Grab 30 Day Vegan Diet Challenge From Here :


1 tbsp oil
1 medium onion, finely diced
1 medium (52 g) stalk celery, finely diced (1/2 cup)
10 oz fresh (280 g) mushrooms, finely diced (or 1 oz dried)
2 medium (200 g) carrots, finely grated
4 cloves garlic, finely minced or crushed
2 tsp Italian seasoning (or use 1 tsp each of dried oregano and basil)
1 tsp onion powder
1 tsp coconut sugar (or sweetener of choice)
Pinch of red pepper flakes, to taste
Salt and black pepper, to taste
1/3 cup (80 ml) red wine (or use more vegetable broth)
3 cups (750 g) crushed tomatoes (or marinara sauce or tomato sauce)
2 cups (480 ml) vegetable broth
1 bay leaf
1 cup (200 g) dry lentils (I used brown, soaked)
1 tbsp soy sauce (gluten-free if needed, or tamari)
1 tbsp balsamic vinegar
1/2 cup (120 ml) plant-based milk
1 tsp cornstarch
8 oz (225 g) spaghetti (gluten-free if needed, or pasta of choice)
Vegan parmesan or nutritional yeast, to garnish (optional)


If using green or brown lentils, soak them in lukewarm water (optional but recommended for faster cooking and better digestion).

Heat oil in a pan or pot over medium heat. Add onion, celery, mushrooms, and carrots. Sauté for 3-4 minutes. Stir in garlic, sweetener, and all spices. Sauté for an additional minute, stirring frequently.

Add red wine (or vegetable broth), crushed tomatoes, vegetable broth, the bay leaf, and the drained lentils. Stir to combine.

Bring to a boil and let simmer for 20 minutes or until the lentils are tender (cooking time may vary depending on the lentil variety).

Meanwhile, cook your favorite pasta (e.g., spaghetti) according to package instructions.

Grab 30 Day Vegan Diet Challenge From Here :