Bol-O-Noodies Sauce

Where was this meal when we were kids? Hands down, the Bol-O-Noodies is our favourite dish of the winter menu. Not only is it a fun name to say, the Bol-O-Noodies is best known for its full flavour, aroma, nutrients, and veggies.


  • 1/4 c. olive oil
  • 3 tbsp vegan butter
  • 3 stalks of celery, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 medium red onion, finely chopped
  • 1 c. carrot, peeled & grated
  • 3 cloves of garlic, minced
  • 1/2 can canned tomatoes, blitzed
  • 1/2 tsp ground nutmeg
  • 1 tsp chili flakes
  • 1/2 tsp fennel seeds
  • 3/4 c. red wine
  • 1/2 c. black lentils
  • 4 basil leaves
  • 1 c. cashews, soaked
  • 1 1/2 c. water


  1. Blend soaked cashews in water until creamy. Set aside
  2. Blitz tomatoes in blender until course and chunky. Set aside
  3. In a large pot, heat olive oil and vegan butter. Once butter has melted, add onions, carrots, and celery. Sauté for 2 minutes then add garlic, nutmeg, chili flakes, and fennel seeds. Cook for 5 minutes
  4. Add the wine and cook for an additional 2 minutes until the alcohol has evaporated
  5. Add tomatoes, stirring to combine. Bring to a boil then reduce to a simmer for about 60-90 minutes. Stirring frequently until thick
  6. Remove from heat and stir in the cashew cream well
  7. Check and adjust seasoning and add basil
  8. Serve immediately on your favourite pasta, spiralized vegetable noodles, or store in the fridge for the next 3 days

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