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Vegan Bolognese Sauce Recipe (With Lentils)
Ingredients
  • 1 tbsp oil
  • 1 medium onion finely diced
  • 1 medium ( 52 g) stalk celery finely diced (½ cup)
  • 10 oz fresh ( 280 g) mushrooms finely diced (or 1 oz dried)
  • 2 medium ( 200 g) carrots finely grated
  • 4 cloves garlic finely minced or crushed
  • 2 tsp Italian seasoning or use 1 tsp each of dried oregano and basil
  • 1 tsp onion powder
  • 1 tsp coconut sugar or sweetener of choice
  • Pinch of red pepper flakes or to taste
  • Salt and black pepper to taste
  • ⅓ cup ( 80 ml) red wine or use more vegetable broth
  • 3 cups ( 750 g) crushed tomatoes or marinara sauce or tomato sauce
  • 2 cups ( 480 ml) vegetable broth
  • 1 bay leaf
  • 1 cup ( 200 g) dry lentils I used brown, soaked
  • 1 tbsp soy sauce gluten-free if needed or tamari
  • 1 tbsp balsamic vinegar
  • ½ cup ( 120 ml) plant-based milk
  • 1 tsp cornstarch
  • 8 oz ( 225 g) spaghetti gluten-free if needed or pasta of choice
  • Vegan parmesan or nutritonal yeast to garnish (optional)
Steps
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