My favourite vegan spaghetti sauce. The secret ingredient is the full fat coconut milk, it really takes it to the next level.
Ingredients
1 onion, diced
1 green bell pepper, diced
3 stalks celery, diced
8 oz fresh mushrooms, quartered
1 T garlic, minced
1 tbsp coconut oil
1 cup vegetable broth
1 cup dry red or brown lentils
2x 800 ml cans diced tomatoes
1/4 c Italian Seasoning
Sprinkle of dry red chili flakes, to taste
2 T maple syrup
2 T apple cider vinegar
400 ml can full fat coconut milk
156 ml can tomato paste
Salt, to taste
1 box Barilla gluten free spaghetti noodles
Daiya mozzarella shredded cheese (optional)
Instructions
- Dice the onion, celery, mushrooms, and bell pepper, then saute in coconut oil on high heat until onions are translucent and celery is tender. Add garlic & seasonings, stir constantly.
- Add the broth, rinsed lentils, and canned diced tomatoes (with liquid) and stir well. Bring up to a boil on high heat, then turn it down to low and let it simmer for 30 mins, stirring frequently, till lentils are cooked through and sauce has thickened.
- Cook the pasta according to instructions on box.
- Blend coconut milk and tomato paste in Nutribullet till smooth. Add to sauce, along with maple syrup and vinegar. Salt to taste. Bring back up to low simmer, then remove from heat.
- Serve sauce hot over pasta, top with grated cheese if desired.
Plum Hill 