Ingredients
- 1 package Akua Kelp Noodles
- 1/2 cup French (Beluga) lentils, rinsed
- ¼ cup raw walnuts (or cashews), soaked for at least 2 hours
- ¾ cup filtered water
- 1 lb cremini or shiitake mushrooms, stems removed
- 4 tablespoons olive oil - 1 small yellow onion, small dice
- 1 tablespoon chili flakes
- 1 tablespoon dried oregano
- 6 cloves garlic, minced
- 1 bay leaf
- 2 medium roasted beets, any color, small dice
- sea salt and ground black pepper, to taste
- 1 tablespoon light miso (I used chickpea)
- 3 tablespoons tomato paste
- ½ cup red wine
- 24 ounces tomato sauce
- 1 cup flat leaf parsley, chopped
- 2-4 tablespoons truffle oil (optional)
- 1/4 cup fresh thyme or oregano leaves (optional)
- 2 tablespoons tamari soy sauce (optional)
- Smoked salt or liquid smoke are great in this, if you have them on-hand
Directions:
- Rehydrate Kelp Pasta and put to the side
- Over medium-high heat, add olive oil into pot
- When it starts sizzling, add onion
- Once the onions are translucent, add in red chili flakes, oregano, and garlic
- After it’s all integrated, add in beets and bay leaf
- Mix together and let cook for 5 minutes
- Add in shiitake mushrooms
- Add salt and pepper
- Turn heat down to medium-low and cook for 8 minutes
- Add lentils, miso, tomato paste, tomato, and red wine
- Let cook for a few minutes
- Add walnut milk and mix through until whole pan has a creamy consistency
- Add in Kelp Pasta and parsley
- Plate and top with truffle oil, large grain salt, and tarragon
More recommended Products
Skip product sliderThe Last Bundle
AKUA's "The Last Bundle" includes: Six 2-PKs of our Chili Sesame and Lemon & Herb flavors, and four boxes of our SpongeBob mini-burgers, for a total of 16 boxes, 24 full sized patties, and 16 mini-burgers!
On back order
Pre-order
