Looks very tasty. I shall be trying this very soon. I have been vegan for just 4 or 5 weeks (after 35 years of being a pescatarian), and even though I am 75 years old, veganism has already made a huge positive difference to my life, my health, and my thought-life! I also feel so clean not being full of dairy and fish and processed junk etc. You are what you eat. And, as the bible proverbs teach, 'as a man thinks, so is he'. What we choose to take in, whether with our eyes, or our ears, or our thoughts, or our stomach, make us the person we are.
Thanks! I am trying to eat better and not always that easy but this recipe was fantastic only thing I added was a little nooch for a slight cheese taste! Can’t wait to try more of your recipes
This was one of the best explained cooking videos i have ever seen. A lot of cooking youtubers aren't explaining their recipes so well. Well done you have earned my respect.❤
Intresting order of ingredients at the start of the cooking. In Italy we usually start with the "soffritto" (slightly-fried) which is onion, celery and carrots all put to fry at the same time.
I'm not a vegan, but my wife is. She wasn't always, and it's a source of friction in our relationship. I used to cook a lot, and I still do for myself and our daughter who still enjoys eating meat. So I'm making an effort to be accommodating, and this recipe was a huge success tonight. Pretty easy, super tasty, and it seems to be very nutritious.
why would you want your daughter to grow up eating the flesh of tortured animals, (said quite literally, with zero exaggeration) thinking that it's perfectly normal and decent? you as the carnivore, so to speak, are the problem if there's any friction in the relationship, and your inability or unwillingness to accept the fact that your wife does not want to eat innocent animals. the third commandment says thou shalt not kill- very simple with no exceptions. i wish your family well.
That’s so sweet of you! My husband and I are the same. I tend to make a lot of meals and just cook the meat separately for my husband. I meal prep a lot so I make my plant based protein stuff and add it in my food separately as well. Helps us both out that way.
Watching and listening to you is like having a warm hug in the kitchen. I make a version of lentil bolognese similar to yours but use mushrooms instead of nuts. Always wondering about adding a dairy, and now I think I will! And nutmeg! What an inspired idea!
I love lentil bolognese and have been making it more so recently, sometimes throwing it together in an instant pot without the initial sauté of the ingredients; onion roughly chopped, not small, can of stewed tomatoes, 1 cup lentils, much of the same spices you used, water, and set to cook beans, and it always comes out delicious. I am definitely making your recipe! I would not have thought of adding the coconut milk which I have used with chickpeas or red lentil stews. Rigatoni is definitely a great a choice. I was recently gifted a few pounds of really good bucatini, which is my favorite Pasta, and the lentil bolognese goes very well, it’s like eating a meaty sauce with spaghetti. So good. Thank you for a great recipe.
This looks so good! I'm always looking for plant-based alternatives as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and the BLV, igf-1 and pesticides in meat. Thanks so much for sharing
Definitely going to try. I’m Italian and have always made lentils as a sauce over pasta. I use a fraction of the ingredients and it’s my daughter’s favorite. Going to try it your way. Looks great.
Just found your channel a couple weeks ago and made the masoor dal recipe, it was awesome, going to try this one next. Great videos, nice editing, not overly done at all, they're perfect.
🤗 My family adores you even though they haven't met you because every time I find one of your episodes they Know they are going to have a treat this coming weekend 🤗
Wow, really delicious and hearty. Recipe made 6 portions for us. Even better second day as flavors developed! Will definitely make again, and explore other recipes on this channel. Thank you Andrew!
I watched this video yesterday, bought ingredients and took my sweet slow time making it last night. Satisfying meal for lunch today and several more meals. So good!! Made exactly as stated with only substitution of white wine vinegar instead of dry wine. Thinking a red wine would be a good alternative over white. Slow cooked for two hours. Thank you!!
This looks absolutely fantastic!. I've made a lentil bolognese before and it was just...ok. I can see now what would have made it better--cut and size of the veggies, the addition of an acid and the fatty plant milk (and pre-soaking the lentils). Can't wait to try it!
