Vegan Bolognese

elavegan.com

BELLA

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)

Directions at elavegan.com

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