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Vegan Lentil Recipes Meat Sauce

Vegan Lentil 'Meat' Sauce with Portobello Mushrooms

George Zikos
5 from 4 votes
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 217 kcal

Ingredients
  

  • 1 cup dry lentils
  • 3 tbsp Extra virgin olive oil
  • 1 medium onion
  • 1/2 tsp sea salt
  • 2 tsp dried oregano
  • 1 tbsp soy sauce
  • 1-10 ounces package baby bella mushrooms, finely minced
  • 2 carrots, finely minced
  • 1 bell pepper, finely minced
  • 2 cloves garlic, finely minced
  • 1/3 cup water
  • 1/2 small can tomato paste
  • 28 ounces can crushed tomatoes
  • 1/3 bunch parsley, finely chopped
  • 1/2 cup water
  • 1/4 cup walnuts, finely chopped

Instructions
 

  • Boil lentils in salted water according to directions. Drain once soft.
  • In a deep pot or dutch oven, add olive oil and onion. Cook for 5 minutes.
  • Add salt, oregano, soy sauce, mushrooms, and turn the heat to medium high. Cook until mushrooms have some color.
  • Add the carrots, bell pepper, garlic, and 1/3 cup of water to the pot. Cook for 5 more minutes and salt again.
  • Add tomato paste and cook for 5 more minutes.
  • Add crushed tomatoes, parsley, 1/2 cup of water, walnuts, and the cooked, drained lentils.
  • Turn the heat down to medium-low and simmer for about an hour.

Nutrition

Calories: 217kcalCarbohydrates: 29gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 502mgPotassium: 787mgFiber: 11gSugar: 8gVitamin A: 3608IUVitamin C: 37mgCalcium: 78mgIron: 4mg
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