What an interesting mix of spices. I'm going give this a try! I really like that you are creating with whole foods, that are readily avail and inexpensive.
this looks very good. I'm making my lentil bolognese with red lentils or beluga lentils (the small black ones), most times I'm using apple cider vinegar because it gives more fruityness and if I'm short on time im skipping carrots and celery and staying with onions garlic, of course its less complex. I've never used nuts in it before but thats a good idea, but I would probably go for walnuts
Such a great explanation once again. I really appreciate that you take the time to do that. It’s crazy interesting and really helpful! (For those of us who like to the “why”) I never know what to do with lentils. They intimidate me and almost always turn out bad lol. The only recipe I’ve found is the Ethiopian red lentils which is delicious!
EXCELLENT ★★★★★ Made it today, and it's Delicious! As you suggested, I let it simmer, covered, for 90 minutes, and it took the flavors to another level. Thanks, Andrew, for another outstanding recipe. Once again, you've made my day!
So excited to make this dish! I am trying to learn how to cook with a lot less meat - your video was clear, easy to follow with great suggestions and editing! I’m a new subscriber and can’t wait to check out other videos! ❤merci!!!
Omg! I’ve watched every one else’s videos about this recipe and YOU Andrew finally make it. Of course I’m going to actually follow and learn from your instruction❤❤❤❤
Ive been cooking for decades and i have so much respect for the recipes handed down thru the generations but my tastebuds were craving something different. I made this, wasnt convinced until i thru in the lentils and pecans. By simmer time i tasted it and asked my brain what does this taste like? To my delight it really is reminiscent of bolognese in a subtle but awesome way. Guess i was expecting it to taste like a tomato based lentil soup but it doesnt. I had everything in my pantry except for the coconut milk and veggie broth. Thank you so much, it's really good, flavorfull without too much salt. Thankful you showed up in my feed and grateful for the inspiration. I havent had tofu in decades but I'm gonna try the tikka dish also. Continued blessings to you and your family and write that cookbook and do that book tour! Yes, thats how awesome we think you are. Shalom!
Thank you for reinvigorating my love of cooking, your videos are inspiring and your explanation makes the meal so accessible. Thanks to your vid, I had the confidence to make this recipe and I absolutely love it. 🎉 even the non vegetarian loved it.
i found a similar version of this in a magazine last year and have been making it ever since but they used red lentils!! so smart because their paper thin and require no soaking plus, they match the color of the sauce so well which is just perfect!!! i can't get my family on any soy curls or tofu stuff so this has been the smartest way to get them into a vegan version of bolognese haha
Just made this without celery and bell pepper and threw in zucchini and yellow squash, omg amazing. I didnt have veggie stock but I had a homemade salsa verde and added water to it for the srock, but wow! Amazing recipe! ❤❤❤
I am wanting to go more vegetarian, but one of my main meat based meals was a spaghetti bolognese, and I can really say this recipe is amazing! did not disappoint at all, still so full of flavour!
I remember having to cook bolognese sauce for work one day and thinking about how unappetizing it looked and smelled. your plant-based version looks incredible! I will 10/10 be trying this
Me, not a vegan, watching this video because it's chill and I love cooking videos with little glass bowls. Joking aside, I'm trying to do 1 vegan day per week with my mother and maybe we can bump it up over time. Basically all she eats is boiled eggs and bread unless I'm cooking for her. And it's not really good for an 83 year old woman. So I'm trying to environmentally friendly up both of us and also get her to try some new things. I think her school days home ec classes in Ireland turned her off lentils (they made a lot of bland lentil soup), but she was well impressed with my lentil wellington I made for my daughter at Christmas.
This recipe looks delicious, but I'm wondering why you need a milk in a bolognese sauce. I'm definitely going to try this, but I just think of bolognese sauce (or red sauce in general) as non-creamy. (Maybe as a vegan version of the fat you'd have if you used meat?) Anyhow, this looks incredibly delicious -- and I love your comment about how the kid in you enjoys the rigatoni pasta tubes filling up with sauce -- me too!❤
All the recipes I know use milk along with meat. So the lentils don't make that difference. But as he said, it gives a nice texture and mouth feeling. It's the same recipe I'm using for years now except for the pepper. And the coconut milk that just feels weird. I'll give it a try, but assume I'll stick with oat milk.
