Lentil Mushroom Bolognese
Yields: 4 servings
Optionals: Chopped parsley, grated vegan parmesan or nutritional yeast
  • 2 cups (375g) cooked lentils (I like either green or french lentils)
  • 2 medium (200g) carrots diced
  • 2 ribs celery diced
  • 1 small (180g) onion diced
  • 6 oz (170g) mushrooms diced (white or baby bella are good)
  • 15 oz (425g) crushed tomatoes
  • 8 oz (227g) tomato sauce
  • 3 tbsp (45g) tomato paste
  • 1 tbsp (15g) miso paste
  • 2 bay leaves
  • 1 tbsp (15ml) balsamic vinegar
  • 1 tbsp (15ml) soy sauce
  • 2 tsp (10g) fresh thyme chopped
  • ½ cup (118ml) vegetable or vegan beef broth
  • ¼ cup (59ml) cashew cream, vegan cream, or plant milk
  • 2 tbsp (30ml) oil to sauté with
  • Salt & pepper, to taste
  1. Heat the oil in a large pot on medium heat. Add in the onion, celery, and
    carrot and sauté for 5-7 minutes or until the onions become translucent.
  2. Add in the diced mushrooms and continue cooking for another 3
    minutes, stirring occasionally. Add in the tomato and miso paste and mix
  3. Add in the lentils, tomato sauce, crushed tomatoes, and bay leaves and
    mix well. Cover the pot and cook for 20-25 minutes, stirring occasionally.
    After the 20-25 minutes have passed, check to see if the mixture is sticking or
    if the liquid is evaporating. Add in the broth and mix. Continue cooking
    covered for another 15-20 minutes or until all the vegetables are tender.
  4. When the vegetables are tender, remove the pot from the heat and let
    stand for 2-3 minutes before adding in the cream or plant milk. Mix until
    fully incorporated.
  5. Serve hot over your favorite pasta or over a sweet or regular potato.
    Enjoy with a sprinkle of chopped parsley and either vegan parmesan or
    nutritional yeast.