French Lentil and Tofu Bolognaise with Pasta

French Lentil and Tofu Bolognaise with Pasta

By Stacey Williamson

Just because we eat plant-based does not mean we miss out on anything, in fact, a whole new exciting world opens up! We get to eat all our favourite dishes with a few alterations to make them immensely healthy and we never have to feel guilty for going back for seconds (or thirds!).

French Lentil and Tofu Bolognaise

Serves 6-8

Ingredients

  • 1 onion – diced
  • 1 celery stalk – diced
  • 2 medium carrots – diced
  • 1 parsnip – diced
  • ½ tsp fresh rosemary – chopped fine
  • ¼ tsp fresh thyme – chopped fine
  • 1 zucchini – grated
  • 5 mushrooms – sliced
  • 200g firm tofu – grated
  • 800ml cooked crushed tomato (or 2 tins crushed tomato plus 2 tsp tomato paste)
  • 1 cup French green lentils – soak for 1 hour
  • A few sprigs of fresh basil and parsley

Method

  1. Sauté onion in deep pot with a little water until it caramelises.
  2. Add carrot, celery and parsnip and sauté for a further 5 minutes.
  3. Add thyme and rosemary and sauté for another 2 minutes
  4. Add tomato and bring to a simmer.
  5. Add zucchini, mushrooms and tofu and simmer for approximately 10 minutes.
  6. Once lentils have soaked – strain, rinse and place in boiling water to cook for approximately 40 minutes, then strain and add to bolognaise and cook on low heat for another 20 – 30 minutes
  7. Serve with pasta of choice and sprinkle with plant-based parmesan and some fresh green leaves.

OPTIONAL: You can add an extra cup of any type of cooked bean or legume i.e.; cannellini beans, adzuki beans, red kidney beans etc.

Plant-Based Parmesan

Ingredients

  • ½ cup raw almonds – unsoaked and with skin on
  • ½ tsp garlic granules
  • ½ tsp dried onion flakes
  • 2Tbsp savoury yeast flakes (also called nutritional yeast flakes)

Method

  1. Place all ingredients in food processor and blend until it resembles fine breadcrumbs or parmesan cheese.
  2. Store in airtight container in fridge (it will last at least 2 weeks).