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Vegan Lentil And Tofu Bolognese's picture
  Olive oil 1 Tablespoon
  Onion 1 , peeled and finely chopped
  Garlic 1 Clove (5 gm), crushed
  Flat mushrooms/Field mushrooms 8 Ounce, sliced (225 Gram)
  Red lentils 4 Ounce, cleaned (125 Gram)
  Silken tofu 10 Ounce (275 Gram)
  Tomato puree 2 Tablespoon
  Dried oregano 1 Teaspoon
  Dried marjoram 1 Teaspoon
  Water 5 Fluid Ounce (150 Milliliter)
  Shoyu 2 Tablespoon
  Salt To Taste
  Black pepper To Taste

1. In a saucepan, heat some oil and fry the onions for about 3 minutes, stir in mushrooms and garlic and saute for another 5 minutes.
2. Stir in lentils, mix well and saute for another 2 minutes. Keep on stirring to avoid the burning.
3. In a bowl, add tomato puree and silken tofu and blend them until smooth, using a hand mixer.
4. Spoon this mixture over lentil mixture and add herbs and water.
5. Boil the sauce by covering the pan. Simmer for 25 minutes by stirring at frequent intervals.
6. Add more water if needed and cook until the lentils are softened.
7. Add shoyu and season as per the taste preferences.

8. Serve the lentil and tofu Bolognese over pasta.

Recipe Summary

Difficulty Level: 
Cook Time: 
50 Minutes

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