Vegan Bolognese

kathysvegankitchen.com

Carol

1 white onion diced yield 1 cup)

3 cloves garlic minced

1 cup diced carrots

1 cup diced celery

16 ounces mushrooms chopped

2 ½ cups cooked brown lentils I used Trader Joes steamed lentils

26.46 ounces Pomi Chopped tomatoes or diced tomatoes of choice

1 cup dry red wine I used Merlot

½ teaspoon chili flakes red pepper flakes

2 teaspoons vegan Worcestershire Sauce

1 Tablespoon Italian Seasoning

subheading: Other Ingredients:

16 ounces whole-grain spaghetti or pasta of choice ( I used 12 ounces for 6 servings and froze the rest of the sauce)

¾ cup unsweetened unflavored oat milk (or plant milk of choice)

¼ cup nutritional yeast

Parsley garnish

Vegan parmesan cheese optional

Directions at kathysvegankitchen.com

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