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A DELICIOUS MEAL TO EAT SEVERAL WAYS
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- čas přidán 13. 04. 2024
- I tried lentil bolognese for the first time and it was FABULOUS! This recipe is highly flexible so if you want to sub in ground beef you can. I have a few options for this recipe and how to use this in different meal ideas.
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⭐️LENTIL BOLOGNESE RECIPE - 4 servings
1/2 cup chopped onion or 1 tsp onion powder
4 garlic cloves chopped or 3/4 tsp garlic powder
1 can tomato paste
1 can crushed tomatoes ( or I used diced tomatoes)
olive oil for sautéing
1/2 cup cooked green lentils
1/2 cup split red lentils
1/4 cup chopped walnuts (optional)
1 tsp thyme
1 tsp oregano ( I didn't have any, so I skipped this)
vegetable bouillon to taste
1 tbs balsamic vinegar
3 cups water
pasta of your choice
*optional - add olives at the end
Saute onions in olive oil until translucent. Add in garlic and saute for a couple minutes. Add a small amount of water if you don't want them to burn. Add in spices and tomato paste and saute until a rich red hue, then add in water and bouillon or stock. Add in walnuts, tomatoes, and dry red lentils. Simmer a long while until flavors have developed. Towards the end of cooking add in your green lentils.
Cook pasta in salted water until al dente. If you want the sauce to heavily coat your pasta (I don't but I'm unusual that way) then don't rinse your pasta or add olive oil to it immediately after it's cooked. Simply add the sauce to your pasta immediately after the pasta is finished cooking.
I loved this with olives and also served on a heated hoagie roll.
Here a link to the recipe that I loosely followed
rainbowplantlife.com/10-ingre...
COSTS (not including pantry staples)
1 cup lentils 0.47
1 can Great Value tomato paste 0.94
1 can crushed tomatoes 1.06
1 box spaghetti ( I eat 2 servings) 1.18
Total = $3.65 for 4 servings
Approximately 0.91 per person Plus pantry staples
Probably about $1.25 pp with chopped walnuts
Sunday is Ardent Michelle Day!!!!!!!!!!
Always look forward to it
Glad you enjoy our Sundays together!! 💜
This was the first time I was actually ON TIME to catch the newest video. (I was re watching the instant potato video from last week. It is the highlight of my Sunday!
@@margaretwhiting3073 Love this! 💜
I agree ❤❤❤
I have everything to make this today!!! That’s why I enjoy your channel because if you don’t have the exact ingredients, you show me how you sub! Thanks Michelle
Yay! 🥳 Hope you enjoy!
She's a culinary genius
Dinner. Love that you use what's on hand. Saves grocery trip.
It really does! 😁 Thank so much for supporting my channel! 💜
Your presentation is awesome.........looks like a fancy restaurant!
Thank you so much 😁
@@ArdentMichelle You can make a 1.25 meal look elegant, which is a huge morale boost to those of us who have a limited food budget and want to eat nutritiously and 'Like a King" It makes me feel dignity
@@MaryEavey-dc3sk Thanks for such positive feedback 💜 I'm so glad my videos are helpful!
My husband is a big meat eatter. He is also a country boy. I have had great success using precooked lentils to stretch ground beef. Great video. Txs for your tomato 🍅 tube paste review.
Welcome 😁 Meat recipe coming next week for the carnivores in the house 😂
Same! I use one half ground beef and 1/2 cooked red lentils in my pasta meat sauce. I let the lentils “melt” so they thicken the sauce.
I use lentils to stretch my meat sauce when making spaghetti sometimes.
I usually make the lentils like yours with less tomato and eat over rice with some sides.
It makes the meal so much healthier too by adding in fiber and other nutrients. Love this idea 👍
Red lentils also make amazing Sloppy Joes 😋
Yes! I love lentil sloppy joes although I don't remember what kind of lentils I used last time. 🤔
Rainbow plant life always has the best recipes doesnt she!
I think this is my first time to her site, although she looks familiar. I'm thinking she also has a CZcams channel and that maybe I've watched one of her videos before. I loved this, so I definitely should try to find time to see what else she has that looks good. 😁
Yes! All of her recipes are great.
That one is new to me. I'll have to check it out once I'm done binging on Ardent Michelle videos.
She is so wonderful, her videos are also a joy to watch. Definitely not a budget channel, but I think her tips of prepping veggie ingredients to optimize the flavour can be so helpful (also helps decrease waste and plan ahead).
