Penne with eggplant-lentil "Bolognese" sauce from Forks Over Knives: Flavor! : Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day (page 248) by Brian Wendel and Darshana Thacker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute another shape of whole-grain pasta for whole grain penne pasta, and nutritional yeast for the book's "Cashew chickpea cheese" called for in this recipe, which must be frozen in advance.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.