Vegan Mushroom Lentil Spaghetti Sauce

Vegan Mushroom Lentil Spaghetti Sauce

Time to Make: 50 minutes
Serves: 4–6

Directions

1. Soak raw cashews in 1 cup of very hot water for 30 minutes.
2. While the cashews are soaking, rinse the lentils. Add to a small pot and cover with water. Bring to a boil then reduce heat and simmer for 20 minutes. Drain.
3. Dice the onion, carrot, celery and mushrooms or add to a food processor and pulse until cut into small pieces. You may need to do a couple of batches depending on the size of your food processor.
4. Heat the olive oil in a large pot over medium heat. Sauté the onion for a few minutes.
5. Add the carrots, celery and mushrooms and continue sautéing for a few minutes. Add the garlic, chilli flakes, oregano and thyme and sauté 5 minutes.
6. Add the cooked and drained lentils and red wine, and simmer for a few minutes.
7. Add the miso paste, crushed tomatoes, and bay leaf. Add salt and pepper to taste.
8. Bring to a slight boil and then simmer for 30 minutes.
9. Make the cashew cream. Drain the water from the cashews. Add the cashews to a high-speed blender with 1 cup of water. Blend until completely smooth. Add the cashew cream to the pot. Remove from the heat and discard the bay leaf.
10. Prepare pasta according to package instructions. Serve with the sauce.
11. Store any leftover sauce in a covered container in the fridge. This also freezes well in an airtight container for up to three months.

Recipe was published in The Good Life magazine

Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams