Plant-based Mushroom and Lentil Bolognese
This recipe is full of plant protein and packed with flavor. Enjoy with any kind of noodle for a cozy and nutritious meal.
Ingredients
- 1 large zucchini, spiralized
- 1 medium carrot, diced
- 1 medium white or yellow onion, diced
- 2 cloves garlic, minced
- 1 shallot, finely diced
- 7 mushrooms, about 1.5 cups diced
- 1/2 cup uncooked lentils, rinsed
- 1/2 cup full fat coconut milk
- 3 oz tomato paste (1/2 can)
- 1 tbsp oilve oil
- 1/2 cup water
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp hemp seeds, garnish
- sea salt
- cracked pepper
Instructions
To make the zucchini noodles
- Put zucchini noodles in a colander in the sink or over a bowl and sprinkle with salt. Let sit for 30 minutes. This will help release the water.
- Heat a pan on the stove with a small amount of olive oil.
- Squeeze the zucchini noodles in the colander to release more water, and add to the pan.
- Heat and stir for about 3 minutes. You want them to be al dente.
To make the bolognese
- Heat olive oil in a large skillet over medium high heat. Add onions and shallots and cook until translucent, about 5 minutes.
- Add the garlic, carrot, mushrooms and lentils to the pan. Stir until combined.
- Add tomato paste, coconut milk, dried basil, dried oregano and water to the pan. Cover and simmer for 30 minutes, stirring occasionally.
- If more liquid is needed, add water or coconut milk.
- Season with salt and pepper.
Add bolognese to the zucchini noodles and sprinkle with hemp seeds.
Notes
*I used crimini mushrooms but you could definitely use a variety of mushrooms here.
**Spaghetti squash would be a great alternative for zucchini noodles!
**Spaghetti squash would be a great alternative for zucchini noodles!
Tried this recipe?Let us know how it was!