Plant-based bolognese served with tofu and squash - the perfect pasta dish to serve over dinner that's healthy, hearty and filling.
1 cup lentils (small brown lentils)
2 cups veggie stock
1 bay leaf & 1 garlic clove
2 tbsp olive oil
a pinch of chili flakes
1/2 onion small dice
2 cloves garlic minced
1 carrot diced
1 stalk celery chopped
1 tsp oregano
1 tbsp tomato paste
1/2 tsp cayenne pepper
8 cremini mushrooms sliced
1 can crushed tomato
Rinse lentils well. Add to a small pot and cover with veggie stock. Add bay leaf and bring to a boil. Reduce heat to medium and cook for 20 minutes until lentils are cooked through but not soft.
Drain and set aside.
In a large Dutch oven heat oil and chili flakes over medium high heat. Add onion and oregano and cook until onions are translucent. Add in carrot celery and garlic and cook for several minutes. Season with salt and pepper.
Add tomato paste and cook for I minute stirring to combine. Add in sliced mushrooms and cook until mushrooms start to soften. Once mushrooms are cooked, season with salt and pepper. Add in crushed tomatoes. Stir to combine, reduce heat to medium low, cover partially with a lid and cook for 10 minutes. Add in lentils, reduce to low and cook for an additional 5 minutes.
Teri-Ann is a food photographer, recipe developer and yoga teacher from Toronto, Canada. Teri-Ann adopted a vegan lifestyle 9 years ago soon after she got sober and broke free from a debilitating alcohol and drug addiction. She wanted to cleanse her body from the inside out and choosing a plant-based diet was one of the ways she achieved that. Teri-Ann now spends most of her days developing recipes, styling dishes, and shooting photographs for numerous clients as she builds her personal brand.
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