I love her meal prepping ideas, since it isn't so much prepping full meals, but how to prep ingredients that can be mixed and matched for variety 😊
Looks delicious! Lentil spag bol (as its colloquially known in the UK) was one of my go to broke student meals. I just used red lentils and no walnuts, but sometimes added peppers, olives, courgette or aubergine as well. Edited to add, I just throw the lentils in the sauce to cook rather than cooking separately. That's another difference.
I cooked the red lentils in the sauce but not the green. After making it, I've realized I probably could have cooked the green in the sauce too. I was mentally opposed to this meal before trying it 😂 silly me!
NIgella Lawson has a great recipe for this- it's a little labor intensive but soooo good! She included carrots and mushroom too.
The sauce sounds good and affordable.
Freeze leftover canned tomato paste in spoons full on baking sheet. Store in zip lock bag and use as needed.
I freeze tomato paste too but haven't tried the baking sheet method. Love this tip! Thanks for sharing!
I love that idea! Especially since my husband found a great sale on a case of big cans of the stuff. One rarely has use for over a cup of tomato paste for a single meal.
Bay leaf is nice in lentil stew
Great idea 👍
This was really timely as I needed to increase my fibre and protein intake.
I love that it can be a hidden fiber too if there's someone in the family opposed to the idea of eating beans with their spaghetti. 😂
I love the idea of the walnuts. I recently attended a plant based cooking class and we made a taco filling that used mushrooms and walnuts. It was SO delicious!
I made lentil tacos with walnuts and it was awesome!
Can't believe you never made this before Michelle. 😮 This meal is a staple in my home. First time I made it for my husband many many years ago he said why would anyone eat mince in spaghetti after using lentils! Probably my kids favourite meal too. Red lentils or kidney beans are also a good combination, different flavours, still delicious. When I make this for my daughter's High school the kids come back for seconds. Glad you discovered it. So tasty and nutritious.😊
I know that's what I was thinking! I'm so adventurous when it comes to food, but even I have my food biases to overcome. 😂 I love that your family loves it too. I'm thinking about buying some jars and making a big batch of this. I'm struggling with time to make dinners and lunches so it would be nice to have some healthy precooked items like this on hand.
I've used lentils as the protein in sloppy joes. It's yummy. Did your tube of tomato sauce say double concentrate on it?
I like those because you can just squeeze out what you need and cap it. I like that I have the ability to easily save it till later.
I like the lentil sloppy joes too. 👍 Yes, I think my tomato paste was double concentrate. Actually I do see the benefit of being able to squeeze out just what you need. That's definitely a bonus that I didn't think of. However, for this recipe it required a whole tube.
@@ArdentMichelle that's a lot.
@@kelleyhoppock6171 I thought so too, but it tasted great!
I always smile when you put up a new video because I know I'll pick up some tips.😊❤
Yay! 🥳 I'm so glad you look forward to my videos! That makes me so happy! 💜
I'm excited to try this! I have been getting into sprouting and I have sprouted lentils in the freezer and everything to make this dish including the walnuts. I think I will add some fresh spinach to the sauce at the end. Looks yummy and easy!
Yay! 🥳 I'm glad you're going to give this a try! I would love the fresh spinach in this!
Wait. What? Lentils can be sprouted. I must try that immediately. How far should I let them sprout before using them?
@@mustwereallydothis You can sprout for three to four days. Tails around half an inch. Best to cook them for about five minutes afterward.
@@rphomemovies Thanks!
@rphomemovies Sorry to bother you again, but I have one more quick question. Should I soak the lentils first?
Good morning Michelle, This looks really good, we love lentils in this house and spaghetti sauces of all kinds. This is a recipe that could be done at anytime (usually) with everyday stuff, I like that. Another great one from you. Hope all is going well for you and your family. Charlotte
Hi Charlotte. 😁 I should probably call this Ardent Michelle's lentil recipes. 😂 I was just telling my son that I need to do a meat video. Trying to decide what's inexpensive that I can make. 🤔 I'm doing great. Thanks for asking! How's the weather in Washington been?
and thanks for supporting my channel! 💜
@@ArdentMichelle Today's weather was warm, sunny and fabulous. Tomorrow, not so much cloudy skies and 50 degrees. Some canned meats are inexpensive, especially at the dollar store or Walmart, although I think you have done some of those before. Everything you do is a winner to me.
