Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese

Serves 6-8


1 Cup lentils cooked in 1 tsp salt (makes three cups cooked)

2 Carrots

2 Celery stalks

5 Cloves, minced garlic

1 Red Bell Pepper

1 Large yellow onion

6oz Portobello mushrooms

1 tsp Pepper

3 tsp Himalayan Salt

1 tbsp. Vegan cane sugar

1 tbsp. Italian seasoning

1 Cup Coconut cream (stir in at the end)

1 tbsp Balsamic vinegar

56 Ounces of Crush Tomatoes

1 cup Vegan Friendly White Wine

1/2 Cup Fresh parsley

16 Ounces of Spaghetti Pasta Noodles

Vegan Parmesan

1 Cup Raw Cashew nuts

1 tbsp Nutritional yeast

1 tbsp Smoke paprika powder

1 tsp salt


Prep: Prepare the vegetables and mushrooms. Slice onions, celery, red bell pepper, portobello mushroom, and carrots into small pieces. Peel and minced the five cloves of garlic. Cook the lentils according to the packaging label.

Add your vegan friendly cooking spray to a large saucepan. Heat the pan on medium heat and chopped vegetables and mushrooms. Allow the vegetables to cook until soften. Bring the vegetables to a high heat and pour white wine in the pan with the vegetables. Allow this to cook until the alcohol dissolves. Stir the vegetables throughout this process. Once alcohol cooks off, reduce the heat to medium heat.

Add crush tomatoes to the pan, add the salt, pepper, Italian seasoning, and sugar to the pan. Stir the mixture together. Add cooked lentils and balsamic vinegar. Bring to a boil and allow to simmer on low heat for 30 minutes.

Stir in the coconut cream and fresh parsley. Serve on top of your favorite pasta noodles. Sprinkle fresh parsley and vegan parmesan on top.

Storage: Store this in a fridge in an airtight container for four additional days.