Description
A hearty, plant-based twist on the classic meat sauce, this Veggie Meat Sauce is loaded with rich flavors from mushrooms, lentils, and aromatic herbs—perfect for pasta, lasagna, or grain bowls.
Ingredients
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 medium, finely diced
- Garlic: 4 cloves, minced
- Carrot: 1 medium, grated
- Celery: 1 stalk, finely diced
- Mushrooms: 2 cups, finely chopped
- Tomato Paste: 2 tablespoons
- Crushed Tomatoes: 1 can (28 ounces)
- Cooked Lentils: 1 1/2 cups
- Soy Sauce: 1 tablespoon
- Dried Oregano: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Fresh Basil: 1/4 cup, chopped
Instructions
- Preheat Your Equipment: Place your saucepan or Dutch oven over medium heat and let it warm up.
- Combine Ingredients: Add olive oil, followed by onions, garlic, carrot, and celery. Sauté for 5–7 minutes until soft and fragrant.
- Prepare Your Cooking Vessel: Stir in the mushrooms and cook until they release their juices and begin to brown, about 8–10 minutes.
- Assemble the Dish: Add tomato paste and cook for 2 minutes. Then pour in crushed tomatoes, lentils, soy sauce, oregano, salt, and pepper.
- Cook to Perfection: Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until thick and hearty.
- Finishing Touches: Stir in chopped fresh basil and taste for seasoning adjustments.
- Serve and Enjoy: Spoon over pasta, swirl into polenta, or pile onto crusty bread. Top with vegan cheese or fresh herbs if desired.
Notes
- Use brown or green lentils for best texture.
- Add red pepper flakes for a spicy version.
- Freezes well for up to 3 months.