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Is there any way to properly thicken a vegetarian pasta sauce?
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Okay, I'm a solid carnivore but my girlfriend is a vegetarian. When I make a bolognaisish sauce I'll often use lentils or soy protein as a replacement for the meat. The flavour's fine, but the sauce itself tends to be liquid at the bottom. When I'm making it with beef, the fat seems to bond with the liquid and make the sauce stick to the pasta. Is there any way to do this without using animal fat?
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- 12 years ago
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