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
  • 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
  • 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
  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 :

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