Vegan Lentil Bolognese

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Average Rating: 5 | Rated By: 1 users

Lentil Bolognese is another delicious high protein vegan Italian dish. Simply to prepare with all the rustic flavours, you find in classic Bolognese sauce. This hearty vegan lentil bolognese sauce is also naturally gluten-free. Serve over spaghetti squash and keep it entirely grain-free or serve over gluten-free pasta or rice

Ingredients

  • 2 Tbsp. Extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 Tbsp. GF dried basil
  • 2 GF bay leaves
  • Pinch of GF cayenne pepper (optional)
  • 1/2 cup dry red or green lentils (use split kind, they cook faster) or you can use 13.5 oz. canned, drained
  • 1/2 cup shredded carrots
  • 1/2 cup diced mushrooms
  • 13.5 oz. can pure tomato sauce
  • 1 cup GF vegetable broth
  • 1 Tbsp. Nutritional yeast
  • Sea salt to taste
  • Garnish; fresh flat Italian parsley or fresh basil
  • Instructions

  • In a large saucepan over medium-low heat sauté onions with garlic in olive oil. About 5 minutes
  • Stir in basil, bay leaves, cayenne pepper and lentils
  • Add balance of ingredients and season with salt. Bring to boil, reduce heat to low and cover. Cook until lentils are tender, about 30 minutes, stirring occasionally. You may have to add more broth if the sauce is too thick. If you are using canned lentils cook for 20 minutes for the flavours to develop
  • Garnish with fresh parsley or basil


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