Greg's Vegan Lentil Bolognese
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
1/3 cup (60g) ground cashews
1 tablespoon nutritional yeast
Salt, to taste
To make the cashew parmesan, place the cashews and yeast in a small bowl. Season with salt and mix to combine.
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.
Stir in the carrot, zucchini and mushrooms. Cook for 2 minutes or until slightly softened.
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.
Stir in the baby spinach leaves. Remove from heat.
Meanwhile, using a spiraliser, create zucchini noodles with the extra zucchinis. Steam the noodles for 2 minutes and divide between serving bowls.
Spoon the lentil bolognese over the zucchini noodles. Sprinkle with cashew Parmesan and chilli flakes, to serve.