Despite not eating meat, or pasta, there’s always been something comforting to me about spaghetti and meat sauce. I’ve always made “meat” sauces, but over the years began to eat them as more of a chili than a pasta sauce. While there is nothing wrong with that, the discovery of all of these delicious gluten free pastas have allowed me more creativity with my sauce meals. The last “meat” sauce I made was a lentil and tofu based sauce that I was told (by a meat eater) rivalled some of the best sauces he had eaten. This sauce is hearty and filling and tastes better and better as the days go by.
**If you’re not looking for a vegan option, you can also replace the veggie ground round with ground beef or ground turkey.
- 1 package of Yves (or like brand) veggie ground meat
- 1/2 cup green lentils
- 1 cup of vegetable or chicken stock
- 1 can diced tomatoes
- 1 medium zucchini (diced)
- 1 medium onion (diced)
- 1 can tomato paste (I use garlic flavour)
- Salt, pepper, garlic powder to taste
- 1/4 tsp red pepper flakes
Optional add ins: Any veggies you like! I added mushrooms, olives and asparagus to the sauce I made.
In a large saucepan saute the onion in half a teaspoon of oil until they are soft and translucent. Add in your sliced mushrooms and cook for 5 minutes until they have released most of their liquid.
Add in your cup of stock and the lentils and cook until the liquid is absorbed and lentils have softened. (This will take roughly 10-15 minutes). Stir your lentils frequently so they don’t get stuck to the bottom of your pot.
Once the lentils have softened, add in your zucchini and cook for 5 minutes. Now add in your olives, diced tomatoes, tomato paste, salt, pepper, garlic salt and red pepper flakes. Cook your mixture on medium-low heat for 25-30 minutes until the sauce has reduced. In the final 5-7 minutes of cook time, add in the asparagus.
While the sauce is cooking, cook your pasta of choice according to the package instructions. Once the sauce is ready, toss your pasta in your sauce, top with some parmesan and enjoy!
**The sauce will stay good for 3-5 days in your fridge when kept in an airtight container