Prep Time: 25 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 4 Servings
Oh, my! This Vegan Bolognese is super legit! Try this recipe now and I promise you that it will be worth all your time and effort! Feel free to add more ingredients if you prefer. Have a beautiful day, friends. Enjoy!
Ingredients:
1 tablespoon oil
1 medium onion finely diced
1 medium (52 g) stalk celery finely diced (½ cup)
10 ounces fresh (280 g) mushrooms finely diced (or 1 ounces dried)
2 medium (200 g) carrots finely grated
4 cloves garlic finely minced or crushed
2 teaspoons Italian seasoning or use 1 tsp each of dried oregano and basil
1 teaspoon onion powder
1 teaspoon coconut sugar or sweetener of choice
Pinch of red pepper flakes or to taste
Salt and black pepper to taste
⅓ c (80 ml) red wine or use more vegetable broth
3 c (750 g) crushed tomatoes or marinara sauce or tomato sauce
2 c (480 ml) vegetable broth
1 bay leaf
1 c (200 g) dry lentils I used brown, soaked
1 tablespoon soy sauce gluten-free if needed or tamari
1 tablespoon balsamic vinegar
½ c (120 ml) plant-based milk
1 teaspoon cornstarch
8 ounces (225 g) spaghetti gluten-free if needed or pasta of choice
Vegan parmesan or nutritional yeast to garnish (optional)
Directions:
Place a pan on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the onion, mushrooms, carrots, and celery. Sauté until soft.
Add the garlic, all spices, and sweetener. Sauté until aromatic.
Add the crushed tomatoes, red wine, bay leaf, lentils, and vegetable broth. Stir until well blended.
Allow the mixture to boil, then reduce the heat to low and simmer for about 20 minutes or until done.
Refer to the directions provided on the pasta package on how to cook it. Drain and rinse with cold water to stop the cooking process.
In a mixing bowl, add the soy sauce, balsamic vinegar, milk, and cornstarch. Stir until well mixed, then pour it into the pan.
Add more seasonings if needed.
Serve over pasta and top each with a generous amount of vegan Parmesan cheese on top.
Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days.
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