Pecan and Lentil Bolognese
Ingredients
- 1 tin of lentils
- 1 cup of textured vegetable protein
- 1/2 cup of pecans
- 1 jar of red pasta sauce
- 2 tablespoons of tomato paste
- Water or stock
- 1 onion
- Garlic
- 1 carrot
- Celery
- Oregano
- Salt and pepper
Preparation
Rehydrate 1 cup of TVP in 1 cup of boiling water or stock in a small bowl and leave it for 15 minutes until it has the consistency of mince
Dice the carrots, garlic, onion, celery, and pecans, then fry them in a large pot with some salt
Once the onion is translucent, add the rehydrated TVP, lentils, and tomato paste, then fry for 5 minutes
Add the tomato pasta sauce, some water (about half the jar), oregano, salt, and pepper, turn down to a simmer, cover, and cook for about 20 minutes, stirring occasionally
Serve with pasta, or use as a stuffing for sweet potato, or in a salad