Description
A lentil & minced veggie “meat” cooked in a pumpkin marinara sauce. This recipe uses an instant pot but there will be stovetop directions below as well.
Ingredients
Sauce:
- 2 carrots, minced (I did mine in a food processor)
- 1/2 onion, minced (I did mine in a food processor)
- 1 cup sliced mushrooms, minced (I did mine in a food processorÂ
- 3 cloves garlic, minced
- 2 tbsp oil
- 2 cups veggie brothÂ
- 3/4 cup dry brown lentils
- 1 cup store-bought marinara sauce
- 1 cup pumpkin puree
- 1/2 cup nondairy milkÂ
- Pinch of salt
Spaghetti:
- 400g dry spaghetti
Instructions
Instant Pot:
- Add oil to pot. Click the “saute” button and let it heat up a few minutes. Add the minced veggies, onion and garlic, and cook about 5 minutes, until carrots have softened.
- Turn Instant Pot off. Add the rest of the sauce ingredients and stir.
- Using the “manual” mode, or whatever the high pressure mode is called on your pot, set it to cook on high for 16 minutes.
- Meanwhile, in a large pot, cook the spaghetti according to package directions. Drain and set aside.
- When the sauce has finished cooking, release the steam, then stir. Add cooked spaghetti and stir to combine. Serve.
Stovetop:
- To a large pot on medium heat, add oil, minced onion, garlic and veggies and cook for 5 minutes, until carrot has softened.
- Add the rest of the sauce ingredients, stir, and bring to a simmer. Cover and simmer 40 minutes, or until lentils are tender.
- Meanwhile, cook spaghetti according to package directions. Drain and set aside.
- Add cooked spaghetti to finished sauce and stir to combine. Serve.