Vegan Lentil Bolognese Pasta
Ingredients
- Red lentils: 1 C
- Scallions: 3
- Celery: 1 stick
- Bay leaf: 1
- Balsamic vinegar: 1/2 Tbsp
- Xylitol: 1 Tbsp
- Cherry Tomatoes: 1C
- Pepper: 1 large
- Tinned tomato: 1 tin
- Smoked paprika: 1 Tbsp
- Pepper: 2 t
- Garlic powder: 2 t
- Italian herbs: 1 1/2 Tbsp
- Liquid aminos or tamari: 1 Tbsp
- Red wine: 1/4 cup
- Water: 1 cup
- Vegan butter: 1 Tbsp
- Olive oil: 2 T
- Water: 2 C
- Smoked salt to taste
Preparation
Preheat the oven to 175°C. Mix the pepper and tomatoes with 1 tablespoon olive oil and 1/2 tablespoon Italian herbs. Roast in the oven for 30 minutes.
Heat 1 tablespoon olive oil and butter in a pan. Add bay leaf, onions, balsamic vinegar, and xylitol. Cook until onions are caramelized.
Add celery and wine and cook until celery begins to soften.
Add tinned tomatoes, paprika, cumin, pepper, garlic, liquid aminos, Italian herbs, lentils, and water. Cook with the lid on.
Add mushrooms when lentils are almost done and cook until done.
Stir in cooked spaghetti.
