Vegan Lentil Bolognese Pasta
Ingredients
- 1 cup red lentils
- 3 scallions
- 1 stick celery
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon xylitol
- 1 cup cherry tomatoes
- 1 large pepper
- 1 tin tinned tomato
- 1 tablespoon smoked paprika
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- 1.5 tablespoons Italian herbs
- 1 tablespoon liquid aminos or tamari
- 1/4 cup red wine
- 1 cup water
- 1 tablespoon vegan butter
- 2 tablespoons olive oil
- 2 cups water
- 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 caramelised.
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.
