Soured Red Cabbage, Shiitake Mushrooms and Brown Lentil Bolognese

[Alberta Louise]

Soured Red Cabbage, Shiitake Mushrooms and Brown Lentil Bolognese

Serves 4

½ medium red cabbage, finely cut

2 cans brown lentils

1 large red onion, diced

6 small garlic cloves, crushed

¼ Lemon juice (the acid) to sour the red cabbage

Extra virgin olive oil or grapeseed oil

8 fresh shiitake mushrooms

3 tbsp tomato paste

1 cup of textured soy protein

1 tsp powder chilli powder

1 tsp cayenne powder

1 tsp mixed spice powder

½ bunch fresh flat-leaf parsley, as garnish

Salt and pepper to taste

Nutritional Yeast as parmesan cheese alternate on top

Instructions:

Sour the boiled red cabbage with lemon juice. Add the shiitake mushrooms. After 30 minutes add the lentils and spices, garlic and tomato paste. Salt to taste. Add more water if necessary.

Add the textured soy protein after 20 minutes of cooking and top up with water if necessary. Add a splash of Olive oil or Grapeseed oil then simmer. Cook down the fluid to Bolognese consistency.

When ready garnish with flat-leaf parsley, Nutritional Yeast as a parmesan alternate and season to taste