlic, minced
1 small red chili, minced
1 800g can of crushed tomatoes
1 cup dried brown lentils, picked over and rinsed
2 tablespoons tomato paste dissolved in 1 cup of hot water
Pinch of mixed spice
Salt and freshly ground black pepper
2 tablespoons minced fresh parsley leaves
Fettuccine or other pasta of your choice
Freshly grated Parmesan cheese or soy Parmesan to serve
Method:
1. Heat the oil in a large pan over medium heat. Add the leek, carrot, celery, chili and garlic. Cover, and cook until softened, about 10 minutes. Stir in the wine and simmer for 2 minutes.
2. Transfer the vegetable mixture to the slowcooker. Add the tomatoes, lentils, tomato paste mixture, mixed spice and season with salt and pepper. Cover and cook on low for 7 hours (couldn’t be easier!!!)
3. When ready to serve, cook the pasta in a large pot of boiling salted water, stirring occasionally. Drain well.
4. Just prior to serving, stir the parsley into the sauce. Place the cooked pasta in a serving bowl, top with the bolognese and serve immediately with the cheese (or not, it’s just as good without it!).
Tomorrow I’m pulling out the slow cooker again but I’m not sure yet whether I’ll make White Bean Cassoulet, Minestrone, or Irish Stew, they are all on the menu for the coming week.. any requests?
Adventures of a Vegan Foodie 