Vegan Bolognese Using Lentils Or Mushrooms

Sure, I'd be happy to help! Vegan Bolognese is a plant-based version of the classic Italian pasta sauce, made with lentils or mushrooms instead of ground beef. Here's a simple recipe to get you started:

Ingredients:

Instructions:

1. Rinse the lentils or mushrooms and soak them in water for at least 30 minutes. Drain and set aside.

2. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, and celery, and cook until the vegetables are softened, about 5 minutes.

3. Add the soaked and drained lentils or mushrooms, crushed tomatoes, vegetable broth, tomato paste, salt, and pepper to the saucepan. Stir well to combine.

4. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20-25 minutes or until the lentils are tender or the mushrooms are softened.

5. Taste and adjust the seasoning as needed. If using mushrooms, you can also add a splash of red wine or balsamic vinegar for added depth of flavor.

6. Serve the Vegan Bolognese sauce over cooked pasta, garnished with chopped fresh basil leaves if desired. Enjoy!

Here are some tips to make this dish even more delicious:

I hope you enjoy this vegan version of Bolognese sauce! Let me know if you have any questions or if you'd like any variations or substitutions.