@@charlottekearn5185 yeah the weather has been the same here. Nice one day and then cold the next. I found some ground beef on sale 😁 so I went with that for Sundays video!
@@ArdentMichelle okay, I need a sneak preview for Sunday. I promise I won't tell. 😉
With rice will be good too,
oh yes, hadn't thought of that. Great idea 👍
Thank you so much for these vidoes! I'm always amazed at what you do!
Glad you like them!😁
Very nice!!❤
Thank you! 😊
I wonder if there is a slow cooker version of this? I've made amazing lentil curries in my slow cooker and it's sooooo easy!
The thought crossed my mind too. This would be great in a slow cooker and then add the lentils in at the end.
Michelle I enjoy and appreciate your take on things. I’m currently in a clean out my pantry stores phase, so your stuff is especially great. This recipe looked interesting; but, for some reason I wasn’t excited & inspired… until I saw the sandwich 🤯. Perhaps it was, in part, because I like my sauce to really cling to the pasta & this didn’t seem to. I pretty much have everything I need, perhaps with some minor alterations. I probably spent over 30 minutes looking for the recipe, including searching your recipe channel before I finally see recipe coming soon…. NOOOOOO😢 torture 😅 I know, I can go back & rewatch to pull out key concepts, ingredients & such.
It's easy to get the sauce to cling to the noodles, just don't put olive oil or rinse your spaghetti first. I've been editing since 4 in the morning, so barely got this out in time. I'll go put the recipe in now.
@@ArdentMichelle thank you for doing this.
I get so excited making new foods at home.
me too! I've loved exploring new foods with you guys!
Yum
Glad you like this!
Love Rainbow Plant Life! Pick Up Limes is another great channel. 🙂
yes, I've watched Pick Up Limes! She's awesome!
Great video as always. I love the idea of using lentils like that. I would have never had that idea. Have a great Sunday!
Thanks so much. 😁 Happy Sunday!
Hello, AM! I very much appreciate seeing you scrape out every last morsel of food from your dishes. I was raised on proverbs, and one of my Mom's favorites was "waste not, want not." I think you truly epitomize this! ~ Have a wonderful week.
Oh! You're one of my brand of human. Seeing perfectly good food being wasted hurts my soul a little every time
@@mustwereallydothis 🙂
I heard this from my grandma too! 💜 It's such a true saying! Thanks so much. Glad you like my meals. Sorry I didn't get to respond last week.
@@ArdentMichelle No worries, AM. I know you're very busy learning the ins and outs of your new job.
5.1k views and over 660 thumbs up!!! That is impressive and very well deserved.
Wow 🤩 looks delicious!! 😍😋
Glad you think so friend! 😁 Have a great rest of your weekend!
@@ArdentMichelle Thanks! You too! ☀️🥰
I'm going to do this recipe. I'm vegan, so it's right up my street. Thanks for sharing this ❤
I keep powdered tomatoes for sauces and paste. It's about $10 for a quart size package but it goes such a long way.
Good morning 🌄🌞 blessings and thank you 👍🏾🌻
Good morning 😁
How does she only have 36k subs?!? We need to change that asap. Anyone up for a comment section chat with a random, crazy old lady? 😊
Almost up to 37k! Still nowhere near where she deserves to be but it's progress
Yummiest. I love lentils.
Good because I make them a lot 😂
Thank you I really like this recipe it looks very delicious and I appreciate your time and showing us something we could make cuz we're all working jobs and get up at that early in the morning😊
My pleasure 😊 Thanks for letting me know you like this!
Or on top of a baked potato might be tasty, too. Thanks for sharing! Like you, I've never been tempted to put lentils in my spaghetti sauce, but I will now! 😊
Hope you enjoy! Let me know what you think. I think the olives are the clincher. It's definitely a 10 for me with those added.
The lentel Bolognese looks delishes. I miss eating dishes like that as I carnt eat tomato anymore, thank you
You’re welcome 😊 I'm so sorry you can't eat anything with tomato in it. Not sure how to modify this.
It looks amazing! I’m going to try this! Thanks again from Oklahoma. ♥️🇺🇸♥️
Welcome 😁 I'm glad you like this weeks recipe.
