Nona’s Finest Lentil “Meat” Sauce with Vegan Parm

Part of my old job was helping people who had been in awful car accidents, get their lives back. Sometimes that meant doing physical rehab with them. And sometimes that meant making pasta.

I worked with two different Italian Nona’s at my old job. TWO. And you bet I made pasta with both of them! Because let’s be honest, making pasta for her children and grandchildren is life to a Nona, right? Absolutely.

So two Nona’s in two separate cities, and both of these Nona’s made their pasta sauce in almost the exact same way. The way i’m going to show you in this recipe. I remember being so excited to learn from them. I also remember thinking how complex it must be. A real Nona showing me the secrets. The tricks of the trade. I figured their had to be some long process to making nona-approved pasta sauce. Like how making fresh pasta is a whole process.

Turns out it’s actually really easy.

There are only 6 ingredients needed to make this pasta sauce. 6, simple ingredients. And the process itself is about 30minutes long. Perfect right? It can be made on it’s own just the sauce, or with the addition of a protein.

The only concern that both these Nona’s had about my protein was that I was vegan. (Read the following in an Italian accent please), “Whatta you mean you don’t hava sausage or a meat-a-balls?! Whatta you put in the sauce then Meleesa?! What about the cheeeese?!”

They did make a fair point – pasta is delicious, but what about the protein? And one cannot deny the deliciousness that cheese brings to any pasta dish. To make this meal truly complete, a protein component would be ideal.

So I made it my mission to turn this pasta sauce in to one that would be Nona-approved, vegan, gluten-free and delicious.

I got the idea for the protein from Minimalist Baker and her awesome spicy lentil meat sauce recipe. Turns out lentils make a really great ground beef substitute. They are super high in protein, and quick and easy to make. They are also nice and neutral tasting. I also adapted the Vegan Parm recipe from her as well – just 3 simple ingredients and you’re on your way!

This pasta is delicious, nutritious, and completely vegan and gluten free. The other great thing is that you can modify it to suit your needs! You can add vegetables like mushrooms, peppers, carrots, peas, spinach (I really could go on but I wont) and it only lends to the flavour and nutrition of the dish. You can spice it up, or keep it simple. It’s such a great recipe to use as a base.

As for the pasta itself, I have been buying brown rice pasta from Ambrosia in Thornhill, and I have to say they have the absolute best prices. So if you’re in the GTA area, I would highly suggest going there. They also have the best prices on organic jar’s of tomato sauce! I use Gigi’s and it’s been awesome!

I hope you enjoy. Let me know what you think and comment below!

Print Recipe

Nona's Finest Lentil "Meat" Sauce with Vegan Parm

Cook Time

30 minutes

Servings

people

Ingredients

Pasta & Sauce

• 1 whole onion chopped
• 2-3 cloves garlic diced
• 2-3 tbsp Extra Virgin Olive Oil
• 1 jar organic strained tomatoes
• 2 tbsp coconut sugar
• salt and pepper to taste
• 1/4 cup washed red lentils
• 1 1/2 cup water
• 2 cups brown rice pasta

Vegan Parm

• 3/4 cup almonds
• 1/4 cup nutritional yeast
• 3/4 tsp himalayan salt

Cook Time 30 minutes Servings people Ingredients Pasta & Sauce 1 whole onion chopped 2-3 cloves garlic diced 2-3 tbsp Extra Virgin Olive Oil 1 jar organic strained tomatoes 2 tbsp coconut sugar salt and pepper to taste 1/4 cup washed red lentils 1 1/2 cup water 2 cups brown rice pasta Vegan Parm 3/4 cup almonds 1/4 cup nutritional yeast 3/4 tsp himalayan salt

Instructions

1. Add the onion, garlic, and olive oil to a pan over medium heat. Let them sauté until translucent.
2. Add in the strained tomatoes, and coconut sugar. Turn down to low heat and let simmer for 20 minutes. You can put about 1/4 cup of water in the jar of strained tomatoes and swish it around to get any excess sauce!
3. Meanwhile, add your washed lentils with water into a pot over medium/high heat. Bring to a boil and reduce to medium/low heat for about 20 minutes or until Al Dente. If there is some excess water in the lentils that is ok. Add them to the pasta sauce.
4. Taste sauce and add salt, pepper and coconut sugar as per your taste buds.
5. Boil a pot of water, and add in your brown rice pasta. I find all rice pasta's to be a little different, so follow the instructions on the back of your package for best results.

Vegan Parm

1. Add all ingredients into a high speed blender, or food processor and blend on medium until finely ground.

Recipe Notes

You can top this pasta sauce with chili flakes and oregano like my husband does, or keep it simple like me and just as some parm.

Share this Recipe