LENTIL WALNUT BOLOGNESE
Ever crave that meaty texture in a flavor packed marina sauce over spaghetti? Pasta bolognese is a family classic that can be made just as delicious with all plants! This recipe is packed with loads of veggies and...walnuts (in pasta?? trust me it works!) to give it the perfect texture. I used a whole wheat spaghetti for this recipe to keep it as minimally processed as possible. And who enjoys pasta without parmesan and garlic bread? I have also included my NUTTY PARM recipe that takes 1 minute to make and is perfect to keep in the fridge and sprinkle on all of your Italian favorites & my GARLIC SOURDOUGH recipe for all of your dunking needs!
PLANT POWERED BOLOGNESE RECIPE
Serves: 3-4
Ingredients:
1 package of pasta of choice
3 cups plain marinara sauce *See note
1 cup chopped walnuts (very small pieces)
1 15oz can or ~2 cups of brown or black lentils
16oz crimini mushrooms, pulsed in food processor till small pieces
1 small carrot, diced
2 cloves of garlic, minced
1 small stalk of celery diced
1 small onion, diced
1 handful of fresh basil, ribbons
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
2 tbsp low sodium soy sauce
1 tbsp balsamic vinegar
1 tbsp vegan Worcestershire
1/4 cup of tomato paste
*optional: ~1/4 cooking wine
Note: I used some frozen sauce for the base that I made a few weeks ago (Recipe Here) or you can use your favorite jarred sauce.
Directions:
In a nonstick pan on medium heat add your mushrooms and cook down until all of their water is released, about 10 minutes- set aside.
In a dutch oven or deep sauce pan on medium-low heat, add your oil, once hot add your onion, celery, carrots, and walnuts. Saute until onion begins to sweat and veggies get soft (about 5 minutes). Then add your herbs & spices and a splash of wine to deglaze the pan.
Next add your lentils, cooked mushrooms, tomato paste, Worcestershire, vinegar, and soy sauce. Stir till well combined and let cook down for 3 minutes.
Next add your marinara sauce and ~ 1/2 cup of water, turn to low heat and let cook down partially covered for 20min.
Cook pasta according to box instructions.
Remove sauce from heat, serve over pasta, top with "Nutty Parm" (recipe below) & fresh basil and maybe a side of garlicky sourdough, enjoy :)
NUTTY PARM RECIPE:
In a food processor chop 1 cup cashews till very small pieces (but not a dust!). Add 2-3 tbsp of nutritional yeast, 1 tsp garlic powder, & 1/2 tsp salt. Pulse till well combined and enjoy! *Keeps in the fridge for 1-2 weeks.
GARLICKY SOURDOUGH:
Cut sourdough into strips and top with a thin layer of hummus (I used a homemade garlic hummus but store bought will work just fine), chopped garlic, and "nutty parm." Bake for 10 minutes at 350 or until top is golden brown.
