Vegan Bolognese with Lentils & Mushrooms (Oil-free)
Hearty and filling, this Vegan Bolognese is made with lentils, mushrooms, and a variety of veggies. Serve over your favorite pasta for a delicious and healthy meal the whole family will love!This sauce takes just 35 minutes and is meal-prep friendly.
Wash, peel, and prep the vegetables: dice the onion, carrots, celery, and mushrooms. Peel and grate the garlic.
Heat a large pot over medium-high heat. Add the diced onion, carrots, and celery to the pot along with a pinch of salt. Saute for about 10 minutes or until the vegetables are aromatic and the carrots are fork-tender.
Add the mushrooms, Italian seasoning, oregano, smoked paprika, granulated, and grated garlic. Saute for another 5 minutes, or until the mushrooms are cooked.
Add the tomato paste, lentils, tomatoes, red wine, balsamic glaze, and broth powder to the pot. Stir to combine.
Use a stick blender to partially blend the sauce. The sauce should stay chunky.
Season with salt and pepper. Turn down the heat, cover, and simmer for 10 minutes, or until everything is cooked through.
Taste to adjust seasonings. Serve right away with pasta and garnishes or store for later.