全植粉紅醬扁豆燉煮 Creamy Vegan Rosé Sauce Lentil Stew

Creamy Vegan Rosé Sauce

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這道全植粉紅醬扁豆燉煮嚐起來綿潤、暖心又滿足,能讓身心都溫暖起來!

Creamy Vegan Rosé Sauce

全植粉紅醬扁豆燉煮
Creamy Vegan Rosé Sauce Lentil Stew

粉紅醬是我最愛的義大利麵醬,它是由番茄紅醬與白醬組成。是我,一次能享用到兩種醬的美味,不是很棒嗎?

但常見的粉紅醬常有動物性鮮奶油,當然這裡是不會有的。不用鮮奶油,而是用全脂椰奶來提供濃郁與一點醇甜的滋味。

Creamy Vegan Rosé Sauce

這個食譜的靈感是來自於 Sadia 的粉紅醬義大利麵,但我有依手邊有的食材與偏好來調整,也讓它變得更容易製作。成品我覺得真的很美味。

你當然可以用這個粉紅醬做為義大利麵醬,但是我發現它也很適合製作成燉煮。我加了紅扁豆,讓這道料理有更豐富的營養與滿足感。我喜歡搭配熱熱的米飯、再配上一點蔬菜享用,如果手邊有的話啦。

Creamy Vegan Rosé Sauce

這道料理也很適合作為備餐。事實上,我的雙胞胎妹妹連續兩天都帶它去上班、作為午餐。所以我想,我應該不會再多說什麼了,對吧?

Creamy Vegan Rosé Sauce

如果你想對更多暖心的料理有興趣,可以看看我的 全植紅甜椒豆腐燉煮一鍋到底紅扁豆番茄燉煮,還有全植物香甜南瓜黃咖哩

好了,準備好了嗎?

最後,希望你和我一樣喜歡這個食譜,如果你有製作任何一個的話,歡迎分享你的成品照在 Instagram 上,tag @Barrelleaf + #barrelleaf 。我很喜歡看到你們的成品與心得。😉

完整食譜 How To Make

Vegan Rosé Sauce Lentil Stew 全植粉紅醬扁豆燉煮

Barrel Leaf
Creamy, cozy, and satisfying, this Vegan Rosé Sauce Lentil Stew is a dish that will make both your body and soul warm up!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian, vegan
Keyword: 30 minutes or less, dairy-free, gluten-free, vegan
Servings: 3 people
Author: Barrel Leaf

Ingredients

  • 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
  • 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

Instructions

  • 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

Notes

  • 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

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