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Vegan Bolognese
Ingredients
Scale
- 1 cup uncooked lentils
- 1 tbsp veggie base
- 1 tbsp tomato paste
- 1 splash balsamic vinegar
- 1–1 1/2 cup water
- 8 cremini mushrooms (chopped)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 1/4 red onion (diced)
- 6 cloves garlic (minced)
- 1/4 cup walnuts (chopped)
- 1 tsp oil salt & pepper
- 1 tsp dried Italian herbs
- 2 1/2 cups crushed tomatoes
- 2–3 bay leaves
Instructions
- Rinse lentils in large stock pot. Add veggie base, tomato paste, balsamic vinegar, and water. Bring to boil and simmer until liquid is all evaporated.
- In the meantime, saute veggies and walnuts with a little oil, salt, pepper, and Italian herbs. Add to pot of lentils (once all water has been evaporated) and stir.
- Add tomatoes, more salt and pepper, and bay leaves. Bring to boil and then let simmer for 30-35 minutes, until lentils are completely cooked.
- Enjoy with pasta, bread, rice, or by itself!
