Posted in Main meals
You can veganise a bolognese with almost any veggies given the right sauce and seasonings. But if you want to Aussify it as well, best grab your Vegemite.
Prep:
20 mins 
cook:
8 hours 
cook:
50 mins 
Heat olive oil in a large frying pan over medium heat. Cook onion, celery, carrot, zucchini, mushrooms and garlic for 3-4 minutes or until soft. Add red wine and cook until most of the liquid evaporates.
Transfer to slow cooker and add all other ingredients.
Cook on low for 8-10 hours or until lentils are soft (add more water if required).
To make polenta, bring almond milk and water to a simmer in a large saucepan over medium heat. Gradually whisk in polenta and salt. Reduce heat and simmer, stirring occasionally, for 30 minutes or until mixture thickens and polenta is soft (i.e. no longer has a grainy texture). Stir through nutritional yeast, if using.
Divide polenta among bowls and top with bolognese. Garnish with parsley and serve.
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