[For a full introduction to this recipe, watch their video instructions (5 minutes).]
If you take the minced meat out of Bolognese — arguably the foundation of the whole dish — is it still Bolognese? I’m happy to say that the answer is yes — with the help of some clever ingredients, plant-powered Bolognese can be just as delicious and satisfying as its beefy cousin. The key is to use the right combination of lentils, mushrooms and tofu to give the Bolognese the right mouth-feel.
Be forewarned: the wrong lentils will not hold up to long cooking times and will not give your dish the best flavour. I use black beluga lentils as a key textural element and black lentils (urad dal) to make for a richer dish — one with real substance — and to give it a satisfying creaminess.
Ingredients
2 tablespoons olive oil
1 medium brown onion, diced
1 large carrot
3 stalks celery, roughly chopped
½ cup black beluga lentils
1 cup black lentils (urad dal)
1½ cups mushrooms, sliced
⅔ cup firm tofu, crumbled
750 ml tomato passata
1 cup stock
½ cup cooking wine, red or white
1 teaspoon sugar
1 bunch kale, chopped
1 bunch parsley, chopped
1-2 cups water
3 cloves garlic, chopped
oregano, basil or other herbs (optional)
Method
Saute the onion, celery and carrots in olive oil until they are lightly browned.
Add the remaining ingredients (except the parsley) to your pot and stir to combine them well.
Add 1-2 cups of water, aiming to start with the consistency of chunky tomato soup. Be aware that the lentils will absorb water over time and that the vegetables release water as they break down.
Cooking is done when the lentils are al dente, 30 minutes in a sealed pressure cooker or 45-60 minutes on the stovetop on medium heat. If you’re cooking on a stove, stir occasionally.
Taste the sauce and add salt to taste.
Serve on your favourite pasta and garnish with finely chopped parsley.
Author
Jian Liu & Julian Merkenich
Camberwell