Vegan lentil & walnut bolognese

My fave vegan bolognese ❣️ I hope you love this recipe as much as I do!! Makes 4 large - 6 small serves Ingredients: 1/2 brown onion 3 garlic cloves 1 large carrot 2 celery sticks 2 tbsp olive oil 1 cup raw walnuts 2 tsp dried Italian herbs 1 + 1/2 cups water 2 tsp vegan beef stock powder 1 x 400g can brown lentils 1/4 cup sun-dried tomatoes (oil seed spagheti

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and roughly chop the brown onion, peel and dice the garlic, cut the end off and roughly chop the carrot and roughly chop the celery. Add them all to the food processor and blitz into small pieces (I use the “mince” setting on my food processor).

Step 2

Place a deep frying pan over medium-high heat on the stove and drizzle with olive oil. Once hot, add the chopped veggies and fry, stirring occasionally, for 5-6 minutes.

Step 3

Whilst the veggies are frying, add the walnuts to the food processor. Blitz into a fine crumb. Add the ground walnuts and dried Italian herbs to the frying pan and fry, stirring occasionally, for a further 3-4 minutes. Then, add 1 cup of the water and the beef stock powder, mix together and reduce the heat to low. Leave to simmer.

Step 4

Drain most of the liquid from the lentils. Add the lentils and sun-dried tomatoes to the food processor and blitz together for 1-2 minutes. Add the lentil mixture, passata, remaining 1/2 cup water, salt and pepper to the frying pan and gently stir into the veggie walnut mixture. Continue stirring, then place the lid on and leave to simmer for 7-8 minutes.

Step 5

Cook pasta until al dente. Drain the water and add to the sauce, stir until it is all well-coated in the sauce. Continue to cook on low for a further 2-3 minutes, then remove from the heat.

Step 6

Serve hot and enjoy! I like to top mine with some nutritional yeast and hemp seeds.

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