Don’t be discouraged by the amount of time it takes to make this savory Vegan Bolognese. Every mouthful will remind you it was well worth the effort. Make a couple of batches to keep in the freezer for dinner on those cold windy evenings.

Ingredients

1 onion peeled and cut into chunks

8 oz. mushrooms, washed, trimmed, and quartered.

1 C. walnut pieces

2 carrots peeled and cubed.

2 celery ribs, cut into chunks.

¼ C. EVOO

4 cloves garlic, minced.

1 C white wine

28 oz. can of crushed tomatoes

1 ½ tsp. kosher or pink salt

½ tsp. nutmeg

1 Bay leaf

2/3 C. red lentils

2 C. water or vegetable stock

½ C. nutritional yeast

1 Tbs. Balsamic vinegar

Instructions

Process – In a food processor fitted with a steel blade, add the mushrooms and onions. Process, until chopped into very small pieces, scraping down sides as needed.

Add the walnuts to the processor with the onions, mushrooms, and pulse 10-15 times, until chopped into very small pieces.

Transfer the mixture to a clean bowl. In the food processor, add the carrot and celery. Process until chopped into very small pieces, then set aside.

Sautee – In a 4-quart pot, heat the olive oil over medium heat. Add the onion/mushroom/walnut mixture and cook, stirring often, until the mixture has steamed off most of the liquid and begins to brown. Keep an eye that it doesn’t burn.

Make a space in the middle of the pot and add the garlic. Cook for 1 minute.

Deglaze – Add the white wine and simmer for 2-3 minutes, scraping the bottom of the pot with a spatula to remove all brown bits.

Combine – Add the carrot/celery mixture, crushed tomatoes, salt, nutmeg, bay leaf, lentils, and water.

Simmer – Cover and simmer for 45 minutes, or until lentils are done to your liking. Stir the pot occasionally and keep an eye on the temperature so it doesn’t stick to the bottom of the pot and burn.

Serve – Stir in the nutritional yeast and balsamic vinegar, taste and adjust the seasoning, and serve!

This sauce is ideal over noodles.

Storage

Fridge – let cool completely, then store in airtight containers in the fridge for up to 4 days.

Freeze – let cool completely, then store in airtight freezer containers in the freezer for 3-6 months.

Reheat – thaw completely, then reheat in a pot on the stovetop or in the microwave until steaming hot!