|2 servings||calories per servings 377||protein serving 27 g||carbs per serving 58 g||total fat per serving 6 g|
Italian Bolognese is made with ground meats and milk. This vegetarian version substitutes mushrooms for the meat and yogurt for the milk, to maintain the sauce’s traditional hardiness coupled with silkiness. We add depth and complexity—not to mention protein and iron—with lentils, nutritional yeast and Bragg Liquid Aminos. Nashville-based Alfresco Pasta supplies our gluten-free pasta, made with chickpea flour.
|Nutrition Facts||/ Per Serving|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||24 g|
Prepare your mise en place: Peel and dice onion. Quarter celery lengthwise, and thinly slice crosswise. Remove and discard crimini mushroom stems, and roughly chop caps. Remove and discard dried shiitake mushroom stems, and finely chop caps. Pick and chop parsley leaves.
In a small saucepan combine lentils, 2 cups water, 1/4 teaspoon kosher salt and dried oregano. Place over high heat, and bring to a simmer. Reduce heat to medium, and cook until lentils are tender but not mushy, about 15 minutes.
Place a sauce pot over medium heat, and add 2 teaspoons olive oil, onion and celery. Cook while stirring until onions start to become translucent, about 5 minutes. Add crimini and shiitake mushrooms, 1/2 teaspoon black pepper and tomato paste. Cook while stirring until mushrooms have softened, about 5 minutes.
When lentils are tender, add them with their cooking liquid to the mushroom mixture.
Add pasta and Bragg Liquid Aminos, and stir to combine. Stir in just enough water until liquid covers pasta. Cook until pasta is tender but not mushy, 7-8 minutes.
Stir in yogurt and half of the nutritional yeast. Simmer 3-4 minutes more.
Divide pasta and sauce between 2 plates. Top with chopped parsley and remaining nutritional yeast. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...