Category: lentil

Vegan "Meat" Sauce with Lentils

I got 99 posts, but a meat sauce ain’t one! (Well, until now!)

You guys! This is my 99th post! Are you as excited as I am? Well, you should be. Because this is by far the best of the best. I mean, this is some real stick-to-your-ribs, blow-your-socks-off, even-ravenous-carnivores-will-love-it saucy sauce. Even my boyfriend, the lover of all things meat, declared this sauce to be “so meaty!”

Do you need any more reasons to make this right now? Really? Alright. Here are 10 reasons you should make this sauce: It’s hearty. It’s tasty. It’s spicy. It’s easy. It’s healthy. It’s vegan. Low sodium. Soy-free. Gluten-free. No added sugar. And, for all of those worried about protein intake, it’s an excellent source of the good stuff!

Serious winning all around.

One of my favourite things about this sauce is how quick and easy the process is. Chop up your ingredients, toss ’em into your slow cooker, set it, and forget it! Let your kitchen, and your house, smell like you’ve been slaving over the stove all day (when really, you’ve just been doing other important things, like catching up on some Netflix.)

Ok, ok. I’ll spare you more blab and just get right to the recipe – so that you can get right to it and cook!

Hearty Vegan Slow Cooked “Meat” Sauce
with lentils, olives, and sun-dried tomatoes
a.k.a AWESOME SAUCE
an original recipe by allison sklar

ingredients
1 medium red onion, diced
3 cloves garlic, minced
1/3 cup brown or green lentils (dried)
1 large can no-salt-added diced tomatoes with liquid
1/4 cup chopped sun-dried tomatoes
1/3 cup chopped pitted mammoth green olives
2 tbsp olive oil
2 small green chile peppers (or more, if you like a spicy sauce!)
1 tbsp Jamaican jerk seasoning mix (or a mix 1/2 tbsp paprika (not smoked), and 1/2 tbsp herbes de province)

method
Mix all ingredients together in slow cooker. Set on high for 3 hours. Remove lid, stir. If you notice it is starting to become too dry, add a few tbsp of water until desired consistency is reached. Return lid to pot and continue to cook for another 3 to 4 hours. Lentils will be tender and sauce will darken in colour.

Ways to serve it

  • On top of pasta
  • Mixed in with rice
  • On bread (as bruschetta)
  • With a spoon




Spice Up Your Life (Spicy Lentil Stew)

So I’ve had this can of chiles that’s been sitting in my pantry since Thanksgiving weekend. “Use us! Use us,”¬†They would chirp every once in a while, while I re-arranged my cabinets. I bought them on a whim, not quite sure what I was going to use them for, nor quite sure what they would even taste like. They’ve made the move from shelf to shelf, to the front, to the back, to the left… alright, before I get all Beyonce up in here… they’ve basically been the most challenging food item I’ve ever bought.

But why? I love the addition of chile peppers in soups, stews, and especially in Indian meals, which I’ve grown an intense fondness for in recent months. So what was holding me back from tossing the contents of this little can into my own cooking? I’ll never really know. Perhaps it was fear that they would be too… (insert unpleasantry here). Too hot. Too bland. Too processed. Too tinny. Too salty. However, much to my delight, they aren’t any of those things! These little babies are the secret ingredient in the best-lentils-I’ve-ever-made, and they will possibly serve as the hidden gem in the meals I’ll be making in the chilly days to come.

So, without further adieu, here’s a dish that will warm you on a wintery evening: a combination of hearty lentils to fill you up, sweet bell peppers and earthy greens to add some balance, and smoky heat to warm your soul. Pairs perfectly with a pint of stout, dark or amber ale, or, compliment it nicely by sipping on some smoky whiskey between bites.

(Best Ever) Spicy Lentil Stew
oh hey! it’s vegan! – an original recipe by allison sklar

what you’ll need
2 whole chiles in adobo sauce, diced
1 tsp of adobo sauce ( ^ from can)
1 cup brown lentils, soaked (not canned)
1/4 cup fresh cilantro, chopped
1 large bell pepper, diced
1 cup spinach*, chopped
3/4 cup vegetable broth (or ale)
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp smoked paprika
1/2 tsp salt

*note: you may substitute kale or collard greens for a more earthy flavour.

how to do it
Preheat oven to 350F. Combine lentils, spinach, cilantro and bell pepper in a casserole dish. Toss with spices and adobo sauce. Pour broth over the entire mixture. Cook, uncovered, for 45 minutes, stirring once, about half way. Best served over cooked basmati rice with a dollop of yogourt. Garnish with fresh cilantro and a pinch of smoked paprika.