Day 9/10 Protein-packed Vegetarian (vegan Today!) Meals #pro

• total time: 36 minutes

Ingredients

3 tbsp extra virgin olive oil (EVOO)

1 red onion, diced

4 garlic cloves, minced

1 carrot, diced

1 whole stalk celery (including leaves), diced

1/2 cup red wine

1 can crushed tomatoes (400g)

2 can measures of plant-based chicken stock (about 800ml)

200g walnuts, finely chopped

1 cup red lentils, rinsed

Fresh parsley, chopped (for garnish)

Salt and pepper, to taste

Directions

Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add the diced red onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened.

Deglaze with Wine

Pour in the red wine, stirring well to deglaze the pot. Let it simmer for 2-3 minutes to allow the alcohol to evaporate, and the flavors to concentrate.

Add Tomatoes and Stock

Add the crushed tomatoes and two can measures (about 800ml) of plant-based chicken stock to the pot. Stir to combine.

Incorporate Lentils and Walnuts

Stir in the red lentils and finely chopped walnuts. The lentils will add a rich texture, while the walnuts give a hearty, “meaty” bite. Mix everything thoroughly.

Simmer the Sauce

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, stirring occasionally. The lentils should cook through, and the sauce should thicken nicely. If it becomes too thick, add a bit more stock or water to loosen it up.

Season and Serve

Taste the sauce and season with salt and pepper as needed. Once ready, serve the vegan bolognese over your favorite pasta or grain, and garnish with freshly chopped parsley.