Meat-free mushroom and lentil bolognese
This vegetarian "bolognese" uses the protein hit of lentils and umami blast of mushrooms, miso and soy to make it just as satisfying as the traditional variety.
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Ingredients
- 5 dried shiitake mushrooms
- 300g fresh shiitake or swiss brown mushrooms
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 125ml white or red wine (check vegan if required)
- 2 garlic cloves, grated
- 400g cooked lentils
- 400g canned tomatoes, chopped
- 1 tbsp tomato paste
- sea salt
- black pepper
- 400ml vegetable stock
- 1 tsp dried oregano
- 1 tbsp miso paste
- 1 tbsp soy sauce
- pasta, black pepper, cheese (or vegan cheese) and olive oil to serve
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