PCOS Friendly Vegan Bolognese Sauce

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

6 servings

8 oz cremini mushrooms, roughly chopped
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
See all
½ cup raw walnuts
3 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (vegan-certified)
1 can (28 oz) crushed tomatoes
1 cup vegetable broth
1 cup cooked green or brown lentils
1 tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
2 tbsp nutritional yeast
1 tbsp soy sauce or tamari

For serving

fresh basil leaves, torn (optional)
vegan parmesan, for serving (optional)

Instructions

1
Add the roughly chopped mushrooms and walnuts to a food processor and pulse 8–10 times until the mixture is finely chopped and resembles coarse ground meat — no large chunks remaining, but not a paste.
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.

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