Beet Bolognese

My Beet Bolognese Sauce
1/2 cup cooked lentils (any kind)
¼ cup nut milk (I use cashew/coconut milk)
1 lb mushrooms
2 tablespoons oil (I use coconut oil)
1 small yellow onion
½ teaspoon chili flakes
2 cloves garlic
1 bay leaf
2 medium roasted beets
sea salt and ground black pepper, to taste
1 tablespoon miso (I use this chickpea miso)
3 tablespoons tomato paste
½ cup red wine
14.5 oz can crushed tomatoes
1 lb (or box) long and wide pasta noodles of choice (I use Capellos for all of my pasta needs)
Parsley flakes for garnish


  1. Make lentils

  2. Roast and chop beets, if needed

  3. Chop onion

  4. Chop mushrooms (either by hand or in the blender)

  5. In a large pot over medium heat, add oil and chopped onions

  6. Once onions are translucent, add chili flakes (1/2 teaspoon), garlic (2), 1 bay leaf, chopped beets, and chopped mushrooms

  7. Let sit for 1 min

  8. Add cooked lentils (1/2 cup), 1 tablespoon miso, 3 tablespoons tomato paste, salt & pepper

  9. Keep stirring until liquid is gone

  10. Add red wine (1/2 cup) and cook for 5 min

  11. Add crushed tomatoes (14.5 oz)

  12. Let simmer for 5 minutes

  13. Add cashew milk (1/4 cup)

  14. Let simmer for 5 min

  15. Cook pasta (Capellos takes 90 seconds to cook so that's why it's the last step for me. Read your pasta box and cook it accordingly)

  16. Top with parsley flakes