1/2 pound mushrooms (pick your favorite, diced finely)
1/2 cup cooked brown lentils
2 Tbsp walnuts, finely chopped
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
2 tsp chopped fresh sage
1 tsp chopped fresh thyme leaves
1/4 cup white wine
1 bay leaf
1 Tbsp miso
4 Tbsp tomato paste
1 cup vegetable stock
15 oz can tomato sauce
1/4 cup milkadamia Unsweetened Milk
2 Tbsp nutritional yeast
Grated vegan parmesan cheese
Melt Buttery Spread in a Dutch oven (or medium pan) over low heat. Add the garlic, onion, carrot, celery and eggplant. Sauté for roughly 5 minutes until softened. Add mushrooms and continue to stir for another 5 minutes. Add lentils and walnuts, and cook for another 5 minutes while stirring.
Add the wine and bay leaf; scrape any bits stuck on the bottom of the pot. Cook and stir for 5 minutes, until the wine has evaporated.
Add the tomato paste and miso. Cook and stir for about 3-5 minutes. Add the vegetable stock, tomato sauce, milk and nutritional yeast. Return sauce to a simmer, reduce to low heat and cover the saucepan. Cook another 20-30 minutes.
Serve sauce over your favorite pasta (regular or gluten-free) top with garnishes.