Lentil Bolognese with Cashew Parmesan
This bolognese is one of my mid-week staples. It's perfect for lunch the next day with a slice or two of good sourdough bread. Enjoy! Lucy's food journal: http://on.fb.me/1v8m90i
Serves 4 | Prep time: 10 mins | Cooking time: 20 mins
INGREDIENTS
- 1 brown onion, finely diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- a couple of ribs of celery, diced
- oil to sauté the vegetables in
- 1 x 810g (28oz) tin of diced tomatoes
- 1 cup water
- 1-2 cups of cooked lentils depending on how thick you like it (I like to use green, but brown work well. You can use tinned or fresh)
- 1 tsp rice malt syrup or maple syrup
- salt + pepper
- optional stock cube – I occasionally add a vegan ‘beef style’ stock cube which makes it much richer in flavour
- dried herbs (e.g oregano, bay leaves, parsley)
- a small handful of walnuts (mine was 40g or 1.5oz)
Cashew Parmesan
- 1/2 cup raw cashew nuts
- 2 tsp nutritional yeast
- a pinch of salt
METHOD
- Sauté the onion, garlic, carrot and celery in a little oil in a hot frying pan (if you don’t like to use oil, you can omit it).
- Add the tomatoes, water, lentils, rice malt syrup or maple syrup, seasoning, stock cube (if you’re using it) and dried herbs. Bring to a boil, then reduce the heat and simmer for 15 minutes or so. (Cook the pasta in the meantime!)
- When the bolognese is finished cooking, stir through the walnuts (you don’t want to heat these as the omega-3 fatty acids are very unstable at high temperatures).
- Serve with hot pasta (can use gf pasta) and top with the cashew parmesan and fresh herbs.
Cashew Parmesan
- Add all the parmesan ingredients into a high-speed blender and blitz until crumbly.
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LunchDinnerItalianGluten FreeLow FatLow Carb