@@peterweller3575 Gee, I never had a bolognese recipe that used milk, but you learn something new every day! Actually, the oat milk sounds really good to me for this recipe. Coconut milk has such an assertive sweet flavor -- I love it, but maybe not for a pasta sauce.
good question! I wouldnt say its a need but more of a recommendation. I mention using it to "make up" for the fat acquired when using beef in a traditional recipe. when cooking there is this trio that makes recipes feel whole or complete as far as taste goes. fat is one part of that. its very important as "fat is flavor. fat is texture. fat adds its own unique flavor to a dish and it can amplify the other flavors in a recipe". lastly, it helps with absorbing nutrients! so its not a must. but you would be missing out! and of course you can use another fatty plant milk instead of coconut 🤗❤️
Great thought concerning the coconut milk. I was wondering why you added that. As I am on a plant-based journey, I will use a good olive oil to finish it off to offer that same sauciness.
i am making something very similar since - well since my mother taught me - but i prefer the taste of red lentils + they you can safe all the soaking and cook faster. It might be worth adding, that the whole dish is A. super versatile and B. can be dumbed down A LOT to save time, should the need for time saving arise. The italian herbs are - imo - not even necessary to get a good sauce. Salt, pepper, soy sauce, veggie stock powder is basically all you need to make this tasty. Add some chillis works too and if you use some curry paste, you get a samesamebutfiffernt thing. You also can replace the milk/cream with kefir (best home made ofc but any will do) to get a wee bit of tang in (plus kefir is high on fat and proteins) its even possible to make patties based on this recipe. and the choice of music made me smile - spread love o/
This mise en place was ASMR! I have a question about lentils. The last bag of lentils I bought from the grocery store, ended up having a rock in it which I found by taking a big bite of the lentil stew. I love lentils, but this rock business has kept me from buying more. I guess the question is, is there a place you can buy lentils that you don't have to worry about the rocks? Or is there a better way to sift through the lentils to find the rocks before you cook them? Thanks for your time, and I love your channel.
i made this and it is DELICIOUS. only thing was it took me near the full 2 hours to cook it down to the saucy consistency. Although the red lentils i used were small....
Looks delicious. I can't wait to try it. I wonder if there are alternatives to the coconut milk and the spices. I usually use spice blends instead of individual spices. However, they don't usually get the rosemary and bay leave inclusion right. Hopefully it works out. Thanks for this recipe.
I just came across your channel! I’m going to subscribe! You make it all look so simple and I love the way you show everything you are doing from above and how you do it! This is awesome. I shared your channel with my sister. She’s trying to make vegan meals for her new new love interest who is vegan. Oh and by the way, your beard Rocks! I don’t think I have ever seen such a beautiful, healthy shiny beard in my life!!! I am not trying to flirt. I had to comment on that! Wow!! I am not vegan but I think I’m going to have to try your recipes! Thank you so much!! You are awesome! ❤️L🌸VE
These videos are a cross between therapy and art for me!
Looks very tasty. I shall be trying this very soon. I have been vegan for just 4 or 5 weeks (after 35 years of being a pescatarian), and even though I am 75 years old, veganism has already made a huge positive difference to my life, my health, and my thought-life! I also feel so clean not being full of dairy and fish and processed junk etc. You are what you eat. And, as the bible proverbs teach, 'as a man thinks, so is he'. What we choose to take in, whether with our eyes, or our ears, or our thoughts, or our stomach, make us the person we are.
That was the most artistic "de-seeding" of a bell pepper I've ever seen! Eager to try this recipe. Thanks, Andrew!
😍 so excited for you to try!
Indeed - Andrew has MAD chopping skills, love to watch him do his very-fine dice of onions, carrots & celery!
Was sos satisfying to see 😅
I watched this video this morning, realized I had all the ingredients, and now have a huge pot of bolognese prepped for this week's meals. So so good!
😍🙌🏾 love this!!
Thanks! I am trying to eat better and not always that easy but this recipe was fantastic only thing I added was a little nooch for a slight cheese taste! Can’t wait to try more of your recipes
I made this meal this week and I'll never go back to ground beef. I was blown away by how this came out. ❤
WOW 😮
I’m not vegan. But your channel has simplified my cooking in a delicious way. Plant based yes, but not vegan…👍🏼👍🏼👍🏼
I love this because it's a simple and easily made dish that has great protein, flavors, and can be done pretty effectively by anyone.
