Vegan Bolognese
It took me a very long time to find an excellent vegan bolognese because the lentils came out hard every single time. This time I used Trader Joes packaged cooked lentils and SUCCESS.
Vegan Bolognese
1 medium sweet onion, minced
3 large cloves of garlic, minced
1/2 cup of diced carrot
1/2 cup of diced celery
1 cup of mushrooms, chopped finely
3 cups of chopped tomatoes(1 used a 28 oz can of tomatoes)
6 ounces of tomato paste
1 cup of water
1 Tbsp of oregano
1 Tsp of thyme
3/4-1 cup of Trader Joes cooked lentils
1/2 cup very finely chopped walnuts
1 Tbsp sweetener of choice(chopped dates, date paste, sugar)
1 tsp salt
1 tsp black pepper
Mince the onion, carrot, celery in a food processor with the s blade. Dump the contents into a pan and saute for 15 minutes, stirring as necessary and adding veggie broth or water, 1 Tbsp at a time, as needed. Add the chopped mushrooms and saute for 3 more minutes. Add the oregano and thyme and coat the veggies with seasonings. Saute 3 minutes and spices are aromatic. Add the tomatoes, tomato paste and water. Stir to distribute throughout the saute and deglaze the pan. Add the walnuts, lentils, sweetener, salt and pepper and stir to combine and distribute. Turn up the heat to get the mixture boiling , then turn it down to a simmer and simmer for 20 minutes with the lid on to break up the tomatoes and meld all the ingredients together. Incredible Bolognese!!!!
Vegan Parmesan
3/4 cups roasted cashews or walnuts
3 Tbsp nutritional yeast
3/4 sea salt
1 tsp garlic powder
Blend until mealy like texture. The first photo is walnut Parmesan. This photo is cashew Parmesan.
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