Damn Good Vegan Bolognese with Beyond Meat, Lentils & Garlicky Panko Crumbs

I set out to make a vegan bolognese to eat up with some cooked cabbage I had an abundance of. (I've always loved eating bolognese on cooked green cabbage instead of spaghetti...just like deconstructed cabbage rolls and feels a bit lighter if you aren't in the mood for pasta)

Anyway, I think I nailed this recipe. Like... cracked the vegan meat sauce code. Sure I haven't eaten anyone else's vegan bolognese, but after eating this I'm not sure why I would. This is going to be the recipe I use every single time! I'm kind of excited about it... if that's not yet evident. 

I used a combination of beyond meat burger & sausage. If you haven't tried or heard of this product I'd be surprised. It's all over the place, fast food joints, grocery stores, and even at food supplier shows I've gone to through my work. It's a game changer. I don't eat products like this everyday. It's just not my normal, but the fact that I can buy these products and make something that I believe would fool any omnivore into thinking they were eating a legit meat sauce? Well, that's kind of the whole point of these things. We can have the flavour.... we can have that same taste experience that we all crave, with less cruelty. I believe this is the direction the world (albeit slowly) is going, we will continue to see advancements and new products that will change the way we look at our food, and challenge the  entire concept and need of mass animal agriculture. The next 10 - 15 years will be fascinating. 

Ok veganism rant done, back to the recipe. I added some lentils to this sauce. They kind of helped thicken it up and gave me the consistency I was after. I added a bit of smoked paprika when I was tasting and thinking it was missing...something. Good choice. My other do not leave out of this recipe suggestions...are the toasty garlic panko crumbs to garnish on top, and a little sprinkle of chile flakes. I really really think that bit of added heat rounded it all out. The only thing I DIDN'T add to this sauce that would make it even better, is some red wine. The liquore stores just shut down in PEI for how long I don't know due to Covid 19. I have 4 bottles of wine and there is no way I'm cooking with any of it ha! They are tucked away for emergency wine consumption. 

I used a bit of my "5 minute sundried tomato sauce" in this recipe. I keep it in my fridge to add flavour to all sorts of things. You could probably get away with leaving it out but it really is a great condiment. I'll link to the recipe below.

Vegan Bolognese with Beyond Meat & Lentils

•  2 onios, minced​
•  2 ribs celery, small dice
•  10 cloves garlic
•  couple pinches chile flakes
•  couple pinches raw brown sugar
•  2 x  28 oz cans whole tomatoes
•  450 g mushrooms, sliced
•  2 x beyond meat burger patties 
•  2 x beyond meat sausages
•  3 tbsp tomato paste
•  2 -3 tbsp. sundried tomato sauce (see link to recipe below)
•  4 tsp dried oregano
•  1 tsp dried thyme
•  1 tbsp smoked paprika
•  1/2 cup dried lentils, cooked and strained
•  garlic panko crumbs (see recipe below) & chopped parsley to garnish 

Method:

1. Sauté onions, celery & garlic in a bit of veg oil in a large pot. Add mushrooms & chile flakes part way, I try and get some brown colour on everything. Season with salt and pepper
2. Add in beyond meat, I just break it all into pieces with my hands. Also add in a bit more veg oil if necessary. Cook stirring it around breaking it into smaller pieces for 5 minutes or so
3. Add in cans of tomato, and add 2 cans worth of water. I use the back of my wooden spoon to smoosh the tomatoes against side of pot. You could use diced tomatoes but I like how chunky the whole ones stay. Bring to a simmer
4.  Add in tomato paste, sundried tomato sauce & spices. 
5.  I let this simmer for a long time. It's not something I ever put a time to. I'll add a bit more water if needed. It's a make in the morning and putter around the house kind of recipe. I wouldn't make this at 5 o'clock for dinner same day, you could. But it won't be as delicious. Season with salt and pepper to taste
6.  Add in lentils towards the end. I don't worry about them keeping a firm texture, they help bulk and thicken the sauce a bit. 
7.  Serve with pasta or cooked cabbage. Sprinkle with lots of toasted panko crumbs, cracked pepper, a sprinkle of chile flakes and fresh chopped parsley. 

Garlic Panko Crumbs

Ingredients: 

•  1 cup panko crumbs
•  3 tbsp good fruity olive oil
•  1-2 cloves minced garlic​

Method:

1.  In a non stick pan add all ingredients. 
2.  Over medium heat stir it all around for 3 - 5 minutes until golden. 
3.  Store in a Tupperware container in the fridge. 

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Sundried Tomato Sauce