Black Bean Bolognese

Black Bean Bolognese

By Debbie Adler

Serves 4

Must Have

1 (8 ounce) package bean or lentil pasta

2 tablespoons coconut aminos (or low-sodium soy sauce)

2 cloves garlic, minced

1 tablespoon cacao powder

1 tablespoon tomato paste

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 cup cremini mushrooms, sliced

2 celery stalks, sliced

1 carrot, sliced
3 cups chopped broccoli

1 (28 ounce) can chopped tomatoes with juice

1 (15 ounce) can black beans

1 cup low-sodium vegetable broth

Must Do

1.     Cook the pasta according to package instructions. Drain and rinse with cold water.

2.     Heat the coconut aminos and garlic in a large sauté pan over medium heat and stir until fragrant, about 1 minute.

3.     Add the cocao powder, tomato paste, cumin, smoked paprika, oregano, mushrooms, celery, carrots and broccoli, stirring occasionally, until the broccoli turns bright green and the vegetables are slightly tender, about 3 minutes.

4.     To make the sauce, add the chopped tomatoes, black beans and vegetable broth.

5.     Increase the heat to boiling, then turn down the heat and cook for about ten minutes.

6.     Add the paste, stir to combine and serve.

Serving size: 1 serving CALORIES 300; TOTAL FAT 0.5g; PROTEIN 9.3g; CHOLESTEROL
0.0g; SODIUM 180mg; FIBER 3.1g; SUGARS 2.1g; TOTAL CARBOHYDRATE 44.5g