British bolognaise sauce! The one the Italians denounce. We grew up making it with minced beef before lentils were substituted. In our house half the tomato was often replaced with grated carrot. Also in UK it is well known as the base for cottage pie ie with a layer of mashed potato on top. Love your continuing adventures with food and the practical uses for daily lunches. Thank you
It seems like the British were on to this well before it became known in the U.S. I feel like it's still kind of a taboo with the non vegan crowd though 😂
I love the idea of adding grated carrot in, not just for flavor but nutrition too.
Glad you're enjoying my content. 😁
Question, what is the difference between The colors of lentils? I have red.
They all taste a little different. Red are mild and green are a little peppery and black is meaty. That's how I would describe it.
As I understand it, red lentils are split & skinless. They cook super fast & turn to mush… in a good way. They contribute to body in a sauce. They’re more neutral in taste than brown/green lentils. Those are more earthy & retain their shape more. Michelle said hers were perfectly cooked for her. I’d call them “overcooked” because the skins were falling off. That’s not a criticism, or a bad thing… it can be desirable or preferred in a given situation. Personally, I wouldn’t want them in a salad like that; but, in this application it would be fine.
You can buy unsplit red lentils in Indian shops, but generally they are split and sort of dissolve when you cook them brown / green lentils will also go soft and break up a bit. The tiny black or green puy lentils stay whole and have a bit more "chew" to them.
That looks yummy. I keep looking for your other channel but unable to locate it.
It's always in the description area of all my videos, but I think some people are having trouble finding that.
ARDENT MICHELLE RECIPES
www.youtube.com/@ArdentMichelle-RECIPES
That sauce looks so good! I’m definitely going to try it.
Hope you enjoy! 😁
I enjoy seeing your videos on Sunday. I hope your new job is working out😊
I'm hoping that one day soon she will be able to make videos for us as her only full-time job. One a week isn't nearly enough.
That being said, Ardent Michelle, please don't go trying to produce more videos than you already are while still working outside your home. I'm sure I speak for most, if not all of us, when I say that we have no desire to see you exhaust yourself. We'll always be delighted with whatever you can comfortably make for us. Just know that you and the videos you create are very much appreciated.
Thanks so much 💜 I appreciate the kind comment!
Thank you so much. 😁 It's going great so far. Still in training but will get my regular work assignment during the first week of May. Will be glad to get settled in.
Your videos are the best!!! 😊😊😊😊😊😊😊😊
thank you 😁
Genius idea! I’m definitely making it and all the variations…..especially on a hoagie roll but I’ll add cheese. Thanks Michelle.
I loved that sandwich discovery. Will be great with cheese 😁
The secret lentils! 😂😂😂
Exactly 😂
I like the tube tomato paste for small uses, especially as a household of one, since it stores better. In that case it's an economical option. But the can is much better for large quantities, like here when making a bolognese. You can also buy tomato powder from The Spice House as an alternative to tom paste!
Understood 👍 that makes sense. Oh wow...I didn't know about tomato powder. That's interesting! 🤔 Thanks for sharing!
@@ArdentMichelle I bought tomato powder from azure standard and thrive life. Other companies also sell it. But tomato powder will clump and go hard. It tastes great.
Very interesting I'm looking forward to trying this soon thank you for sharing great big hugs 🖤
Thanks so much 💜
I'm going to prepare this right now for the coming weeks lunches! Please, please, please give us some canning recipes! (Or reveals if you open a jar of a meal you have canned) Thank you!
Yay! 🥳 I'm so glad you like this. You have to try it on a soft roll too! Just microwave the bun a little before adding the sauce. It's so soft and delicious! Maybe add in something crispy like the banana peppers.
I have plans for canning in future videos!
I make a lentil bolognese sauce too minus the vinegar, the tomatoes have enough acid. With this base I add worstershire sauce and use it for a cottage pie add mashed potatoes on top and bake in the oven. Also make it into a curry add sweet potato and curry powder and eat with rice.
great ideas 👍
Forgot important detail! Freeze tomato paste on parchment, waxed paper or oiled pan for easier removal from pan.
Mouthwatering just to watch the video, looks delicious. Thank you for another inspiring video :)
My pleasure 😊 I want to thank YOU for watching and taking the time to comment!
Wow that looks fabulous!! I was just trying to figure out what to do with all the lentils I have. Thank you!
Hope you enjoy 😁
New subscriber here, been watching your videos today and just want to say thank you for all your hard work, i appreciate it.
Yay! 🥳 Welcome to my channel and thanks so much for subscribing!
