Eosinophilic Esophagitis Friendly Vegan Spaghetti Bolognese
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Learn more →Ingredients
4 servings
For the sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, finely chopped
- 2 tbsp tomato paste
- 1 cup dry red wine (vegan-certified)
- 1 can (28 oz) crushed tomatoes
- 1 cup green or brown lentils, rinsed
- 1 ½ cups vegetable broth
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 12 oz dry spaghetti
- 2 tbsp fresh parsley, chopped (optional)
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
Instructions
- 1
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.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they release their liquid and the pan is nearly dry, about 6–8 minutes.
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