Vegan ragu with lentils sauce base 🌿
Vegan ragu with lentils sauce base 🌿

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, vegan ragu with lentils sauce base 🌿. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Vegan ragu with lentils sauce base 🌿 is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Vegan ragu with lentils sauce base 🌿 is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook vegan ragu with lentils sauce base 🌿 using 14 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Vegan ragu with lentils sauce base 🌿:
  1. Get 100 g red lentil
  2. Prepare 1 courgette, small diced
  3. Get 2 carrots, small diced
  4. Take 1 onion, small diced
  5. Take 2 leeks, small diced
  6. Make ready 1 handful mushrooms, finely chopped
  7. Take 1 sweet potato, small diced
  8. Get 2 clove garlic, minced
  9. Get 1 tbsp vegetable cooking oil
  10. Make ready 1 vegetable stock cube
  11. Make ready 3 tbsp tomato paste
  12. Make ready 1 tin chopped tomato
  13. Get 1 handful coriander, chopped
  14. Make ready Salt and pepper to taste

For the first one, place a tablespoon of tomato puree in the can then fill with red wine. Stir until the wine becomes a burgundy colour. For the second, place a beef-style stock cube in the can then fill halfway with warm water. Vegetarian ragu pasta is hearty, rich, slightly smoky, and makes for the perfect weeknight meal.

Instructions to make Vegan ragu with lentils sauce base 🌿:
  1. On a medium heat pan, add vegetable cooking oil in and follow by onion. Fry until onion softened then add some courgette, carrots, leeks mushrooms, sweet potato and lentils in. Stir well.
  2. Once all the vegetable have softened, add vegetable stock cube and concentrate tomato paste and mix well for about 5 min. Then add chopped tomato in. Stir well.
  3. Keep adding some water bit by bit as lentils will keep absorbing the water the swell up. Leave it to cook for another 20-30 min until all the vegetable and lentils cooked softly. Seasoning with salt and pepper. Sprinkle some coriander before serve.

For the second, place a beef-style stock cube in the can then fill halfway with warm water. Vegetarian ragu pasta is hearty, rich, slightly smoky, and makes for the perfect weeknight meal. Here's a few ideas for how to use our flavorful lentil ragu: It's perfect for making a tasty veggie spaghetti bolognese. Just cook some spaghetti, serve yourself a big portion of this ragu on top, and enjoy! To use it as a base for a vegan lasagne, layer it with lasagne sheets and vegan bechamel sauce.

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