Vegan Lentil 'Meat' Sauce with Portobello Mushroom


1 cup lentils, extra virgin olive oil 1 shallot, Half a teaspoon of sea salt Two teaspoons of powdered oregano 1 tablespoon of soy sauce 1 to 10 ounces mushrooms 2 carrots, 1 bell pepper, 2 cloves of garlic 1/2 teaspoon of tomato purée Can of pulverized tomatoes, 28 ounces 1/3 handful finely chopped parsley Half a cup vapor, 1/4 cup walnuts

Step : 1

Cook legumes in salted water per the instructions. Drain when tender.

Step : 2 

To a Dutch oven or large saucepan, combine the onion and olive oil. The cooking time is five minutes.

Step : 3

After adding the mushrooms, salt, oregano, and soy sauce, increase the heat to medium-high. Bring the mushrooms to a pale yellow color.

Step : 4

Carrots, bell pepper, garlic, and one-third cup of water should be added to the saucepan. Further cook for 5 minutes, then salt once more.

Step : 5

Cook the tomato purée for an additional five minutes.

Step : 6

Crushed tomatoes, parsley, 1/2 cup water, walnuts, and cooked, strained lentils should be combined.

Step : 7

Reduce the heat to medium-low and simmer for approximately one hour.

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