Chinese Spaghetti Sauce

This is a sauce I grew up making with my mom. We made it with ground pork. This version is vegan using walnuts, lentils and quinoa - more protein and less saturated fat! I hope you enjoy it as much as I do.

2 T avocado oil

2 T muun chi fermented roots

1 c chopped onions

3 crushed garlic

1 c cooked lentils

1 c chopped walnuts

1 c coooed quinoa

2 T coconut aminos

1/2 c muun chi almond butter dressing

1 c chopped bok choy roughly chopped

1/4 c tomato paste

Make the veggie protein crumble by mixing the lentils, walnuts and quince. Set aside.

Warm the oil and add onions, garlic and fermented roots.

Sauté til tender.

Add the lentil mixture. Stir to combine.

Add the coconut aminos, almond butter dressing, tomatopaste and bok choy.

Try serving this sauce over your favorite spaghetti or zoodles. If you have a flatbread you like, try making a easy vegan pizza. This sauce may also be used in a find Asian taco or lettuce wrap.

Packed with protein and fiber, your gut will love it!

Enjoy!

M