Vegan Lentil Bolognese

1. Soak Lentils:
   • If using green or brown lentils, soak them in lukewarm water for better digestion and faster cooking (optional).
2. Sauté Vegetables:
   • Heat oil in a large pan over medium heat. Add diced onion, celery, mushrooms, and grated carrots. Sauté for 3-4 minutes until softened.
   • Add minced garlic, Italian seasoning, onion powder, coconut sugar, red pepper flakes, salt, and black pepper. Sauté for another minute, stirring frequently.
3. Deglaze and Add Base Ingredients:
   • Pour in red wine (or vegetable broth) to deglaze the pan, cooking for a couple of minutes.
   • Add crushed tomatoes, vegetable broth, bay leaf, and soaked lentils. Stir to combine.
4. Simmer:
   • Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until lentils are tender, stirring occasionally.
5. Cook Pasta:
   • While the sauce is simmering, cook your pasta according to package instructions. Drain and set aside.
6. Enhance Flavor:
   • Stir in soy sauce and balsamic vinegar once lentils are cooked.
7. Thicken Sauce:
   • Mix plant-based milk and cornstarch in a small bowl to create a slurry. Pour the slurry into the sauce, stirring until thickened.
8. Serve:
   • Remove bay leaf. Serve the lentil Bolognese over cooked pasta, garnished with vegan parmesan or nutritional yeast if desired.

Nutritional Information (per serving):

• Calories: 320
• Protein: 14g
• Carbohydrates: 45g
• Dietary Fiber: 12g
• Sugars: 8g
• Fat: 8g
• Saturated Fat: 1g
• Sodium: 600mg
• Potassium: 800mg

Enjoy your hearty and nutritious Vegan Lentil Bolognese!