Vegan Lentil Bolognese

myketoweb.co

Erika

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, 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 nutritional yeast, to garnish (optional)

Directions at myketoweb.co

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer