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.
INGREDIENTS
- 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
INSTRUCTIONS
- Blend soaked cashews in water until creamy. Set aside
- Blitz tomatoes in blender until course and chunky. Set aside
- 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
- Add the wine and cook for an additional 2 minutes until the alcohol has evaporated
- Add tomatoes, stirring to combine. Bring to a boil then reduce to a simmer for about 60-90 minutes. Stirring frequently until thick
- Remove from heat and stir in the cashew cream well
- Check and adjust seasoning and add basil
- Serve immediately on your favourite pasta, spiralized vegetable noodles, or store in the fridge for the next 3 days
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