YES, Totally agree! 🙌🏾🙌🏾
This was one of the best explained cooking videos i have ever seen. A lot of cooking youtubers aren't explaining their recipes so well.
Well done you have earned my respect.❤
I made this recipe this past weekend and it was delicious. Thank you!
Intresting order of ingredients at the start of the cooking.
In Italy we usually start with the "soffritto" (slightly-fried) which is onion, celery and carrots all put to fry at the same time.
I'm not a vegan, but my wife is. She wasn't always, and it's a source of friction in our relationship. I used to cook a lot, and I still do for myself and our daughter who still enjoys eating meat. So I'm making an effort to be accommodating, and this recipe was a huge success tonight. Pretty easy, super tasty, and it seems to be very nutritious.
Good on you for trying, mate. I'm in the exact same situation. It isn't always easy to adapt years of cooking. But I'm sure slowly we'll manage.
why would you want your daughter to grow up eating the flesh of tortured animals, (said quite literally, with zero exaggeration) thinking that it's perfectly normal and decent? you as the carnivore, so to speak, are the problem if there's any friction in the relationship, and your inability or unwillingness to accept the fact that your wife does not want to eat innocent animals. the third commandment says thou shalt not kill- very simple with no exceptions. i wish your family well.
Lol, it's hard to cook for both of us, but I've been learning. Plus our kids but it's a welcoming experience
That’s so sweet of you! My husband and I are the same. I tend to make a lot of meals and just cook the meat separately for my husband. I meal prep a lot so I make my plant based protein stuff and add it in my food separately as well. Helps us both out that way.
Watching and listening to you is like having a warm hug in the kitchen. I make a version of lentil bolognese similar to yours but use mushrooms instead of nuts. Always wondering about adding a dairy, and now I think I will! And nutmeg! What an inspired idea!
I love lentil bolognese and have been making it more so recently, sometimes throwing it together in an instant pot without the initial sauté of the ingredients; onion roughly chopped, not small, can of stewed tomatoes, 1 cup lentils, much of the same spices you used, water, and set to cook beans, and it always comes out delicious. I am definitely making your recipe! I would not have thought of adding the coconut milk which I have used with chickpeas or red lentil stews. Rigatoni is definitely a great a choice. I was recently gifted a few pounds of really good bucatini, which is my favorite Pasta, and the lentil bolognese goes very well, it’s like eating a meaty sauce with spaghetti. So good. Thank you for a great recipe.
Hey dude, I just wanted to say I am not a vegan but I love your recipes and your channel and make quite a few of them.
This looks so good! I'm always looking for plant-based alternatives as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and the BLV, igf-1 and pesticides in meat. Thanks so much for sharing
ur so welcome! 🙏🏾❤️
Definitely going to try. I’m
Italian and have always made lentils as a sauce over pasta. I use a fraction of the ingredients and it’s my daughter’s favorite. Going to try it your way. Looks great.
How do you make it?
🙌🏾 thank you! enjoy!
@@sonja4164 i'm italian too and i make it without peppers, pecan nuts and coconut milk; it stays tasty and delicious. Cheers!
@@paolabianco4997 yum!
Just found your channel a couple weeks ago and made the masoor dal recipe, it was awesome, going to try this one next. Great videos, nice editing, not overly done at all, they're perfect.
🤗 My family adores you even though they haven't met you because every time I find one of your episodes they Know they are going to have a treat this coming weekend 🤗
Wow, really delicious and hearty. Recipe made 6 portions for us. Even better second day as flavors developed! Will definitely make again, and explore other recipes on this channel. Thank you Andrew!
I said it before and I will say it again: You are the vegan cookfluencer GOAT
I love these kind of recipes. I used to do some similar without the coconut milk and soya instead of lentils.
Regards from Spain.
🙌🏾 that sounds so good!
I watched this video yesterday, bought ingredients and took my sweet slow time making it last night. Satisfying meal for lunch today and several more meals. So good!! Made exactly as stated with only substitution of white wine vinegar instead of dry wine. Thinking a red wine would be a good alternative over white. Slow cooked for two hours. Thank you!!
