Savory Vegan Lentil Mushroom Bolognese
Ingredients
- 1 large yellow onion
- a little olive oil or broth
- 2 medium carrots
- 1 celery stalk
- 16 oz white or cremini mushrooms
- 1/2 cup veggie broth
- 3 minced garlic cloves
- 1/4 cup tomato paste
- 1 28-oz can diced tomatoes
- 2 cups veggie broth
- 1 cup dried brown lentils
- 1/2 tsp baking soda
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- maple syrup
- balsamic vinegar
- salt
- black pepper
Preparation
In a large skillet, sauté the onion in olive oil or broth until translucent, about 5 minutes.
Add carrots, celery, and mushrooms and sauté until mushrooms release liquid and brown, adding more broth or oil if needed.
Use 1/2 cup veggie broth to deglaze skillet, scraping browned bits from sides and bottom.
Add minced garlic and sauté for another 30 seconds.
Add tomato paste, diced tomatoes, 2 cups veggie broth, lentils, baking soda, and dried herbs; bring to a boil.
Reduce heat and simmer for about 30 minutes until sauce thickens and lentils are cooked, using more veggie broth if needed.
Add maple syrup, balsamic vinegar, salt, and black pepper to taste