This plant-based bolognese recipe is perfect for a quick and comforting fall dinner. It is also a super flexible recipe. Don't have beluga lentils? Use any lentils you have. No red wine? White wine is fine. The same goes for the mushrooms and the toppings, use whatever type of mushroom you have in your fridge and whatever style pasta you have in your pantry. This is a great dinner to make extra of, as it's great for kid's school lunches and for leftovers the next day. It is also perfect for company! Just add a caesar salad and some truffle oil garlic bread.
As a busy mama of 2, it's important to feed my plant-based family with food that nourishes, is easy on the pocket book and doesn't take all day in the kitchen.