Vegan Lentil Bolognese

Vegan Lentil Bolognese

Vegan Lentil Bolognese, a plant-based twist on the classic Italian favorite, embodies the essence of hearty, comforting cuisine while celebrating the versatility and nutritional benefits of lentils. This wholesome dish is a testament to the creative possibilities of vegan cooking, showcasing how simple, wholesome ingredients can come together to create a satisfying and flavorful meal.

Ingredients:

• 1 tbsp oil
• 1 medium onion, finely diced
• 1 stalk celery, finely diced (1/2 cup)
• 10 oz fresh mushrooms, finely diced
• 2 medium carrots, finely grated
• 4 cloves garlic, finely minced
• 2 tsp Italian seasoning (or 1 tsp each dried oregano and basil)
• 1 tsp onion powder
• 1 tsp coconut sugar (or sweetener of choice)
• Pinch of red pepper flakes, to taste
• Salt and black pepper, to taste
• 1/3 cup red wine (or more vegetable broth)
• 3 cups crushed tomatoes (or marinara sauce or tomato sauce)
• 2 cups vegetable broth
• 1 bay leaf
• 1 cup dry lentils (brown or green, soaked)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp balsamic vinegar
• 1/2 cup plant-based milk
• 1 tsp cornstarch
• 8 oz spaghetti (or pasta of choice, gluten-free if needed)
• Vegan parmesan or nutritional yeast, to garnish (optional)

Instructions:

CONTINUED ON THE NEXT PAGE