I just made this tonight and it was so aromatic and yummy. Such a satisfying meal. I might throw in mushrooms next time too. Thank you!
This looks absolutely fantastic!. I've made a lentil bolognese before and it was just...ok. I can see now what would have made it better--cut and size of the veggies, the addition of an acid and the fatty plant milk (and pre-soaking the lentils). Can't wait to try it!
YES! I love that you learned so much here. so excited for you to take another crack at it!
What an interesting mix of spices. I'm going give this a try! I really like that you are creating with whole foods, that are readily avail and inexpensive.
this looks very good. I'm making my lentil bolognese with red lentils or beluga lentils (the small black ones), most times I'm using apple cider vinegar because it gives more fruityness and if I'm short on time im skipping carrots and celery and staying with onions garlic, of course its less complex. I've never used nuts in it before but thats a good idea, but I would probably go for walnuts
Such a great explanation once again. I really appreciate that you take the time to do that. It’s crazy interesting and really helpful! (For those of us who like to the “why”)
I never know what to do with lentils. They intimidate me and almost always turn out bad lol. The only recipe I’ve found is the Ethiopian red lentils which is delicious!
I would love that red lentil recipe as well
I made this tonight. Such a great recipe!! 💜
Thanks for the inspiration!
I cooked this for me and my boyfriend for dinner tonight. OMG this is freakin awesome. We loved it so much. Great recipe. Thanks for sharing.
Thanks!
😍 thank you so so much!!
EXCELLENT ★★★★★ Made it today, and it's Delicious!
As you suggested, I let it simmer, covered, for 90 minutes, and it took the flavors to another level.
Thanks, Andrew, for another outstanding recipe. Once again, you've made my day!
😍 You're amazing!!! TY!!❤️
So excited to make this dish! I am trying to learn how to cook with a lot less meat - your video was clear, easy to follow with great suggestions and editing! I’m a new subscriber and can’t wait to check out other videos! ❤merci!!!
Tou cook with such Grace, always relaxes me to watch. The recipes work so well too, thank you.
😍 thank you so much! 🙏🏾
Omg! I’ve watched every one else’s videos about this recipe and YOU Andrew finally make it. Of course I’m going to actually follow and learn from your instruction❤❤❤❤
🙏🏾❤️ thank you!!
I made this yesterday, it was beautiful ❤
Ive been cooking for decades and i have so much respect for the recipes handed down thru the generations but my tastebuds were craving something different. I made this, wasnt convinced until i thru in the lentils and pecans. By simmer time i tasted it and asked my brain what does this taste like? To my delight it really is reminiscent of bolognese in a subtle but awesome way. Guess i was expecting it to taste like a tomato based lentil soup but it doesnt. I had everything in my pantry except for the coconut milk and veggie broth. Thank you so much, it's really good, flavorfull without too much salt. Thankful you showed up in my feed and grateful for the inspiration. I havent had tofu in decades but I'm gonna try the tikka dish also. Continued blessings to you and your family and write that cookbook and do that book tour! Yes, thats how awesome we think you are. Shalom!
Thank you for reinvigorating my love of cooking, your videos are inspiring and your explanation makes the meal so accessible. Thanks to your vid, I had the confidence to make this recipe and I absolutely love it. 🎉 even the non vegetarian loved it.
I’m making this on Wednesday. Looks delicious 😋.
i found a similar version of this in a magazine last year and have been making it ever since but they used red lentils!! so smart because their paper thin and require no soaking plus, they match the color of the sauce so well which is just perfect!!!
i can't get my family on any soy curls or tofu stuff so this has been the smartest way to get them into a vegan version of bolognese haha
Just made this without celery and bell pepper and threw in zucchini and yellow squash, omg amazing. I didnt have veggie stock but I had a homemade salsa verde and added water to it for the srock, but wow! Amazing recipe! ❤❤❤
This looks amazing. Thanks for the great video. I'm definitely giving it a try, btw pecans genius.
Salaam Aliakum great dish nutrition ,enjoying the music in the back ground I will try the recipe. 😊
Good catch, the music is as delightful as the recipe!
