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🌱 A rainy weekend indoors calls for a big batch of my delicious vegan mushroom, lentil & veggie pasta sauce ready for a new week. I love pasta so much I think I could eat it every night with a different sauce!!🤣🤪 Anyone else agree?
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• Plant based, vegan, oil free, dairy free, soy free, egg free, refined sugar free.
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✖️ Big Batch Mushroom, Lentil & Veggie Sauce ~
2 onions, diced
2 1/2 carrots, diced
3 celery stalks, finely diced
8 cloves of garlic, minced
80ml water
7 large mushrooms, blitzed in a food processor
1 tomato, roughly chopped
4 tbsp tomato paste
300ml red wine {optional}
1 litre vegan vegetable stock
2 x 390g tins crushed tomatoes
30g walnuts, blitzed in a food processor
HERBS ~ 1 tbsp fresh parsley {chopped}, 1 tbsp chives, 1 tbsp basil, 1 tsp oregano, 1 tsp thyme, 1/2 tsp parsley, salt & pepper.
1 heaped cup dry red lentils, rinsed
2 tbsp vegan Worcestershire sauce
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– Add the onions, carrots, celery, garlic & 80ml water to a large heavy based saucepan. Sauté, stirring for a few minutes until the onion is soft.
Add the mushrooms, tomato, tomato paste, red wine & vegetable stock. Stir well to combine.
Add the crushed tomatoes, walnuts, all the herbs. Stir in red lentils followed by the Worcestershire sauce.
Bring to a boil, reduce heat & simmer with the lid on for 1 hour. Remove lid & continue to cook for another hour. Stir occasionally to prevent sticking. Meanwhile cook your chosen pasta according to directions.
Serve with pasta & top with cashew parmesan & or cherry tomatoes. Sauce suitable for freezing.
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