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Creamy, cozy, and satisfying, this Vegan Rosé Sauce Lentil Stew is a dish that will make both your body and soul warm up!
Creamy Vegan Rosé Sauce Lentil Stew
Rosé Sauce is my favorite pasta sauce. It’s a combination of a red sauce and a white cream sauce. I mean, isn’t that good to taste the goodness from both sauce at the same time?
But regular Rosé Sauce usually have dairy cream, which is definitely not going to happen here. Instead, we’re going to use coconut milk to make this dish creamy and sweet.
This recipe is inspired by Sadia‘s creamy rosé pasta, but I do adopt it according to what I have and what makes it easier for me. And it turns out really really good!
You can use this sauce for your pasta for sure, but I find it goes well in a stew too. So I just add some dry red lentils to give this rosé sauce more body and nutrition. I love to enjoy it with warm rice and some veggies if I have some.
This dish is also great for meal prep too. In fact, my sister took this dish as lunch at work for two day straight. So, I think I don’t need to say more.
If you want more cozy meal ideas, check out my Vegan Red Pepper Tofu Chili, One-Pot Red Lentil Tomato Stew, and Creamy Pumpkin Yellow Curry.
Okay, shall we?
I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.
Vegan Rosé Sauce Lentil Stew 全植粉紅醬扁豆燉煮
食材
- 1 tsp olive oil 橄欖油
- 2 garlic cloves 蒜瓣, minced 切末
- ½ onion 洋蔥, chopped 切丁
- 1 red pepper 大顆紅椒, sliced 切條
- ½ small zucchini 櫛瓜, chopped into half-moons 切成半月形
- A pinch of salt 鹽, to taste
- 45 g (¼ cup) raw red lentils 生紅扁豆, I personally like to soak them for 1 hour before cooking
- ½ Tbsp dried rosemary 乾燥迷迭香
- 360 ml (1.5 cups) vegetable stock 蔬菜高湯
- 5 Tbsp tomato paste 番茄膏
- 1 Tbsp nutritional yeast flakes 營養酵母
- ⅛ tsp ground black pepper 黑胡椒粉, to taste
- 4 Tbsp full-fat coconut milk 全脂椰奶
- 2 tsp liquid aminos 無麩質氨基酸醬油, or soy sauce 或醬油
- 2 tsp coconut amino 氨基椰香調味醬
作法
- Heat a large pan over medium heat. Once the pan is hot, add the oil, onion, and minced garlic. Stir and cook for 1-2 minutes until the onions are soft. Add a splash of hot water to deglaze the pan.
- Then add the sliced red pepper, zucchini, and a pinch of salt. Continue to cook until they become soft.
- Add the dry red lentils and dried rosemary. Cook for about 30 seconds.
- Then add in the vegetable stock, tomato paste, black pepper, and nutritional yeast. Stir to combine and cook for about 15 minutes until the lentils absorb the liquid and the whole mixture becomes creamy.
- Add the coconut milk, liquid amino, and coconut amino. Mix to combine. Taste to add more salt or black pepper if preferred. Serve with warm rice. Enjoy!
中文版
- 取一炒鍋，置於中火上熱鍋。鍋熱後放入油、洋蔥、蒜末，拌炒 1-2 分鐘至洋蔥軟化。視情況加一些熱水帶起鍋底的味道
- 放入紅椒條、櫛瓜片，還有一小撮鹽，持續拌炒至軟化
- 加入紅扁豆、乾燥迷迭香，煮約 30 秒
- 加入蔬菜高湯、番茄糊、黑胡椒粉、營養酵母粉。混拌均勻，煮 15 分鐘，至紅扁豆吸收液體，整體變得濃稠
- 加入椰奶、醬油、椰香甜味醬，混拌均勻。試味道，依個人口味可再加鹽或黑胡椒，搭配溫熱的米飯享用
Video
備註
- Storage: Store in an air-tight container in the fridge for 3-4 days.
- 保存：密封冷藏保存 3-4 天
