Syn Free Vegan Bolognese

Instructions:

1. Place the dried mushrooms finely chopped in a small bowl and cover them with 150ml of boiling water. Let them soak for about 20 minutes.
2. While the mushrooms are soaking, combine the lentils thoroughly rinsed and hot vegetable stock in a large saucepan. Bring it to a boil over high heat, then reduce the heat to low, cover, and let it simmer for approximately 25 minutes, or until the lentils are just tender. Once done, remove from heat and keep it covered.
3. In a non-stick frying pan, spray a light coating of low-calorie cooking spray and heat it over medium heat. Choose a pan with a lid as you will need it later. Add the finely chopped onion, minced garlic, diced carrot, and finely chopped green pepper. Cover the pan and cook for 5-8 minutes, or until the vegetables are softened, but avoid browning them. Stir occasionally.
4. Add the canned diced tomatoes, soy sauce, vegan yeast extract, the soaked mushrooms along with their soaking liquid to the frying pan. Bring the mixture to a boil, then cover, reduce the heat to low, and let it simmer for 15 minutes.
5. Incorporate the cooked lentils (along with any remaining stock) into the vegetable mixture. Check the seasoning and adjust as needed.
6. Before serving, sprinkle the dish with freshly chopped parsley. Serve it hot with cooked pasta shells and a side salad.

Tips:

• Start with high-quality ingredients, especially when it comes to the dried porcini mushrooms and lentils.
• When soaking the dried porcini mushrooms, ensure they are fully rehydrated. This will not only improve their texture but also infuse your dish with a rich mushroom flavor. You can chop them finely after rehydration.
• Keep an eye on the lentils while they simmer. Overcooking can result in mushy lentils. They should be tender but still hold their shape.
• Taste the dish as you go and adjust the seasoning to your preference. Adding a pinch of salt and freshly ground black pepper can elevate the flavors.
• If you’re watching your sodium intake, consider using low-sodium vegetable stock. This allows you to control the saltiness of the dish better.
• While the recipe suggests pasta shells, you can use your favorite pasta variety or even substitute with whole-grain or gluten-free options for a healthier twist.
• Garnish Creatively Don’t limit yourself to parsley Try other fresh herbs like basil or cilantro for a unique flavor profile.
• You can make the lentil and vegetable mixture ahead of time and store it in the refrigerator for a day or two. Reheat and serve when ready.