MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lentil Bolognese Pasta Sauce
Categories: Sauces
Yield: 4 Servings

1 tb Olive oil
1 c Onion; diced
2 cl Garlic; up to 4; minced
1 sm Carrot; shredded
1 Celery rib; diced
1 c Fresh mushrooms; diced -OR-
1/4 c Dried mushrooms
1 c Red pepper; diced
1 1/2 c Cooked brown lentils or
- French lentils;
- up to 2 c, with liquid
15 oz Can whole plum tomatoes;
- chopped, with liquid -OR-
4 Fresh plum tomatoes;
- peeled & diced
1 ts Molasses or maple syrup
1 ts Smoked paprika

MMMMM--------------------------OPTIONAL-------------------------------
1/4 c Red wine
1 ts Balsamic vinegar
1 ts Dried savory or tarragon
1/2 c Veggie sausage or
- tempeh bacon;
- diced
2 ts Dried basil leaf -OR-
1/4 c Fresh basil; chopped
Water or vegetable stock;
- to thin
Salt & pepper; to taste

Total time: 30 minutes

If spaghetti bolognese was one of your best food friends before going
vegan, or if you just need to feed some vegans, weep no more.

Our Best Vegan Spaghetti Sauce Recipe is not only for spaghetti. It
also goes with quinoa or millet, tortilla chips, tucked in a burrito,
in a bowl with corn bread on the side--anyway you like it.

Prepare all the vegetables.

Heat oil on medium heat in a large saute or sauce pan.

Stir fry onions until soft.

Add the rest of the vegetables and stir fry until soft.

Add lentils and liquid, chopped tomatoes, molasses, paprika, and
optional ingredients as you wish.

Bring to boil, reduce heat, simmer uncovered for 15 minutes, stirring
several times.

Cook the pasta while the sauce is simmering.

Thin the sauce if needed with water or vegetable stock, add salt &
pepper to taste.

Stir in the basil, and serve the sauce over hot pasta, garnishing with
chopped basil or parsley, vegan sour cream or vegan parmesan.

Tips:

Canned tomatoes, lentils & cooking wine have plenty of salt, and so do
veggie sausage & tempeh bacon, so taste before you add extra salt to
the sauce.

The optional ingredients take this dish over the top, so add them if
you can. I went for the wine, balsamic vinegar, and tarragon since I
had those on hand.

Per 289 g: 229 cal, 29 g carbs, 10 g fat, 415 mg sodium, 9 g fiber,
10 g protein, low Cholesterol

Recipe FROM: <https://web.archive.org/web/20180722020247/
http://www.savvyvegetarian.com/vegetarian-recipes/
lentil-spaghetti-bolognese-sauce.php>

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