Ragù alla bolognese vegano con lenticchie (facile!)

Ingredienti

• 1 medium yellow onion
• 5-6 cloves garlic
• 8 oz. mushrooms
• 1 Tbsp. red wine vinegar
• 1 1/2 cups vegetable broth
• 28 oz. can crushed tomatoes
• 1/2 cup split red lentils (uncooked)
• 2 Tbsp. tomato paste
• 1-2 Tbsp. nutritional yeast (or more)
• 1 Tbsp. tamari
• 2 tsp. Italian seasoning
• 1/2 tsp. smoked paprika
• 1/4 tsp. salt
• 8-12 oz. pasta (gluten-free if desired)
• Vegan Parmesan Cheese
• Fresh basil, fresh parsley

Preparazione

1. 1

   Finely dice onion and mushrooms.

2. 2

   In a large pan or Dutch oven, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, mince garlic.

4. 4

   When onion is translucent, add mushrooms, garlic, Italian seasoning, smoked paprika, and salt. Stir and cook 3-4 minutes.

5. 5

   Add red wine vinegar. Stir and cook 1 minute.

6. 6

   Add broth, crushed tomatoes, red lentils (rinsed and drained), tomato paste, nutritional yeast, and tamari.

7. 7

   Bring to a light boil. Then reduce heat, cover, and lightly simmer for 30 minutes. Stir occasionally. (This is a great time to cook the pasta.)

8. 8

   Serve sauce over cooked pasta. Top with vegan parmesan and fresh basil or parsley.