Vegan Bolognese

This Vegan Bolognese sauce is a plant-based take on the classic red pasta sauce. It uses a variety of veggies, lots of fresh herbs, mushrooms, and lentils to unlock a ton of flavor. The texture of the sauce is thick and meaty enough to coat whatever pasta strikes your fancy.

Ingredients Vegetables

• 2 Tablespoons olive oil
• 2 cloves garlic minced
• 1/2 onion minced or diced finely
• 1 rib celery minced or diced finely
• 1 medium carrot minced or diced finely
• 1/2 pound mushrooms white or brown; minced or diced finely
• 1/4 large eggplant peeled and minced or diced finely

Herbs

• 2 Tablespoons fresh parsley chopped finely
• 2 Tablespoons fresh basil chopped finely
• 1 Tablespoon fresh sage chopped finely
• 1 teaspoon fresh thyme leaves chopped finely

Sauce

• 1/4 cup white wine
• 1 bay leaf
• 1 Tablespoon miso
• 4 Tablespoons tomato paste
• 1/4 cup shelled hemp hearts
• 1 cup vegetable stock
• 15 oz canned tomato sauce
• 1 can cooked lentils 15-oz
• 1 Tablespoon soy sauce
• 1/4 cup unsweetened unflavored plant milk

Optional Garnishes

• Parsley basil, and sage leaves, chopped finely
• Grated vegan parmesan cheese

Instructions

1. Heat olive oil in a medium saucepan or dutch oven over medium heat. When the oil is hot, add the garlic, onion, carrot, celery, and eggplant. Saute for 3 minutes, stirring continuously. Add the mushrooms, continue to stir for another 4 minutes. Add the chopped herbs and cook for 3 minutes, still stirring.
2. Add the wine and bay leaf and scrape up any bits stuck on the bottom of the pot. Cook and stir for 5 minutes, until the wine has evaporated.
3. For full instructions : gastroplant.com

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