Vegan Bolognese Sauce
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Spice level: mild or hot (depends on sauce used)
Healthy, hearty and full of flavor. This vegan Bolognese delivers! For a mild version, I used Fesno, Fres-Yes and for the hotter version, Throat Punch. Both have a little sweetness that pairs well with this perfect cold weather dish.
Ingredients:
1.5 cups carrots, grated or finely chopped
1.5 cups celery, finely chopped
1 large yellow or sweet onion, finely chopped
6 garlic gloves, minced
2 Tbl. Olive Oil or Almond Oil
1.5 cups walnuts, finely chopped
1 cup dried green lentils, rinsed
½ cup of dry red wine
1 28oz can no salt added tomato sauce (or a jar of marinara)
2-3 cups of water
1 Tbl Italian seasoning
¼ cup of oat milk (can also use cashew or almond milk)
¼ cup of SH’ That’s Hot! Fresno, Fres-Yes sauce OR
1 Tbl. Throat Punch sauce (for chiliheads)
Any kind of noodle you like – wider noodles work better with this sauce
2 Tbl. Fresh parsley, finely chopped
Directions:
Heat olive oil in a large sauce pan or dutch oven over med-low heat. Add carrots, celery and onion. Cook for 5-7min until soft. Add garlic and sauté for 1min until aromatic. Add red wine and cook at a boil for 2-3min to cook off alcohol. Add walnuts, lentils, tomato sauce, water and Italian seasoning. Cook for 30-45min until desired texture. Take out ½ of the sauce and blend or pulse in a foot processor to make smooth and creamy. Return to pan. Add milk and sauce. Take off burner and stir. Cook noodles and serve topped with parsley.
