Delicious classic red pasta sauce uses a variety of veggies, lots of fresh herbs, mushrooms, and lentils to unlock a ton of flavor.
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- 1/2 onion minced or diced finely
- 1 rib celery minced or diced finely
- 1 medium carrot minced or diced finely
- 1/2 pound mushrooms white or brown; minced or diced finely
- 1/4 large eggplant peeled and minced or diced finely
- 2 Tablespoons fresh parsley chopped finely
- 2 Tablespoons fresh basil chopped finely
- 1 Tablespoon fresh sage chopped finely
- 1 teaspoon fresh thyme leaves chopped finely
- 1/4 cup white wine
- 1 bay leaf
- 1 Tablespoon miso
- 4 Tablespoons tomato paste
- 1/4 cup shelled hemp hearts
- 1 cup vegetable stock
- 15 oz canned tomato sauce
- 1 can cooked lentils 15-oz
- 1 Tablespoon soy sauce
- 1/4 cup unsweetened unflavored plant milk
- Parsley basil, and sage leaves, chopped finely
- Grated vegan parmesan cheese
- Nutritional yeast
- Heat olive oil in a medium saucepan or dutch oven over medium heat. When the oil is hot, add the garlic, onion, carrot, celery, and eggplant. Saute for 3 minutes, stirring continuously. Add the mushrooms, continue to stir for another 4 minutes. Add the chopped herbs and cook for 3 minutes, still stirring.
- Add the wine and bay leaf and scrape up any bits stuck on the bottom of the pot. Cook and stir for 5 minutes, until the wine has evaporated.
- Add the tomato paste, miso, and hemp hearts. Cook and stir for 3 minutes. Add the vegetable stock, lentils, tomato sauce, soy sauce, and plant milk, again scraping any stuck bits from the bottom of the pot. When the sauce returns to a simmer, reduce to low heat and cover the saucepan. Cook at least for another 20 minutes, up to 40 minutes to develop the flavor.
- Serve sauce over pasta with any of the optional garnishes.
If you have any doubt about the quantity, make a double batch. It’s easy to eat a lot of this sauce.