100% Low-Impact Lentil & Walnut Bolognese

A completely plant-based, macro-dense bolognese designed to replace beef entirely. Utilizing walnuts for healthy fats and texture, and lentils for stable protein, it reduces the carbon footprint by 95% while remaining excellent for batch freezing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the finely diced onion, carrots, celery, and minced garlic in a large deep pot until soft and fragrant.

Step 2

Add the minced chestnut mushrooms and crushed walnuts to the pot, cooking for 5 minutes until the mushrooms release their moisture and the walnuts become aromatic.

Step 3

Stir in the tomato purée, dark soy sauce, and dried Italian herbs, coating the vegetable mixture thoroughly. Pour in the chopped tomatoes, rinsed green or brown lentils, and vegetable stock, stirring well to combine the base layers.

Step 4

Bring the sauce to a boil, then reduce the heat to low and simmer uncovered for 30 to 35 minutes until the liquid reduces into a thick, rich ragu consistency.

Step 5

Cool completely before portioning into flat silicone freezer bags for storage. Serve over wholewheat spaghetti or jacket potatoes.