*Recipe for Vegans, Pescatarians, and Blood Type A*
1 lb. jovial gluten free pasta 1/2 cup red onion diced
3 garlic cloves minced
1 cup white mushrooms diced 1 tbsp Italian seasoning
1 tsp to 2 tsp red pepper flakes
Seasoning salts to taste - Himalayan salt, Berbere seasoning, turmeric, cayenne pepper, garlic power, onion powder
14 oz. fire roasted diced tomatoes*
4 to 5 roasted red peppers
1 cup lentils (red or tri-colored) rinsed 2 cups water
*Blood Type A’s should omit tomatoes from this recipe
❖ Cook the pasta over the stove as you normally would.
❖ In a large skillet, combine the onion, garlic, mushrooms, oregano, red pepper, salt and pepper, along with 1 to 2 tbsp grapeseed oil and sauté for 3-5 minutes until the onion and mushrooms are soft.
❖ In a separate pot, add 1 cups of lentils with the 2 cups of boiling water. Boil for 1 minute. Then cover the pot and simmer for 18 to 25 minutes or until lentils are cooked, stirring occasionally.
❖ Next, blend the roasted red peppers in a vitamix, blender, or food processor with a few drops of grapeseed oil. Blend to smooth. Add back to the pot with the mushroom mixture and season with seasonings. Stir in cooked lentils and water. Add additional seasonings if desired. Add herbed goat cheese for extra flavor or miyokos herbed vegan cheese. Optional: Chopped basil can be used as a garnish or for extra flavor.
❖ Serve lentil bolognese over pasta.
- Optional: You can use chickpeas or shrimp instead of lentils. Add cooked shrimp to sauce.