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Vegan Bolognese 3 Ways by Chef Rodney Bowers – Sauce

10
Points® value
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Easy
This recipe was created by celebrity chef, TV personality, and WW Ambassador, Chef Rodney Bowers.

Ingredients

Walnuts

¾ cup(s), chopped

Sweet onions

1 medium, finely minced

Garlic

4 clove(s), large

Cremini mushrooms

2 cup(s), finely chopped

Olive oil

2 tbsp(s)

Sea salt

1 tsp(s)

Canned tomatoes

2 cup(s), (500 ml)

Crushed red pepper flakes

½ tsp(s)

Vegetable broth

5 cup(s)

Tamari sauce

2 tbsp(s)

Dried mushrooms

1 cup(s), soaked in water

Water

½ cup(s)

Cracked wheat

1 cup(s), specifically bulgur wheat

Fresh basil

¼ cup(s)

Dry lentils

1 cup(s), green variety

Instructions

  1. In a skillet pan, toast the walnuts until golden and aromatic. Do not over toast to avoid burning of the walnuts. Once toasted, place the walnuts in a food processor, and finely grind. Set aside.
  2. Add the onion, garlic, and cremini mushrooms to a food processor and blend until well chopped. Set aside.
  3. Add the oil to a preheated large pot, on medium-high heat, and then add the chopped vegetables set aside in step 2. Sweat for 5 minutes until golden.
  4. Add the salt, tomatoes, chili flakes, vegetable stock, tamari, soaked mushrooms, and water. Once at a boil, reduce to a simmer.
  5. Add the nuts, bulgur, basil, and lentils and stew for 30-40 minutes or until the lentils are cooked.
  6. Serve with pasta, potatoes, zucchini, or any base! The possibilities are endless.
  7. Serving size: 3/4 cup of sauce

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