Here is another channel I have where I've been trying to post individual recipes. Sometimes viewers want to find recipes but they are hard to locate in my budget videos.
ARDENT MICHELLE RECIPES
www.youtube.com/@ArdentMichelle-RECIPES
Thanks again for the sub! Glad to have you here!
Hi! Love your channel. One comment about the tomato paste from a can vs tube. It’s really more a matter of whether the recipe calls for a whole can, half a can, or if it calls for just a tablespoon, use the tube instead of opening a can and either wasting most of it or having to find another use quickly. I’ve taken the remainder of a can of tomato paste and put on wax paper by tablespoon full portions and froze for later use, but the tube is really more for those recipes where just a small amount of paste is needed. 😊 Just a matter of convenience and no waste.
Good point 👍
Having lentils in a meat sauce is interesting. I've only had ground beef in a meat sauce. It's also a great meatless sauce option that also has some protein in.
For the tomato paste can vs tube thing, I just think one gets a better deal with the canned version. Plus, one can always freeze the leftover tomato paste.
For the garlic, I recently tried freezing my minced garlic in little balls and have been liking that. That also prevents me from buying the jarred garlic.
I agree although I could see if someone used tomato paste regularly they might want to keep the tube in the fridge. I've always froze mine and kept the rest in the freezer.
It’s my understanding the only benefit to the tube tomato paste (just like the tube garlic or ginger) is that it’s easier to use and less hassle to save your leftovers.
makes sense👍
❤
💜
Yay!!
💜
Tubed tomato paste makes sense….because rarely does a recipe call for a whole can of tomato paste. Then you have to freeze it & it could get a weird freezer taste
I know I thought it was crazy when I saw that this recipe called for an entire tube. 😂 but it was delicious! Good point about the tube
I make something very similar with Chickpeas/Cece, Which is amazing. But I will try lentils! Thanks
Welcome 😁
Once every 6 months to a year, I find a great sale on onions and buy a whole case. Then I slice them up and spend a few hours carmalizing them outside on my bbq side burner and a stand alone propane burner. Then I package them up, two cups per freezer bag, and freeze them flattened out. Whenever I need them, I just break off a chunk and toss it into the pan. Occasionally I'll chop it up a bit first. Once in a while there's too much in a bag and I need to let them thaw for 5 or 10 minutes or run hot water over the bag briefly, before I can break them.
It helps to use a decent amount of butter, lard, and / or oil. They keep for at least a year in the freezer. I recently found a bag from 2½ years ago and they were indistinguishable from the ones I made 2 months ago.
Thanks for sharing this! Great idea! 😁
Thank you so much for this video because I’ve been wanting to try lentils in my Bolognese but I’ve been a little scared because the gardein, impossible and beyond work so well but are not the healthiest and I have a picky eater to contend with.
yeah... I was thinking that the Gardein would be great in this. I don't know why I was so opposed to trying this 😂
@@ArdentMichelle because lentils can go mushy very quickly and Bolognese is a lot about texture
Thanks! I think I'll make a version of this to put on top of some baked polenta. I have lots of coarse cornmeal I need to use in my pantry. Plus, I find that anything that works with spaghetti will work with polenta.
P.S. I can always taste the slight metallic flavor of canned tomato paste. But it dissipates quite a bit after cooking, and there's just no way I'm paying the MUCH higher price for the tubed paste. 🙅🏽
Oh I LOVE the idea of this on polenta. 😋 Yum!
This looks delicious. Do you think you could just only use green lentils? Also, I’m curious to know if you’ve ever tried Walmarts canned lentils? I have a can I’m scared to open🤣
Yes, I'm sure you can just use green lentils. Oddly enough, I've never tried canned lentils (just because they cook so quickly) but I would like to try them. I'm sure they are delicious!
If you won't use the whole can the tube would be better for the tomato paste because it can be resealed. I have never put walnuts in a lentil bolognaise sauce excited to try that.
Agreed...some people might prefer that over freezing the rest. Hope you enjoy the addition of the walnuts 😁 I loved them in this!
I think you're correct about the canned tomato paste being slightly more concentrated. At least that's how it looked on video. Perhaps the tube varieties need a higher moisture content to ensure it can easily be squeezed out of the tube.
Ive been wanting to try the tube tomato paste since I first saw it being used in videos but I haven't done so yet. Until a month or so ago, it wasn't even available where I live. Now that You've told me that it's so much more expensive than the canned variety and doesn't taste any better, maybe I won't bother.
