Homemade Vegan Lentil Bolognese
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 bell pepper
- 1 tin tinned tomatoes
- 1 tablespoon smoked paprika
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1.5 tablespoons Italian herbs
- 1 tablespoon liquid aminos or tamari
- 1/4 cup red wine
- 1 cup water
- 2 cups water
- 1 tablespoon vegan butter
- 2 tablespoons olive oil
- Smoked salt to taste
Preparation
Preheat the oven to 175°C. Mix the pepper and tomatoes with 1 tablespoon of olive oil and 1/2 tablespoon of Italian herbs. Roast in the oven for 30 minutes.
Heat 1 tablespoon of olive oil and the butter in a pan. Add the bay leaf, scallions, balsamic vinegar, and xylitol. Cook until the scallions are caramelized.
Add the celery and wine, and cook until the celery begins to soften.
Add the tinned tomatoes, paprika, cumin, pepper, garlic, liquid aminos, Italian herbs, lentils, and water. Cook with the lid on.
Add the mushrooms when the lentils are almost done and cook until done.
Stir in the cooked spaghetti.
