I could just eat pasta all the time! 🙂 About two years ago we started to eat wholegrainpasta almost exclusively and meanwhile I do not like white pasta any more because somehow the bite is missing. Sounds weird, but our taste seems to adapt to it totally. We now have three vegan Bolognese sauces, which are regularly on our menu. Tofubolognese, Linsenbolognese and Bolognese from soybean shrubs. The vegan lens bolognese is probably our favorite, even if we were not so sure because the other variants also taste very delicious! 🙂

The vegan lens bolognese is made relatively fast and you do not need more ingredients than for a “normal” Bolognese. Similar to most Bolognese recipes, stir-fry onions and garlic first, then add small diced carrots and celery cubes and then a little later the red lentils. The whole thing is sautéed with a little tomato paste, extinguished with red wine and then simmered with diced tomatoes and vegetable broth until the lentils are soft.

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