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Ingredients
Bolognese Sauce
- 3⁄4 cup dried black lentils
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, finely chopped
- 3 tbsp salt-free tomato paste
- 1 tbsp white miso paste
- 2 tbsp nutritional yeast
- 1⁄2 tsp dried oregano
- 2 tsp dried basil
- 1⁄4 tsp red pepper flakes (optional)
- 1 – 28 oz can crushed tomatoes
- 1 tsp balsamic vinegar
- 4 to 6 zucchini, trimmed and spiralized or cut into long thin strips to resemble noodles
Nut Parmesan
- 1⁄2 cup raw almonds, Brazil nuts, or cashews
- 1⁄2 cup nutritional yeast
- 1⁄2 tsp salt
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
Instructions
For the Bolognese Sauce:
- Use cooked lentils after cooking in a pressure cooker or pot
- Heat ¼ cup of water in skillet or saucepan over medium heat
- Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes
- Add mushrooms and cook for 3 min. longer and then stir in tomato paste, miso, nutritional yeast, oregano, basil and red pepper flakes (if using)
- Add tomatoes, cook lentils and simmer, stirring frequently, about 15 min. or until sauce has thickened and flavors have blended
- Stir in vinegar and taste and adjust the seasonings, if needed
- Keep warm over low heat
For the Zucchini:
- Cook zucchini in noodles in a large pot of boiling water for 3-5 minutes
- Drain and set aside
To serve: Divide zucchini between bowls, top with sauce. Sprinkle parmesan on top and serve hot
For the Parmesan: Combine ingredients in food processor and process until finely ground
ADDITIONAL INFO
Recipe adapted from the "How Not to Die" Cookbook
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