Vegan Lentil Bolognese Sauce
Ingredients
- 1 cup red lentils
- 3 scallions
- 1 celery stick
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon xylitol
- 1 cup cherry tomatoes
- 1 large pepper
- 1 tin tinned tomatoes
- 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 oven to 175C. Mix pepper and tomatoes with 1 tablespoon olive oil and 1/2 tablespoon Italian herbs. Roast in 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
