Vegan BOLOGNESE Sauce Recipe: Easy Lentil Bolognese

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This Vegan Bolognese is a hearty and flavorful dish that’s easy to toss together. Made with your run of the mill pantry items, this savory sauce is composed of simple ingredients. A dinner dish bursting with flavor and chock-full of vegetables, for one very satisfying meal.

📖 My cookbook "Simple and Delicious Vegan" is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years!

Ingredients:

1 tbsp oil
1 medium onion finely diced
1 medium (52 g) stalk celery finely diced (1/2 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
1/3 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
1/2 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)

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I have been cooking this one for several times, really loving the taste and all ingredients! Also, great meal to prepare for meat eaters (they don't even recognise meat is missing) :)

anamarija