Delicious Vegetarian Bolognese

I am so excited to share this recipe with you. I’ve tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it’s now one of my family’s favorite meals. Lentils are not usually my daughter’s favorite food but this Bolognese has been a huge success. Another plus about this recipe: it will be good the first day but even better the second day. So make a big batch and enjoy this Bolognese over a couple of days. Garnish with Parmesan cheese and serve with a salad.

Step: 1

Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.

Step: 2

Stir crushed tomatoes, creme fraiche, carrots,

Step: 3

, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

Per Serving: 369 calories; protein 12.9g; carbohydrates 38.1g; fat 21.7g; cholesterol 61.1mg; sodium 1497.5mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do more often .