Ingredients (serve 6-8)
2 Tbsp buttery spread
3 cloves garlic minced
2 Tbsp shallots, diced finely
1 celery stalk, diced finely
1 medium carrot, diced finely
1/4 large eggplant peeled, diced finely
1/2 pound mushrooms (pick your favorite, diced finely)
1/2 cup cooked brown lentils
2 Tbsp walnuts, finely chopped
Grated vegan parmesan cheese
How to make
- Melt Buttery Spread in a Dutch oven (or medium pan) over low heat. Add the garlic, onion, carrot, celery and eggplant. Sauté for roughly 5 minutes until softened. Add mushrooms and continue to stir for another 5 minutes. Add lentils and walnuts, and cook for another 5 minutes while stirring.
- Add the wine and bay leaf; scrape any bits stuck on the bottom of the pot. Cook and stir for 5 minutes, until the wine has evaporated.
- Add the tomato paste and miso. Cook and stir for about 3-5 minutes. Add the vegetable stock, tomato sauce, milk and nutritional yeast. Return sauce to a simmer, reduce to low heat and cover the saucepan. Cook another 20-30 minutes.
- Serve sauce over your favorite pasta (regular or gluten-free) top with garnishes.