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Vegan Bolognese

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Author: Joanne Molinaro | The Korean Vegan


  • 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


  • 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!
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