It is just as generous and liberal as a conventional ragu. Splendidly prepared, combined with stunning surface, it is certain to take your breath away, making this dish another family top pick. Entire Food Plant Based formula, no oil, no sugar, no profoundly handled fixings, and gluten free.
I have been making customary Italian dishes for very nearly 40 years. I wedded an Italian, and I want to cook; in those days, as a recently hitched individual, I needed to figure out how to cook true Italian food. Obviously, my Italian spouse was in support of it. Each Sunday (as a general rule), I would make an enormous pot of Italian (sauce/ragu) with meatballs and wiener. Sunday suppers would be a dining experience of ragu, pasta, serving of mixed greens, and thick, dried up Italian bread.
It was that acknowledgment that Monkey and I sat down to check whether we could think of a formula that would be as generous, and as delectable as his exemplary Italian top picks. With a cluster of kitchen tests, and pounds of pasta later, we at long last arrived on an excellent ragu dish that TP109 completely cherishes. It has all the flavor, however no frankfurter or meatballs. The generous lentils and mushrooms enhanced with a trace of fennel emulate the flavors found in Italian frankfurter. Fazoli's should locate another supporter!
- 1 medium yellow onion, cut into chunks
- 1 small fennel head, cut into chunks (some stores call fennel, anise)
- 1 teaspoon fennel seeds, crushed (measure after seeds are crushed)
- 1 heaping Tablespoon garlic, minced (about 4-5 cloves)
- 8 oz. button mushrooms, sliced
- 8 or 10 oz. baby Bella mushrooms (baby portabellas), sliced
- 1-28 oz. can whole peeled tomatoes
- 15 oz. can tomato sauce
- 1-6 oz. can tomato paste
- 2 ½ cups water
- ¾ cup red wine (vegan)
- 2 teaspoons oregano
- 2/3 cup dry small brown lentils, picked through and rinsed (see notes *)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 Tablespoons dried minced onions
- 3 teaspoons sea salt (+/- to taste)
- ¼ teaspoon black pepper (+/- to taste)
- ¼ teaspoon red pepper flake
- Other Ingredients
- Cooked pasta of choice/gluten free pasta of choice (see notes*)
- Vegan Parmesan Cheese
Instructions
- Instant Pot Instructions
- Place the onion, fennel, garlic and fennel seeds into a food processor and process until finely minced. Set aside. (Fennel Note: Remove the fennel fronds (thin leaves), remove the tiny tough core before placing in the food processor. You can save the fennel fronds for decoration or toss on a salad. )
- Place the sliced mushrooms into the Instant Pot, and sauté on high until all the water has been released from the mushroom. Carefully remove from the mushrooms from the instant pot. Set aside.
- Add the minced fennel mixture into the instant pot and use the sauté mode. Sauté over high to release the water. Once the water has released, turn off the Instant Pot.
- In the meantime, place the whole peeled tomatoes, sauce, and paste in the food processor and process until the whole peeled tomatoes, sauce and paste are well blended, then add to the Instant Pot.
- Add the mushrooms back into the Instant Pot, and all the remaining ingredients to the Instant Pot. Set to manual pressure, high, and process for 14 minutes. Allow to sit for 5 minutes undisturbed, then do a quick release.
- Serve over cooked pasta of choice. Top with Vegan Parmesan cheese.
- Stove Top Instructions:
- Place the onion, fennel, garlic and fennel seeds into a food processor and process until finely minced. Set aside. (Fennel Note: Remove the fennel fronds (thin leaves), remove the tiny tough core before placing in the food processor. You can save the fennel fronds for decoration or toss on a salad. )
- Place the sliced mushrooms into a large ceramic/enamel lined Dutch Oven (or similar stock pot), and sauté on high until all the water has been released from the mushroom. Carefully remove from the mushrooms from the Dutch Oven. Set aside.
- Add the minced fennel mixture into the Dutch oven and sauté to release the water, approx. 5-7 minutes.
- In the meantime, place the whole peeled tomatoes, sauce, and paste in the food processor and process until the whole peeled tomatoes, sauce and paste are well blended, then place into the Dutch oven.
- Add the mushrooms back into the Dutch oven, and all the remaining ingredients to the Dutch Oven. Bring to a boil, then immediately lower to a simmer. Simmer until the lentils are tender, approx. 25 to 35 minutes, largely dependent upon the type of lentils being used as some take longer than others.
- Serve over cooked pasta of choice. Top with Vegan Parmesan cheese.
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