Submitted by members of Saint Paul the Apostle Parish NYC Laudato Si Team

COOKING CORNER – Saving the Planet One Meal at a Time Recipe # 1

From Parishioner Elizabeth Sullivan

Not a vegan or maybe not quite ready to adopt plant-based meals every day for you and your family? We can relate as many have yet to fully convert to meatless recipes. Meatless Mondays are an easy place to start (or pick any day of the week) to help make a difference and have an impact on the environment. And with this weekend being the unofficial start of summer eating a little lighter just may work out.

Here’s a tasty, hearty vegan recipe, that can easily be substituted, for the comfort of classic pasta bolognese, with meaty mushrooms and lentils providing protein, fiber, and other nutrients. Feel free to check out some of the store-prepared shortcuts and modify this recipe as you wish. Lentil Bolognese can be prepared/assembled ahead and served over pasta, rice, as a chunky warm or cold soup, or even over a potato.  Most of the ingredients can be purchased for around $10 and will yield Four Servings. 

Vegan Lentil Bolognese (from The Healthy Girl Kitchen)

Ingredients:

– 1 lb. box Pasta (feel free to check out: Trader Joe’s brown rice quinoa pasta)

– 1 25 oz jar Marinara Sauce (feel free to check out: Trader Joe’s organic low fat tomato basil marinara or Whole Foods 365 (store brand) oil-free marinara or a sauce of your choice) 

– 1   8-10oz container White Button Mushrooms or any variety you prefer 

– 1 large Zucchini or other veggie you prefer

– 2.5 cups cooked French Lentils- (feel free to check out: Trader Joe’s pre-cooked in a vacuum-sealed container in the produce section as a time saver)

– 4 cloves Garlic 

– Salt + pepper to taste 

– Flat leaf parsley for garnish 

– Vegan Parmesan 

Instructions

1. Boil water and add the pasta.  Follow the box instructions and strain when it’s done.     Rinse the pasta if you buy gluten-free. 
2. While the pasta cooks, dice the zucchini, garlic and mushrooms small and add into a                               large non-stick pan. Sauté in their own waters until cooked and reduced (about 5-10 minutes).

• Once the veggies are cooked, add the cooked lentils and entire jar of marinara into the pan. Add salt and pepper to taste. Stir until combined. 

Add a lid to the pan with sauce and simmer on low for about 10-15 minutes. 
Top your pasta with the sauce and enjoy! Sprinkle on some vegan parmesan if you want!

 Pour unused portions into jars and store in the refrigerator for three or four days. (Meat sauces are recommended to be re-used in two days’ time once stored in the refrigerator.) *

*from Microsoft Edge Copilot: “Spaghetti sauce can typically be stored in the refrigerator for 3 to 4 days. If you want to keep it longer, consider freezing it – it can last up to 3 to 4 months in the freezer. Remember to use airtight containers to prevent freezer burn! 🍝❄️”

If you give this recipe a try, we would love to hear from you!

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