Vegan Lentil and Mushroom Bolognese
Ingredients
- 1 brown onion
- 4 garlic cloves
- 1 long red chilli, seeds removed
- 1 celery stick
- 1 medium sized carrot
- 2 bay leaves
- 1 tablespoon Italian herbs
- 400 grams button mushrooms
- 1/4 cup walnuts, chopped
- 1 cup brown lentils
- 2 tins chopped tomatoes
- 1/3 cup red wine
- 1 tablespoon balsamic vinegar
- 1 teaspoon miso
- 1 teaspoon coconut sugar
- 1/2 teaspoon sea salt
- 1 tablespoon oil
- tomato paste
- linguine or pasta of choice
Preparation
Dice the brown onion, carrot, celery, chilli, and garlic finely.
Heat 1 tablespoon oil in a large pan or pot over medium heat.
Add the diced vegetables and a pinch of salt, then sauté for about 5 minutes until soft and fragrant.
Stir in the tomato paste and dried herbs, and sauté for another 2 minutes.
Add the mushrooms, walnuts, chopped tomatoes, lentils, bay leaves, red wine, coconut sugar, miso, and balsamic vinegar.
Fill the empty tomato tins halfway with water and add to the pot.
Bring to a simmer and cook for at least 20 minutes.
Cook the linguine according to package instructions and reserve 1/2 cup of pasta water.
Drain the pasta and add it to the sauce along with the reserved pasta water.
Serve with fresh basil and cashew parmesan.
Tips
The sauce improves with longer cooking time and tastes better the next day.
Optionally, enjoy with a glass of red wine.
