Greg's Vegan Lentil Bolognese
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
½ cup (80g) cashews
1 tablespoon nutritional yeast
Salt, to taste
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.
Heat oil in a large saucepan over medium heat.
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.
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.
Stir in baby spinach leaves. Remove from heat.
Meanwhile, create zucchini noodles using a spiraliser. Steam the zucchini for 2 minutes and divide among serving bowls.
Spoon the lentil Bolognese over the zucchini noodles. Sprinkle with cashew Parmesan and chilli flakes, to serve.