Vegan bolognese

Vegan bolognese (serves 4)

Ingredients 

500g mushrooms

1 onion

3 cloves garlic

2 medium carrots

100g brown lentils

2 cans diced tomatoes

2 tbsp tomato puree

Spices 

1 tsp oregano

1 tsp rosemary

½ tsp cumin

½ tsp black pepper

½ tsp smoked paprika

½ tsp paprika

1 pinch cinnamon 

1 tbsp soy sauce

3 bay leaves

Directions

1. Chop the mushrooms in big chunks and add them in a food processor. Blend until they have the same size as rice. Heat up a pan to high heat and add the mushrooms. Let them cook until all the liquid has evaporated. Takes about 15-20 minutes.

2. While the mushrooms are cooking chop carrots, onion and garlic in big chunks and add them in a food processor. Blend until they have the same size as the mushrooms.

3. When the liquid has evaporated from the mushrooms add all the spices and 1 tbsp soy sauce. Cook on high heat for a few minutes while stirring so it doesn’t burn.

4. Add onion, carrots and garlic and cook for another 5 minutes on medium heat.

5. Add diced tomatoes, tomato pure, bay leaves and the last tbsp soy sauce. Bring the sauce to a boil and let it simmer until it’s got a deep red color(30-60min under lid).

6. Serve with pasta and fresh basil. Enjoy!