From My Kitchen: Vegetarian Bolognese

I get creative when it comes to meatless Monday. However, I want what I want when I want it, so if I want a Bolognese, then it’ll have to be a vegetarian one. I did a different recipe before once, and it was really good. But this one tastes more like ground beef, and that might not be a turn on for vegetarians, but for me, a carnivore that wants to cut down a little bit, this is a major plus. I was thrown off when I saw that walnuts were involved in the recipe, but I gave it a go anyway, and it turns out that the walnuts might just be what gives this sauce the meaty flavor, and the creaminess at the same time. Give it a shot, you won’t regret it.

What you’ll need:

  • 2 tbsp olive oil
  • 1 cup grated carrots
  • 1 cup walnuts, finely chopped
  • 1 onion, minced
  • 1 cup dried lentils (brown or green)
  • 1 (24oz jar) Marinara sauce
  • 6 cups water
  • 1 tsp salt
  • 1 pound dry pasta of your choice
  • 1/4 cup parmesan cheese (or more)
  • 1/4 of heavy cream
  • fresh parsley, chopped

In a large sauce pot heat the olive oil. Add the carrots and onions and sauté for about 5 minutes. The add the walnuts, lentils, salt, water and Marinara sauce. Stir to combine.

Simmer on low heat for about 45 minutes, stirring occasionally, until sauce thickens. Use an immersion blender to blend down the sauce to a consistency of a meat sauce, ergo not too smooth. Add the parmesan cheese and the heavy cream (vegan or vegetarian if possible and/or preferred). Stir well and pour it over your pasta. Sprinkle fresh parsley on top.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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