Greg's Vegan Lentil Bolognese

INGREDIENTS

(Serves 4)

  • 1 tablespoon extra-virgin olive oil

  • 2 cloves garlic, crushed

  • 1 teaspoon fresh thyme leaves

  • 2 teaspoons fresh oregano leaves

  • 1 onion, finely chopped

  • 1 medium carrot, peeled and grated

  • 1 medium zucchini, grated

  • 400g can lentils, drained and rinsed

  • 400g can chopped tomatoes

  • ½ cup chopped mushrooms

  • Handful fresh basil leaves

  • ½ cup cherry tomatoes

  • Salt and pepper, to taste

  • ½ cup baby spinach leaves

  • 4 medium zucchinis, extra

  • Chilli flakes, to serve

 

Cashew Parmesan

  • ½ cup (80g) cashews

  • 1 tablespoon nutritional yeast

  • Salt, to taste

METHOD

STEP 1.

To make the cashew parmesan, place cashews, yeast and salt in a small food processor. Pulse to fine crumbs. Push through a fine mesh sieve to remove any larger pieces.

STEP 2.    

Heat oil in a large saucepan over medium heat.

STEP 3.    

Add garlic and onion. Cook, stirring for about 2-3 minutes or until softened. Add carrot and zucchini. Cook, stirring occasionally for 2 minutes until slightly softened.

STEP 4.    

Add lentils, chopped tomatoes, mushrooms, basil and cherry tomatoes. Stir in 1 cup of water. Season with salt and pepper. Bring to the boil. Simmer for 25-30 minutes or until vegetables are tender.

STEP 5.    

Stir in baby spinach leaves. Remove from heat.

STEP 6.    

Meanwhile, create zucchini noodles using a spiraliser. Steam the zucchini for 2 minutes and divide among serving bowls.

STEP 7.    

Spoon the lentil Bolognese over the zucchini noodles. Sprinkle with cashew Parmesan and chilli flakes, to serve.