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 1/4th cup
- Water: 1 cup
- Vegan butter 1 Tbsp
- Olive oil: 2 T
- Water: 2 C
- Smoked salt to taste
Preparation
Preheat oven to 175C. Mix pepper and tomatoes with 1 T olive oil and 1/2 T Italian herbs. Roast in oven for 30 mins
Heat 1 T olive oil and butter in a pan. Add bay leaf, onions, balsamic vinegar and xylitol. Cook till onions are caramelised
Add celery and wine and cook till celery begins to soften
Add tinned tomatoes, paprika, cumin, pepper, garlic, liquid aminos, Italian herbs, lentils and water. And cook with the lid on.
Add mushrooms when lentils are almost done and cook till done
Stir in cooked spaghetti.
