Hearty Vegan Lentil Bolognese Sauce
Ingredients
- 1 cup red lentils
- 3 scallions
- 1 stalk celery
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon xylitol
- 1 cup cherry tomatoes
- 1 large bell pepper
- 1 can diced tomatoes
- 1 tablespoon smoked paprika
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 1/2 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
- Mushrooms
Preparation
Preheat oven to 175°C. Mix bell pepper and cherry tomatoes with 1 tablespoon olive oil and 1/2 tablespoon Italian herbs. Roast in oven for 30 minutes.
Heat 1 tablespoon olive oil and vegan butter in a pan. Add bay leaf, scallions, balsamic vinegar, and xylitol. Cook until scallions are caramelized.
Add celery and red wine and cook until celery begins to soften.
Add canned tomatoes, smoked paprika, cumin, black pepper, garlic powder, liquid aminos, Italian herbs, red lentils, and 2 cups water. Cook with the lid on.
Add mushrooms when lentils are almost done and cook until done.
Stir in cooked spaghetti.
