Vegan Sunflower Seed Bolognese with Lentils and Pasta
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 1 large carrot, diced small
- 2 ribs celery, diced small
- 150 g mushrooms, chopped
- 2 tbsp fresh rosemary, chopped
- 4 cloves garlic, minced
- 1/2 tsp Dijon mustard
- 1 tbsp coconut aminos or vegan Worcestershire sauce
- 1.5 tsp dried oregano
- 180 ml red wine
- 1 tin chopped tomatoes (400g)
- 1/3 cup tomato puree
- 1/4 cup sun-dried tomatoes, chopped (50g)
- 3/4 - 1 1/4 cups stock
- 1 tin green lentils, drained + rinsed
- Salt and Pepper to taste
- 1 cup sunflower seed mince
- Handful fresh basil, chopped
Preparation
Heat 2 tbsp of olive oil in a large non-stick pan. Add the onions, carrot, celery, mushrooms, and rosemary. Fry for 5 minutes on medium heat until soft.
Add minced garlic and sauté for an additional minute until fragrant.
Stir in Dijon mustard, coconut aminos or vegan Worcestershire sauce, dried oregano, red wine, chopped tomatoes, tomato puree, sun-dried tomatoes, and 3/4 cup stock. Bring to a boil, then reduce to a simmer for 15-20 minutes until the mixture thickens.
Add sunflower seed mince and warm through for 2 minutes. Adjust the consistency with more stock if needed.
Season with salt and pepper to taste. Serve the bolognese with fresh basil, pasta of your choice, and optional vegan cheese.