Vegan Spaghetti Ragu

Sneak veggies into a high-protein ragu—without using any meat! Picky eaters will be barely able to taste the mushrooms, celery and carrots you’ve masqueraded in this hearty meal.

Ingredients

12 oz mushrooms
1 red onion, quartered
2 cloves garlic
1 stalk celery, cut into thirds
1½ carrots, cut into thirds
1 Tbsp olive oil
Splash of balsamic vinegar
1 cup brown lentils, rinsed and drained
2 cups vegetable stock
1 (28oz) can diced tomatoes
1 sprig rosemary
1 large bayleaf
Salt and pepper, to taste

Preparation

In a food processor, pulse mushrooms until they are finely chopped and then set aside.
Next add onion, garlic, celery, and carrots to the food processor and pulse until they are a uniform fine chop.
In a saucepan, sauté vegetable mixture in olive oil for 10 minutes. Add a splash of balsamic vinegar and cook another 3 minutes.
Add in lentils, stock, tomatoes, salt and pepper. Bring to a simmer. Add whole sprig of rosemary and bay leaf. Allow to cook at a low simmer with lid for 45 to 60 minutes.
Remove rosemary and bay leaf. Taste and adjust seasoning as needed.
If sauce is too thin, cook for a few minutes without a lid.
Serve over a bowl of spaghetti.