|2||red peppers — halved|
|1||small red onion|
|300 g||brown lentils — cooked|
|400 ml||canned chopped tomatoes|
|1/4 cup||tomato paste|
|1 cup||vegetable stock|
|1 tbsp||soy sauce|
|1||garlic clove — crushed|
|salt and black pepper — to taste|
Preheat the oven to 180 degrees Celsius and heat up a pan with a couple dollops of olive oil.
Wash and slice the peppers lengthways, remove the seeds and place on a parchment paper lined tray, drizzle with oil and place in the oven to bake for 8-10 minutes.
Add in the diced red onion and the garlic and fry until fragrant, add in the lentils, chopped tomatoes, tomato paste, vegetable stock, soy sauce and the herbs and let it simmer for 8-10 minutes, add salt and pepper to taste and turn off the heat.
Remove the peppers from the oven and scoop in 2-3 tbsp of the bolognese sauce inside, place back in the oven to bake for another few minutes while the white sauce is ready.
Once the white sauce (recipe below) has cooked, add a couple dollops of the sauce on to the peppers, add a handful of vegan cheese and pine nuts and place under the grill for 3-5 minutes.
Serve with a side salad, fresh bread and grain of choice.
For the white sauce: heat up a saucepan and add in the vegan butter until melted, add in the flour and mix well, whisk in the plant-based milk, nutritional yeast, salt and pepper until there are no clumps.
Whisk ever now and again to keep from clumping, takes about 8-10 minutes to cook, store in a glass container for future use.
Reprinted with permission from Life in the South, follow along on Instagram.
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