Lentil Bolognese with Cashew Parmesan

Ingredients

• 1 brown onion, finely diced
• 2 cloves of garlic, minced
• 2 carrots, diced
• a couple of ribs of celery, diced
• oil to sauté the vegetables in
• 1 x 810g (28oz) tin of diced tomatoes
• 1 cup water
• 1-2 cups of cooked lentils depending on how thick you like it (I like to use green, but brown work well. You can use tinned or fresh)
• 1 tsp rice malt syrup or maple syrup
• salt + pepper
• optional stock cube – I occasionally add a vegan ‘beef style’ stock cube which makes it much richer in flavour
• dried herbs (e.g oregano, bay leaves, parsley)
• a small handful of walnuts (mine was 40g or 1.5oz)
• 1/2 cup raw cashew nuts
• 2 tsp nutritional yeast
• a pinch of salt