Nourished vegan teenagers guide cookbook

Volegnese

Volegnese

Freezes really well. Quicker than takeaway when you zap 1 cup of this and add to pasta, or zoodles, or on top of a steamed potato. You will be plated up before they are back from the shop! (Makes 6 serves)

Ingredients: 1 x 400g can lentils drained; 1 x 400g can beans drained; 1 x 400g can tomatoes; 1 cup mushrooms chopped; 1 onion chopped; 1 stick of celery chopped; 2 carrots chopped; 4 cloves of garlic chopped; 150g can tomato paste, 2 Tbsp dried mixed herbs; 1/4 tsp baking soda; salt and pepper; oil for frying.

Add oil to the frying pan and fry onions about 5 min. then add mushrooms, carrots and celery for 5min. Then add garlic for 2 min.

Add everything else and simmer for 15min.

Cool. Blend – stick blender is handy but I do it in batches in the food processor.

Voila. 



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