Pasta Bolognese

Ingredients (serve 6-8)

Meat:

• 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

Herbs:

• 2 Tbsp chopped fresh parsley
• 2  Tbsp chopped fresh basil
• 2  tsp chopped fresh sage
• 1  tsp chopped fresh thyme leaves

Sauce:

• 1/4 cup white wine
• 1 bay leaf
• 1Tbsp miso
• 4 Tbsp tomato paste
• 1 cup vegetable stock
• 15 oz can tomato sauce
• 1/4 cup milkadamia Unsweetened Milk
• 2 Tbsp nutritional yeast

Garnish: 

• Chopped herbs
• Grated vegan parmesan cheese

How to make

1. 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.
2. 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.
3. 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.
4. Serve sauce over your favorite pasta (regular or gluten-free) top with garnishes.