Ingrédients
- 1 onion, chopped
- 3-4 garlic cloves, chopped
- 1 large carrot, diced
- 10-12 chestnut mushrooms, diced
- 1 pack of Merchant Gourmet Puy Lentils
- 1 tin of chopped tomatoes + 1/2 refilled tin of boiling water
- 1 tbsp balsamic vinegar
- 1 tbsp tomato puree
- 1 tsp dried mixed herbs
- 1 tsp veg bouillon powder/ 1/2 stock cube, crushed
- 1/2 tsp brown miso
- 1 tsp dried porcini mushrooms/1/2 tsp porcini mushroom powder
- 1/2 tsp Vegemite
- 1/2 tsp smoked paprika
- Salt & pepper
- 1/3 pack soft tofu (100g)
- 1 tbsp nutritional yeast
- 1 tbsp soy yogurt
- 1/2 tsp white miso
- 1/4 tsp garlic powder
- squeeze of lemon juice
- salt & pepper
- small splash of water to help blend if needed
Bechamel:
Méthode
- Saute onion, carrot, and mushrooms with dried herbs, smoked paprika, salt & pep until fragrant and moisture from mushrooms has evaporated.
- Dissolve the Vegemite, miso, and bouillon/stock in the refilled tin of boiling water to create a stock. Add this along with the remaining ingredients to the pot. Bring to a boil, then reduce to simmer for 20-25 mins, or until thickened. Taste and adjust seasoning.
- In the meantime, blend the bechamel ingredients until smooth, and cook gnocchi/pasta of choice.
- Stir a few good spoonfuls of the bolognese through the cooked gnocchi, then dollop some of the bechamel on top.
- Serve with a good crack of black pepper.
