topwithcinnamon.com
Lentil Ragu (vegan) - Izy Hossack - Top With Cinnamon
Ahh spaghetti bolognese, a definite comfort food in many countries but particularly a British staple (although the version most Brits make is nothing like a classic ragu all bolognese – especially as we usually serve it with spaghetti which would be blasphemy in Italy). When writing my second book I included a recipe for a fennel & lentil ragu with caramelised onions. That is what this ragu is based on with some tweaks like swapping the fennel for celery to make it more of an approachable, everyday recipe. That said, if you do like fennel and can get it, it’s a great addition to this sauce for even more flavour. Through trial and error of cooking vegetarian replacements for ‘meaty’ dishes, I’ve managed to get that savoury flavour into the sauce quite easily. I use miso, dried mushrooms and Worcestershire sauce (or mushroom ketchup) for their richness. They really do help bring this dish from a tomatoey lentil sauce up a notch to something with much more depth. I hope you give this one a go, it’s a favourite of mine as it’s so versatile. I’ve used it in veggie lasagne, stuffed cannelloni, veggie shepherd’s pie, as a filling for …