Vegan lentil bolognese for pasta or polenta. This delicious vegan recipe for lentil bolognese will satisfy your soul. Made with lentils, mushrooms, and veggies. Finished with tomatoes and cashew cream sauce. Perfect tossed with pasta or over creamy vegan polenta.
- 1 Tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces mushrooms, diced
- 1/2 recipe Tomato Basil Sauce
- 2 Tablespoons balsamic vinegar
- 1 cup lentils
- 2 cups vegetable stock
- 1/4 cup raw cashews, soaked"
Soak the cashews in warm water.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the onions and carrots and saute for 4 minutes.
Add the mushrooms, crushed red pepper, and garlic. Saute for 3 more minutes.
Add the balsamic vinegar, vegetable stock, Tomato Basil Sauce, and lentils. Bring to a boil and then simmer until lentils are tender (approximately 20-25 minutes).
Add salt and pepper to taste.
Drain the cashews and add to a blender with a 1/2 to 3/4 cups of water. Blend on high speed until completely smooth. Add to the lentil sauce and stir. Adjust seasoning and serve.
Perfect over pasta or polenta.