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Today: Vegan Bolognese🍝
1. Dice 1 onion, 1 green pepper and 2 cloves of garlic. Shred 250g (8oz) mushrooms in a blender. Precook 100g (3.5oz) of red lentils if you don’t want to use canned ones.
2. Heat 2 tablespoons of olive oil over medium heat in a large pan. Add the onion and paprika and fry for 5 minutes. Then fry the garlic clove for 1 minute and add the mushrooms. Continue roasting for 5 minutes and season the ingredients with 1 pinch salt & pepper and 1 teaspoon hot paprika spice. Mix the ingredients and continue frying for 1 minute.
3. Add the red lentils to the pan with 50ml (¼ cup) soy sauce, 30g (1oz) sugar, 1 tablespoon cider vinegar and 400g (14oz) tomato sauce. Mix the ingredients and let the sauce simmer for 20 minutes. We wish you bon appetit!
– 400g tomato sauce (14oz)
– 250g mushrooms (8oz)
– 100g red lentils (3.5oz)
– 50ml soy sauce (¼ cup)
– 30g sugar (1oz)
– 2 cloves of garlic
– 1 onion
– 1 green pepper
– apple cider vinegar
– soy sauce
– hot paprika spice
– olive oil
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– The Italian Eggplant Casserole „Parmigiana di melanzane“
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– The traditional German Bread Dumplings „Knödel“, and many more!
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