I wouldn't buy it again. Although, I can see why people that use small amounts of tomato paste regularly would want to purchase the tube because it stores easier in the fridge.
Both Costco and Sam’s have 3# bag of walnuts for $7.99
That's a great price!
I keep a tube of the tomato paste for all those times you need just a bit. It works better for me than the flattened frozen ziplock from which you can break off a hunk.
As for beans and noodles...pasta e fagioli has been a thing for centuries!
That's so true about the pasta e fagioli 👍 I could see the reason that the tube would work better for some people that use tomato paste regularly. Easier to keep in the fridge.
This reminds me of a chili size where you put chili on top of spaghetti.
Cincinnati chili has been on my bucket list.
I just use the tube for when I need a Tbsp or two. I hate throwing out half a can of paste. It never keeps for me.
I always freeze the tomato paste, but I agree...the tube is great for keeping in the fridge.
I prefer my sauce on top of pasta too. 🥰🌷💐🍒🍋💗✝
arguably so much better that way😂
How would TVO work using seasoning like consmata to flavor it?
hmmmm 🤔not sure what that seasoning is. However, I think any seasoning would work.
So sorry that you've been getting up so early! I've been looking at biang biang noodles lately. I'd love to see your take on them if you have time.
It's ok I've been getting used to it, although it was a close call on me being able to bet my video out on time this morning! Those biang biang noodles look delicious! Hmm....wonder if those noodles are available to buy or if I would need to make them 🤔
@ArdentMichelle you need to make them. But you can make ahead and bring out what you need. At that point it's like 20 minutes. They will have needed to be in the fridge for several hours, so you can't do it all in one sitting.
Thanks as always for your response
@@LisaHenderson-gy8lq Understood.
I like to add red wine to my spaghetti sauce but it's not something i keep on hand. I've actually substituted some pomegranate juice and vinegar before. It turned out quite well. Once i even tried Kool-aid. That was a big NO 😅. It's good to use one's imagination and not be afraid to stir things up a little. Today i made an Applebee's Oriental chicken salad similar meal. I used dinosaur chicken nuggets chopped up with some salad fixings, canned oranges , honey mustard dressing . Turned out great just using what i have.
I totally agree 👍 I love your Applebee's salad. That sounds delicious!
Good video!!!
You mention your other channel
What is that channel?
Thank you 😁
ARDENT MICHELLE RECIPES
www.youtube.com/@ArdentMichelle-RECIPES
Until recently, I was never able to cook any sort of legumes. No matter what I tried, they simply refused to soften. Even when I pressure cooked them for twice the recommended time, they remained tough, dry, and grainy. Eventually I made it a personal mission to find out what was going on.
After hours of searching I finally found an obscure research paper on the subject. According to their research, boiling them in even slightly acidic liquid would cause them to remain tough and dry, no matter how long you cooked them. I tested our water, and sure enough, it was quite acidic. Now I add ¼ to ½ tsp of baking soda to every batch and they cook perfectly.
I now also delay adding acidic ingredients such as tomatoes, until the legumes are fully cooked.
that's so interesting 🤔I've never had that problem.
How was the texture with the lentils? It's not the taste as much as texture issuers that I have to get past with my family.
I enjoyed the texture but if you want to hide them just only use the split red lentils.
I have all the ingredients on hand. Guess what's for supper?
Yay! 🥳 I hope you enjoy! Let me know how it goes and remember to tweak it to your taste. Some people like a little more salt than I did in mine.
@@ArdentMichelle The only thing I don't have is the Better Than Bouillon, but I found a video on how to make your own, easily using just a food processor; from Mary's Nest.
@@ArdentMichelle One more thing, I liked the fried macaroni we made from your video so much, that I tried it with some leftover, homemade macaroni & cheese. It was also very good. Thanks so much for the inspiration.
@@carlahoag7154 that's awesome!
@@carlahoag7154 oh I bet fried Mac and cheese is very good! I've actually been thinking about that dish! It was so good. 😋
I watch a few vegan channels and they use this for bolognaise and sloppy joes.
I've made sloppy joes on my channel, but I used a simpler less expensive recipe. I guess that was a sloppy Joe I was eating, although it was not sweet. Could easily add in some sugar if you wanted. I do seriously want to bottle this for later use.