Greg's Vegan Lentil Bolognese

INGREDIENTS

(Serves 4)

  • 1 tablespoon extra-virgin olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 teaspoon fresh thyme leaves

  • 2 teaspoons fresh oregano leaves

  • 1 medium carrot, peeled and grated

  • 1 medium zucchini, grated

  • ½ cup chopped mushrooms

  • 400g can lentils, drained and rinsed

  • 400g can chopped tomatoes

  • 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

  • 1/3 cup (60g) ground cashews

  • 1 tablespoon nutritional yeast

  • Salt, to taste

METHOD

STEP 1.

To make the cashew parmesan, place the cashews and yeast in a small bowl. Season with salt and mix to combine.

STEP 2.    

Heat the oil in a large saucepan over medium heat. Add the garlic, onion, thyme and oregano. Cook, stirring for 2-3 minutes or until softened.

STEP 3.    

Stir in the carrot, zucchini and mushrooms. Cook for 2 minutes or until slightly softened.

STEP 4.    

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

STEP 5.    

Stir in the baby spinach leaves. Remove from heat.

STEP 6.    

Meanwhile, using a spiraliser, create zucchini noodles with the extra zucchinis. Steam the noodles for 2 minutes and divide between serving bowls.

STEP 7.    

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