🙏🏾🙏🏾 the music is Birdhouse by Hara Noda
I love meat, but I love lentil dishes, too. This looks fantastic.
YOU ARE MY NEW FAV PERSON!!! This meal is happening tonight!
😍❤️ enjoy! 🙌🏾
I made this tonight. It was outstanding…thank you.
Love it! Totally whole foods (no faux meats).
I can't wait to try it! 👌
You are the reason I started cooking 🙏👍
🤩🙌🏾 you rock!
Superb! Would love this as a lunch option for my work week.
for sure a great meal prep!
Sounds like the perfect stick to your ribs meal for this cold ash weather!
🙌🏾
I am wanting to go more vegetarian, but one of my main meat based meals was a spaghetti bolognese, and I can really say this recipe is amazing! did not disappoint at all, still so full of flavour!
You're like the only huge plant based guy i know of that is never about the raw meals lol gotta cook always; dude stays in the kitchen!
🙌🏾🙏🏾 I do! 😂
This Bolognese is realy one of the best recipes , ITS top 5 with me
Thanks you showed IT
Realy very very good
I know you don't like mushrooms but, finely chopped and with good browning, make an awesome addition 😊 Thanks for this, looks super delish ❤
Awesome video and recipe! Your knife skills are amazing!
Who knew this was the music video for my favorite free form jazz song?
I loved this
Gr8 recipes👍👍👍& very informative talks after the cooking is done👍 grazie🙏
Definitely making this one! Thanks for sharing!
I remember having to cook bolognese sauce for work one day and thinking about how unappetizing it looked and smelled. your plant-based version looks incredible! I will 10/10 be trying this
🙏🏾🙌🏾 thank you so much! can't wait for you to enjoy!
Made this for dinner tonight. Really delicious! Thanks for a great recipe!
Love how you don’t use tools for cutting the veg. Looks real cutting on a board🎉
So thankful for you brother. These recipes are amazing and you are a great coach. Bless you.
Finally a lentil bolognese recipe without mushrooms. Thank you.
Looks amazingly delicious I must try it!!!
Me, not a vegan, watching this video because it's chill and I love cooking videos with little glass bowls. Joking aside, I'm trying to do 1 vegan day per week with my mother and maybe we can bump it up over time. Basically all she eats is boiled eggs and bread unless I'm cooking for her. And it's not really good for an 83 year old woman. So I'm trying to environmentally friendly up both of us and also get her to try some new things. I think her school days home ec classes in Ireland turned her off lentils (they made a lot of bland lentil soup), but she was well impressed with my lentil wellington I made for my daughter at Christmas.
Nice job!
that's great man! wishing you both the best :)
@@sunnydaysunnylife Thank you! It's going well so far
This recipe looks delicious, but I'm wondering why you need a milk in a bolognese sauce. I'm definitely going to try this, but I just think of bolognese sauce (or red sauce in general) as non-creamy. (Maybe as a vegan version of the fat you'd have if you used meat?) Anyhow, this looks incredibly delicious -- and I love your comment about how the kid in you enjoys the rigatoni pasta tubes filling up with sauce -- me too!❤
All the recipes I know use milk along with meat. So the lentils don't make that difference. But as he said, it gives a nice texture and mouth feeling.
It's the same recipe I'm using for years now except for the pepper. And the coconut milk that just feels weird. I'll give it a try, but assume I'll stick with oat milk.
@@peterweller3575 Gee, I never had a bolognese recipe that used milk, but you learn something new every day! Actually, the oat milk sounds really good to me for this recipe. Coconut milk has such an assertive sweet flavor -- I love it, but maybe not for a pasta sauce.
good question! I wouldnt say its a need but more of a recommendation. I mention using it to "make up" for the fat acquired when using beef in a traditional recipe. when cooking there is this trio that makes recipes feel whole or complete as far as taste goes. fat is one part of that. its very important as "fat is flavor. fat is texture. fat adds its own unique flavor to a dish and it can amplify the other flavors in a recipe". lastly, it helps with absorbing nutrients! so its not a must. but you would be missing out! and of course you can use another fatty plant milk instead of coconut 🤗❤️
@@thenarddogcookssuch a great answer
Almond milk, unsweetened?
