Woah! Its almost been a month since Ive made a post. Where has all that time gone?! I knew it had been awhile but not that long. This homeschooling business is kicking my butt. Im going 1000 miles a min during the day. Think being a stay at home mom is hard? …Try also being your child’s teacher. Im rambling, Ill blog more about that in another post. I made an oh.so.yummy Lentil Bolognese dinner last night. Ive been in a dinner funk, feeling lazy and not wanting to put forth effort to cook. I spent about 30 mins yesterday trying to come up with this week’s dinner menu, nothing really sounded good. Until I happened upon this one foodie blog, Maple Spice and all Vegan Things Nice. I pinned like 10 different delish looking recipies! I just happen to have almost all the ingredients for her Lentil Bolognese so that’s what I cooked.
Such a score because my Meat Eater Husband and Son loved it & my picky toddler ate a lot of it .. until she noticed the garlic bread, and then she only wanted bread. Womp womp. Lol. Its got a good amt of veggies in it! The lentils give it a meat-ish like of feel. And shhh don’t tell, but I used about half a package of mushrooms. The husband HATES mushrooms and usually wont eat them, but he has no idea that his yummy dinner was full of mushrooms! MuhHahaha!! (Unless of course, he reads this blog…) Now if you don’t like mushrooms either, don’t run away. The sauce is blended smooth in a food processor and you really cannot tell that there are mushrooms in it! Of course you can omit them if you want to be difficult :P but don’t! It feels great, feeding your family something that’s good tasting and good for them.
Heres the recipe: Vegan Veggie Lentil Bolognese
I cooked it per the recipe except for 4 changes: 1)I didn’t have any tomato paste so I had to omit that. It didn’t change the sauce at all so I wont bother with it next time. 2)The recipe calls for 2 400g of lentils but I only had enough for 1 400g of lentils. It didn’t really effect the sauce either. 3)After I blended the sauce in my food processor I added another can of Italian seasoned deiced tomatoes, cuz I love tomatoes! 4)When it was done the sauce was too thick for my liking so I added about 1/2 cups of the cooked pasta water to make it more saucy.
To serve, add a little cheeze or nutritional yeast sprinkled on top and some fresh basil. Maybe a side of steamed broccoli or a salad. Some garlic bread (Vegan garlic bread recipe!! You can use olive oil in place of the vegan butter). And youre good to go!!