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Whole Food Veggie Bolognese Sauce (dairy & gluten free)

  • Recipes
  • Nov 29, 2012
  • veggie broth OR water/soy sauce to taste
  • 5 Cloves Garlic minced
  • 1 1/2 Onions finely chopped
  • 2 tsp. dried Majoram
  • 2 tsp. dried Oregano
  • 2 tsp. dried Basil
  • 4 Carrots peeled and finely chopped
  • 1 lb Cremini Mushrooms finely chopped
  • 3 Tblsp. Red Wine (optional)
  • 2 Tblsp. Better Than Bouillon Organic Vegetable Base or 2 cubes of your favorite Veggie Bouillon
  • 5 1/2 cups cooked brown or green lentils (2 cups dry)
  • 2 x 24.5 oz jars of Seeds of Change Marinara di Venezia or your favorite Dairy-Free Marinara sauce
  • Fresh Ground Black Pepper to taste
  • Celtic Sea Salt or Himalyan Pink Salt to taste

My wife created this recipe. She rocks. Anyhoo…Saute garlic for a few minutes in the broth or water/soy sauce until it starts to brown. Add onions, majoram, oregano, basil and a little fresh ground pepper. Saute for 3 minutes then add carrots and saute an additional 5 minutes so carrots and onions begin to soften (add additional liquid if necessary). Then add mushrooms, saute for a few minutes and then add red wine and bouillon. Saute until mushrooms have cooked down and  liquid has mostly cooked off. Mix in lentils and marinara sauce a little at a time. Stir until all is heated through and add salt and more pepper to taste. Serve on spaghetti topped with Mock Parmesan Cheese Sprinkles or layer into lasagna in place of traditional meat sauce. [makes large batch – enough for 4 lbs of spaghetti or 2 batches of lasagna – can freeze extra sauce for use later]

Sid Garza-Hillman