NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Brown lentils

0.5 cup Textured vegetable protein

2 medium Zucchini

0.5 cup Tomato puree

1 tbsp Tomato paste

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Carrot

0.25 tsp Olive oil

1 tbsp Nutritional yeast

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh basil

PREPARATION

• 1

  Spiralize the zucchini into thin noodles and set them aside on a paper towel to drain any excess moisture.

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion, carrot, and minced garlic until the vegetables are softened and fragrant.

• 3

  Stir in the tomato paste, tomato puree, dried oregano, sea salt, and black pepper, mixing thoroughly to combine the flavors.

• 4

  Add the cooked lentils and textured vegetable protein to the skillet, along with a 1/4 cup of water to help rehydrate the crumbles.

• 5

  Simmer the sauce for 8 to 10 minutes on low heat until thickened, then stir in the nutritional yeast for a boost of savory depth.

• 6

  In a separate pan, flash-sauté the zucchini noodles for 2 minutes until just tender, then top with the Bolognese sauce and fresh basil.