 Greater than the sum of its simple parts, this vegan-friendly, kid-friendly, quick as a flash to make soup may well become a staple for your midweek dinner or weekend lunch.
I use red lentils as they're quick to prepare for starters: no soaking, and they cook in just 10 minutes making them a favourite with many of our customers. Another factor in their popularity is flavour - they're milder and sweeter than other varieties of lentils, making them suitable to a broader palate. The addition of garlic, turmeric and ginger makes this a practically weaponised bowl of goodness as we head into the colder months, while the lemon and gremolata give it an unexpected twist and a fresh, light sparkle for your taste buds.  When I decided to focus on TVP for this newsletter, I knew what recipe I wanted to cook with it: Vegan Bolognese.
Myself and my colleague Kellie both do a different version of vegan bolognese. Kellie uses TVP, while I use lentils and walnuts. At the risk of causing a bitter divide by choosing one recipe over the other, I experimented and discovered that a combination of both recipes was just the best darn vegan bolognese I've ever tasted. And here it is. A really excellent, convincing, rich, hearty bolognese sauce that will be loved by vegans and carnivores alike. |
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