Watching this while eating lentils and rice 😋😊 can’t wait to try out this recipe
🙌🏾 enjoy!
Pure vibes. Love it
Mmmm I am excited to try this!!
Great thought concerning the coconut milk. I was wondering why you added that. As I am on a plant-based journey, I will use a good olive oil to finish it off to offer that same sauciness.
Delicious! Such good food
Thank you for giving subs for the wine! I can't wait to try this! 🙏🌸🙏
Always a pleasure, watching these. Nice work, as usual.
Sou a Ana e falo do Brasil.Estou amando este canal! Go vegan!
obrigado 🙏🏾
Definitely going to try 😁
Yum, this looks hood, cant wait to try it. Thank you!
i am making something very similar since - well since my mother taught me - but i prefer the taste of red lentils + they you can safe all the soaking and cook faster.
It might be worth adding, that the whole dish is
A. super versatile
and
B. can be dumbed down A LOT to save time, should the need for time saving arise.
The italian herbs are - imo - not even necessary to get a good sauce. Salt, pepper, soy sauce, veggie stock powder is basically all you need to make this tasty. Add some chillis works too and if you use some curry paste, you get a samesamebutfiffernt thing. You also can replace the milk/cream with kefir (best home made ofc but any will do) to get a wee bit of tang in (plus kefir is high on fat and proteins)
its even possible to make patties based on this recipe.
and the choice of music made me smile - spread love o/
thanks for sharing!
Looking forward to trying this.. what can be used in place of the coconut milk & nuts?
This mise en place was ASMR! I have a question about lentils. The last bag of lentils I bought from the grocery store, ended up having a rock in it which I found by taking a big bite of the lentil stew. I love lentils, but this rock business has kept me from buying more. I guess the question is, is there a place you can buy lentils that you don't have to worry about the rocks? Or is there a better way to sift through the lentils to find the rocks before you cook them? Thanks for your time, and I love your channel.
Made this for visiting family. Big hit! Thank you!
I will try your recipe it looks so flavorful and delicious! Yum. Have a blessed day! Wendy🙏🏻🇺🇸🥶
I love a bolognese and with lentils and nuts this will be a must try recipe. Thanks!
🙏🏾🙏🏾
New sub. Love the way the vids are put together - really well explained and a great recipe, thankyou!
Great recipe.
This is the kind of food I love. This would also be great for the sauce part of a vegen lasagna.
Andrew the nard dog; you rock! And I’m a fat old meat eating Irish guy!! I’ve definitely gotta try this one! Cheers and Thank You!
Just need a plate ❤❤❤❤
i made this and it is DELICIOUS. only thing was it took me near the full 2 hours to cook it down to the saucy consistency. Although the red lentils i used were small....
Muchas gracias por la receta, es muy rica, soy vegetariana, reciba un afectuoso saludo desde el Ajusco México.
What a great way of cutting a pepper!
Looks delicious definitely have to try this
Looks delicious. I can't wait to try it. I wonder if there are alternatives to the coconut milk and the spices. I usually use spice blends instead of individual spices. However, they don't usually get the rosemary and bay leave inclusion right. Hopefully it works out. Thanks for this recipe.
😊looks fabulous,,,hungry hungry 🤲
bo-lo-NYAY-ze. That looks delicious!
Absolutely yum recipe and the presentation is amazing! Bravo
I just came across your channel! I’m going to subscribe! You make it all look so simple and I love the way you show everything you are doing from above and how you do it! This is awesome. I shared your channel with my sister. She’s trying to make vegan meals for her new new love interest who is vegan. Oh and by the way, your beard Rocks! I don’t think I have ever seen such a beautiful, healthy shiny beard in my life!!! I am not trying to flirt. I had to comment on that! Wow!! I am not vegan but I think I’m going to have to try your recipes! Thank you so much!! You are awesome! ❤️L🌸VE
Don’t know why. Don’t care. I like you. Gonna watch more of your stuff. Stay safe, peaceful and healthy.
This looks delicious!
Amazing 👏🏽👏🏽👏🏽👏🏽🥰🥰🥰
Just made this tonight for dinner! Soooooooo good😋😋😋