This sauce is a universal crowd pleaser, with few ingredients (and easy to find ones at that), you simply set it on the stove and let it simmer away until serving. Earthy and hearty this is a go-to sauce for spaghetti, as a filling for vegan lasagna, or spooned over steamed veggies. The walnuts give a significant boost of healthy fats, oils and protein, while lending a “meatiness” and flavor that is unsurpassed. This recipe makes quite a large batch, so feel free to half it or freeze some for a later date.
Vegan Lentil Walnut Bolognese
Serves 8-10 Prep Time: 10 minutes Cook time: 35-45 minutes
1 cup yellow onion, chopped
3 cloves garlic, chopped
1 can of diced tomatoes, 28oz
1 can of tomato paste, 6 oz
3 cups water
1 1/2 cups green lentils
1 1/2 tsp brown sugar (optional)
1 cup crushed walnuts
2 Tbsp oregano (fresh or dried)
1 Tbsp medium-high heat oil (canola, avocado, grape seed, etc)
1 tsp salt
black pepper to taste
1. Heat the oil in a very deep skillet, or medium pot on medium heat. Add the onion and garlic and cook for 2-3 minutes, stirring often.
2. Add the diced tomatoes, tomato paste, water, lentils, and brown sugar and stir well. Let simmer, covered, for 30-40 minutes, until lentils are tender but still hold their shape.
3. Add crushed walnuts, salt, pepper, and oregano and stir well. Serve over pasta of choice, roasted spaghetti squash, or use as a sauce filling in your next veggie lasagna.