Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Brown the vegan lamb in the oil in a saute pan in small batches. Set aside and drain. Reserve the liquid.
Step 2
Sweat the onion, carrots, fennel and garlic in the same pan. Add back the vegan lamb. Deglaze with the wine. Reduce by half.
Step 3
Add the tomato, cream, nutmeg, bay, salt and pepper. Reduce the heat and simmer for approximately one hour. Add the truffle oil. Adjust the seasoning.
Step 4
Bring salted water to a boil, then add the pasta and cook until al dente or per the package instructions. Drain.
Step 5
Add the pasta to the sauce and cook together on low heat until the pasta is to your desired texture, 1 to 2 minutes.
Step 6
Serve the pasta in bowls and garnish with the plant-based Parmesan.
Your folders
acozykitchen.com
5.0
(11)
75 minutes
Your folders
runningtothekitchen.com
4.9
(68)
60 minutes
Your folders
easypeasyfoodie.com
5.0
(6)
40 minutes
Your folders
food.com
5.0
(17)
15 minutes
Your folders
lovingitvegan.com
5.0
(18)
20 minutes
Your folders
elavegan.com
5.0
(27)
25 minutes
Your folders
sweetpeasandsaffron.com
5.0
(28)
60 minutes
Your folders
noracooks.com
5.0
(24)
30 minutes
Your folders
delicious.com.au
5.0
(3)
60 minutes
Your folders
veganonboard.com
5.0
(9)
60 minutes
Your folders
schoolnightvegan.com
5.0
(21)
30 minutes
Your folders
thecuriouschickpea.com
4.5
(5)
40 minutes
Your folders
veganhuggs.com
5.0
(38)
25 minutes
Your folders
allrecipes.com
4.1
(7)
35 minutes
Your folders
biancazapatka.com
5.0
(19)
20 minutes
Your folders
eatingwell.com
Your folders
vegrecipesofindia.com
5.0
(6)
45 minutes
Your folders
leukerecepten.nl
4.0
(91)
Your folders
anyreasonvegans.com
50 minutes