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Try topping your pasta or rice with this delicious vegan "meaty" walnut and lentil sauce! The inspiration was a vegan version of a "meaty" tomato pasta sauce, but without the tomatoes. For flavor I included carrots, celery, and onions - it turned out so delicious! - by Veggie Lexi

Walnut and Lentil “Meaty” Sauce (Vegan, Gluten Free, Flour Free):

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

  • 1 teaspoon olive oil
  • 1 medium yellow onion chopped
  • 2 medium garlic cloves minced
  • 1/8 teaspoon fine sea salt
  • 2 medium stalks celery chopped
  • 1 medium carrot chopped
  • 1/2 teaspoon Herbes de Provence or Italian seasoning
  • 1 cup brown lentils
  • 2 1/2 cups water
  • 1 Tablespoon vegan and gluten free bouillon
  • 1/2 cup walnuts chopped

Instructions

  1. In a medium non-stick lidded pot, heat the olive oil over medium heat.
  2. Add in the onions and cook until soft and translucent, about 5 minutes.
  3. Add in the garlic and cook until fragrant, about 30 seconds.
  4. Add in the salt, celery, carrots, and Herbes de Provence (or Italian seasoning) and stir.
  5. Cook until the celery and carrots are starting to brown and soften, about 3-5 minutes.

  6. Add the lentils, water, and bouillon.

  7. Bring to a boil, then lower to a simmer. Simmer covered for 30 minutes.

  8. Add in the walnuts and stir.  Simmer for an additional 5 minutes.

  9. Serve over rice or pasta.