Vegan Bolognese Spaghetti Sauce

By: Rose Marie Jarry, Master Chef at Kronobar

45 minutes, 4 servings, gluten-free, vegan.

Ingredients

  • 2 ¼ cups cooked navy white beans
  • 2 ¼ cups cooked navy white beans
  • 2 cups cooked lentils
  • 200g tomato paste
  • ¼ cup sundried tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons smoked paprika
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons virgin coconut oil
  • 1 tablespoon ground nutmeg
  • 3 garlic cloves
  • 1 onion
  • 1 tablespoon organic cane sugar or maple syrup
  • Sea salt and pepper

Directions

  1. Heat up a large sauce pan and use a little bit of the coconut oil to melt at the bottom. Let the onion and garlic roast for a few minutes. Then add the cooked beans and spices, mix and stir for 1 minute.
  2. Start incorporating the tomato paste, chopped sundried tomatoes, and vegetable broth. Let all the ingredients simmer for 20 minutes on low heat. Keep the coconut oil remaining to add at the end of the 20 minutes of cooking.
  3. Serve on your favourite gluten free pasta.
  4. Enjoy!