Vegan Bolognese

Steps

1. 01

   Cook your lentils according to package directions. Drain and set aside.

2. 02

   In a large pot, heat the olive oil over medium-high heat. Add the red onion and sauté.

3. 03

   Add the garlic, sauté until transparent, around 4 minutes.

4. 04

   Add the diced carrots, celery, mushrooms and walnuts. Sauté for 5 minutes until tender.

5. 05

   Add the Italian seasoning, paprika, salt and red pepper flakes, stir to combine.

6. 06

   Pour in the crushed tomatoes and stir, add ½ cup water if the sauce is a little thick, bring to a gentle simmer and cook for 5 minutes.

7. 07

   Transfer the sauce to a food processor and pulse several times, making sure to keep the sauce slightly chunky.

8. 08

   Return the sauce to the pan along with the cooked lentils and ½ – 1 cup water or vegetable stock.

9. 09

   Bring to a simmer and cook for 5-10 minutes or until the sauce begins to thicken.

10. 10

    Season to taste. Serve warm with your favorite pasta.